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Pan-fried Lemongrass Chicken is a healthy, flavorful, and gluten-free Vietnamese dinner that is quick and easy to prep and cook in less than 25 minutes! |

Pan-Fried Lemongrass Chicken

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4 from 6 reviews

  • Author: Sam | Ahead of Thyme
  • Total Time: 1 hour 25 minutes
  • Yield: 3-4 servings
  • Diet: Gluten Free


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.


  • 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)


  1. 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:

  1. 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.
  2. 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:

  1. 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.


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