What does lemongrass chicken taste like?

Lemongrass chicken has a cleansing, citrus aroma from the lemongrass with a sweet, savory scent from the soy sauce that caramelizes and concentrates in the hot pan. Because of this, it has a meaty, umami flavor and a subtle sweetness with just enough bite from the pepper and spices. Pan frying gives each bite of chicken a really flavorful crust on the outside and tender, juicy meat on the inside. It’s the star of any meal!

How long to marinate lemongrass chicken?

For the best flavor, marinate your chicken for at least 1 hour, but ideally 2. Thirty minutes is the bare minimum. The lemongrass paste needs time to work its flavor into each bite of chicken.

Is lemongrass chicken gluten-free?

It depends on the specific recipe you follow. Most versions include soy sauce, which can include wheat. For gluten-free lemongrass chicken, you'll need to use wheat-free soy sauce or tamari.

Lemongrass Chicken

Name: Lemongrass Chicken
Prep time: 1 h 10 min
Cook time: 15 min
Total time: 1 h 25 min
Cuisine: Vietnamese
Ingredients: 5 pieces of chicken thighs, boneless; 2 stalks lemongrass, finely chopped (approximately 1 cup); 5 cloves of garlic; 2 tablespoons soy sauce; 1 teaspoon sesame oil; 1 teaspoon sugar; 1 teaspoon ground black pepper; 1/2 teaspoon cayenne pepper (optional); 1 tablespoon vegetable oil; cilantro, chopped (optional, for garnish)

Description

Pan-fried Lemongrass Chicken is a healthy, flavorful, and gluten-free dinner that is quick and easy to prep and cook in less than 25 minutes! This Vietnamese chicken is perfect for busy weeknights when you need something delicious on the table fast. But when you have a recipe this good, you will want to make it over and over again — any night of the week.

Ingredients

5 pieces of chicken thighs, boneless
2 stalks lemongrass, finely chopped (approximately 1 cup)
5 cloves of garlic
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper (optional)
1 tablespoon vegetable oil
cilantro, chopped (optional, for garnish)

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Instructions

In a ziploc bag, combine chicken, chopped lemongrass, garlic, soy sauce, sesame oil, sugar, pepper, and cayenne pepper, if using. (Note: To make things easy, I chopped up the lemongrass in a food processor). Seal and shake ziploc bag to evenly disperse marinade with the chicken. Place in refrigerator for at least 1 hour, but preferably for 2 hours.

To pan-fry lemongrass chicken:

In a large skillet, heat vegetable oil over medium heat. Place chicken on the skillet and cook for 7 minutes per side, or until each side is nicely browned and the internal temperature of the thighs is 165˚F (75˚C) as read on a meat thermometer.
Slice into strips and serve over a bowl of Steamed Rice and sprinkle some sesame seeds on top, if desired. Garnish with chopped cilantro.

To grill lemongrass chicken:

Preheat the grill to medium-high heat and grill for about 6-7 minutes per side, or until the internal temperature in the thickest part of the chicken reads 165 F as read on a meat thermometer.

Notes

How to prepare fresh lemongrass: When preparing lemongrass, only use the middle part of the stalk where the flavour is (the green part). Discard about 1 inch from the bottom and two inches from the top (there's no flavour in these parts).

The texture of lemongrass chicken: The lemongrass gives the chicken a crunchy texture. If you don't like this texture, you can use a combination of fresh lemongrass and lemongrass powder, or substitute with powder completely. To get it super fine, pour the entire marinade into a blender and pulse until smooth.

How to store: Keep the leftover lemongrass chicken in an airtight container and store it in the refrigerator for up to 3 days.

How to reheat: Reheat on the stove with a little oil over medium heat until the chicken is heated through and crispy again. You can also reheat in the air fryer at 400 F for about 5 minutes until heated through.

How to freeze: Store leftover chicken in an airtight container of freezer bag and freeze for up to 3 months. To reheat, allow the chicken to defrost in the refrigerator overnight and then follow the reheating instructions above.

Prep Time: 10 minutes
Marinate Time: 1 hour
Cook Time: 15 minutes
Category: Chicken
Method: Pan Fry
Cuisine: Vietnamese