Vietnamese Lemongrass Chicken (Gà Nướng Xả)
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Prep Time
3 hrs
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Cook Time
30 mins
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Servings
2
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Course
Main Course
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Cuisine
Vietnamese
Vietnamese Lemongrass Chicken (Gà Nướng Xả)
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Vietnamese Lemongrass Chicken is both delicious and simple to make, ideal for quick dinners or gatherings. Plus, my recipe ensures no awkward lemongrass lumps.
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Ingredients
Marinating chicken
- 1.1 lb chicken thigh 500g, deboned, aka chicken leg
- 1 talk lemongrass
- 1 big clove garlic
- 1 prig scallion
- 3 tbsp water
- 1 tbsp fish sauce (to your taste)
- 1 tbsp soy sauce (to your taste)
- 2 tbsp brown sugar (or honey) (to your taste)
- 1 tbsp coconut milk or cooking oil
Side dishes
- rice noodles (recommended)
- fish sauce recommended, Vietnamese dipping sauce (Nước Chấm
- daikon recommended, Vietnamese pickled (Đồ Chua
- carrot recommended, Vietnamese pickled (Đồ Chua
- leafy salad greens recommended, thinly sliced
- peanuts optional, chopped; roasted
- scallion oil optional, Vietnamese
- cucumber optional, thinly sliced
- mung bean sprouts (optional)
Instructions
- Blend the lemongrass stalk, scallions, garlic with 2-3 tbsp of water. This technique ensures that you won't bite any unpleasant lumps of lemongrass
- Marinade the chicken with all these ingredients: fish sauce, soy sauce, the previous blended aromatics, coconut milk, black sugar (or honey). Set aside for at least 3 hour, up to 24 hours (I often leave it overnight in the fridge).
- Allow the chicken to sit at room temperature for 20 minutes before cooking. Ensure to remove excess marinade from the chicken to prevent it from burning.
- Air fry the chicken upside down for 10 minutes at 356°F (180°C). Increase the temperature to 400°F (200°C), flip the chicken, then air fry it for another 5 minutes.
- If you're using an oven, preheat it to 400°F (200°C) for 15 minutes. Next, place the chicken on a grill rack with the drip tray underneath, and bake it for 15-20 minutes or until it's beautifully golden brown and delicious.
- Enjoy the grilled chicken with rice noodles and all accompaniments.
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