✨ Vietnamese Lemongrass Chicken ✨
Hi guys, if you’re looking for some weeknight meal inspiration, this might be the recipe for you. This lemongrass chicken is marinated with bold asian flavor and then sweetened with honey. It’s sticky, flavorful, and so easy to make. I hope you enjoy this one!
Tutorial on my highlight!
1.5lb or 4 pieces of boneless chicken thighs
1 lemongrass stalk
1 red Thai chili
4-5 garlic cloves
3 tbsp fish sauce
2 tbsp soy sauce
3 tbsp honey
Juice from 1/2 a lemon
1/4 tsp pink salt
1/2 tsp coriander powder
1 tsp paprika
3 tbsp cooking oil
1/2 cup of water
Thoroughly rinse the lemongrass stalk and remove the green leafy part. Preserve the white meaty part and cut into small slices.
Cut the shallot, garlic, and chili. into thin slices. Combine with the lemongrass in a processor and blend into a rough paste.
Mix in the fish sauce, soy sauce, salt, paprika, coriander, lemon juice, and honey. Blend one more time to combine.
Coat the chicken with the lemongrass paste and marinade for at least 1 hour or up to 24hr.
In a large pan, add in some cooking oil. Set heat to medium-high. Add in the chicken and fry both sides for 3 min each or until you get a nice sear.
Add in remainder of the marinade plus 1/2 cup of water. Bring heat down to medium.
After 10-15 min, the honey will start to thicken and become a caramelized texture. Keep turning the chicken until it is fully coated with the sauce.
Serve with white or coconut rice. I also added some fried shallots and oiled green scallions on top!