Vietnamese Lemongrass Chicken

By Seonkyoung Longest · 40 min

Ingredients

Instructions

1. Cut the chicken thighs into bite-sized pieces and set aside.
2. Peel off the outer layers of the lemongrass as needed, then thinly slice and very finely chop the tender part. Set aside.
3. Roughly chop the garlic and chilies and thinly slice the shallot. Set aside.
4. In a small bowl, whisk the sauce ingredients until the sugar has dissolved. Set aside.
5. Heat a wok over high heat and add the oil, swirling to coat. Add the chicken skin side down and cook 5 minutes without moving it until the skin is golden and crispy. Turn and cook 1 to 2 minutes more until fully cooked through.
6. Turn off the heat and spoon out the excess oil into another bowl, leaving 2 tbsp in the wok.
7. Return the wok to high heat and add the lemongrass, garlic, chili and shallot. Stir-fry 1 to 2 minutes until softened and fragrant.
8. Add the sauce and stir-fry about 1 minute until it thickens and coats the chicken evenly. Remove from the heat.
9. Serve with warm jasmine rice, cucumber slices and cilantro.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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