One thing Vietnamese people love to add to their recipe is lemongrass, and if you try this Lemongrass Chicken Thighs recipe, you’ll understand why. It adds a citrus flavor and depth to the meat that can really help elevate the dish.
Lemongrass is a very common ingredient in Southeast Asia. It’s not only used in marinating meat but it’s also used in soup, broth, or curries. You should give this recipe a try to really understand how lemongrass can take the dish to the next level. You can grab lemongrass at any grocery store—it’s easy to find! American grocery stores sometimes sell it too.
These Vietnamese Lemongrass Chicken are cooked in an air fryer, so it’s super quick and easy to make. Let’s get cooking.
What you’ll need
- 4 chicken thighs, skin-on
- ¾ cup frozen or fresh lemongrass, finely minced
- 3 tsp oyster sauce
- 3 tsp light soy sauce or fish sauce
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tsp brown sugar
- 1 tsp lemon juice
- Scallion oil for garnishing (green scallion and hot oil)
How to make Vietnamese Lemongrass Chicken
- Add the chicken thighs to a bowl.
- Combine the minced lemongrass, oyster sauce, light soy sauce (or fish sauce), paprika, garlic powder, brown sugar, and lemon juice.
- Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, or overnight for best results.
- Set your air fryer to 410°F (210°C) and let it preheat for about 5 minutes.
- Place the marinated chicken thighs in the air fryer basket, skin-side down. This will help render the fat and make the skin extra crispy. Air fry at 410°F for 20 minutes.
- At the 10-minute mark, flip the chicken thighs. Continue air frying until the skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
- While the chicken is cooking, prepare the scallion oil. Chop the green scallions and heat/microwave the oil until it’s boiling hot. Pour the hot oil over the scallions to create scallion oil.
- Once the chicken thighs are done, remove them from the air fryer and let them rest for a few minutes. Drizzle the scallion oil over the top.
Tips for a Perfect Vietnamese Lemongrass Chicken
- Lemongrass: If you’re using fresh lemongrass, be sure to finely mince it with a food processor. Frozen lemongrass works just as well and can save you some prep time.
- Marinating Time: The longer you marinate the chicken, the more flavorful it will be. If you can marinate it overnight, the flavor is even better.
- Air Fryer: I found air frying the best way to get that crispy skin and it doesn’t give excess oil. If you don’t have an air fryer, you can bake the chicken in the oven at 410°F, but it may take a bit longer to achieve the same crispiness. Make sure to preheat your air fryer first to get consistent cooking.
The Air Fryer I Use
COSORI Air Fryer Pro LE 5-Qt Airfryer
This Cosori air fryer is my favorite, not only for its powder but also its cute color. This is a 5-quart capacity for 1-4 people. Dishwasher-safe, non-stick basket. It heats up very fast and has 7 modes like Air Fry, Roast, Bake, Dehydrate, Broil, Frozen, and Reheat for versatile cooking.
What to pair with lemongrass chicken
Traditional Vietnamese Lemongrass Chicken Thighs are served with sides like:
- Steamed white rice: A classic choice if you’re Asian.
- Cucumber: Fresh and crisp for a refreshing bite.
- Fried Eggs: Adds a rich touch.
- Lettuce: Light and crunchy.
- Carrot pickle: a must-have.
- Optional Egg Meatloaf: It’s a good add-on but it might not be readily available unless you know how to make it.
Vietnamese Lemongrass Chicken Thighs are a perfect for any occasion. You can even make them for potluck, gathering events, or even cook them up and store them in a freezer for a quick easy meal.
I hope you enjoy making and eating this delicious Vietnamese Lemongrass Chicken as much as I do. Let me know your experience and any tweaks you made to the recipe in the comments below. Happy cooking!
Vietnamese Lemongrass Chicken Thighs
Equipment
- 1 air fryer
Ingredients
- 4 chicken thighs skin-on
- ¾ cup frozen or fresh lemongrass finely minced
- 3 tsp oyster sauce
- 3 tsp light soy sauce or fish sauce
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tsp brown sugar
- 1 tsp lemon juice
- Scallion oil for garnishing green scallion and hot oil
Instructions
- Add the chicken thighs to a bowl.
- Combine the minced lemongrass, oyster sauce, light soy sauce (or fish sauce), paprika, garlic powder, brown sugar, and lemon juice.
- Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, or overnight for best results.
- Set your air fryer to 410°F (210°C) and let it preheat for about 5 minutes.
- Place the marinated chicken thighs in the air fryer basket, skin-side down. This will help render the fat and make the skin extra crispy. Air fry at 410°F for 20 minutes.
- At the 10-minute mark, flip the chicken thighs. Continue air frying until the skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
- While the chicken is cooking, prepare the scallion oil. Chop the green scallions and heat/microwave the oil until it’s boiling hot. Pour the hot oil over the scallions to create scallion oil.
- Once the chicken thighs are done, remove them from the air fryer and let them rest for a few minutes. Drizzle the scallion oil over the top.
