Vietnamese Lemongrass Chicken Thighs
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. These Vietnamese Lemongrass Chicken are cooked in an air fryer, so it’s super quick and easy to make. Let’s get cooking.
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.
Tried this recipe?Let us know how it was!