Vietnamese Lemongrass Chicken with Simple Ingredients

Name: Vietnamese Lemongrass Chicken with Simple Ingredients
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3
Cuisine: Vietnamese
Ingredients: Chicken:; 6 boneless chicken thighs (about 750–900g); 1½ tablespoons brown sugar; 1½ tablespoons honey; 1 tablespoon fish sauce; 1½ tablespoons soy sauce; 3 tablespoons oyster sauce; 1½ teaspoons fresh ginger; grated; 6 garlic cloves; minced; 2 tablespoons shallots; finely minced; 2 tablespoons lemongrass; finely minced (white part only); Marinade:; N??c Ch?m (Vietnamese Dipping Sauce); ¼ cup of warm water; 1 tablespoon lime juice; 3 cloves garlic; 2 bird’s eye chili; finely chopped (adjust to taste)

By Marcin · Vietnamese · Serves 3 · 25 min

Ingredients

Chicken:
6 boneless chicken thighs (about 750–900g)
1½ tablespoons brown sugar
1½ tablespoons honey
1 tablespoon fish sauce
1½ tablespoons soy sauce
3 tablespoons oyster sauce
1½ teaspoons fresh ginger
grated
6 garlic cloves
minced
2 tablespoons shallots
finely minced
2 tablespoons lemongrass
finely minced (white part only)
Marinade:
N??c Ch?m (Vietnamese Dipping Sauce)
¼ cup of warm water
1 tablespoon lime juice
3 cloves garlic
2 bird’s eye chili
finely chopped (adjust to taste)

Instructions

Marinate the Chicken: In a mixing bowl, combine lemongrass, shallots, garlic, ginger, oyster sauce, soy sauce, fish sauce, honey, brown sugar, and neutral oil. Mix well. Add the chicken thighs and coat them thoroughly in the marinade. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor. Make the N??c Ch?m Sauce: In a small bowl, dissolve sugar in warm water. Stir in fish sauce and lime juice. Add minced garlic and chili. Taste and adjust: Add more lime for tartness Add more sugar for sweetness Add more chili if you like it spicy Set aside. Cook the Chicken: Heat a large skillet or grill pan over medium heat. Lightly oil the pan if needed. Place the marinated chicken thighs smooth-side down. Cook for 5–6 minutes on the first side until caramelized and golden. Flip and cook the other side for another 5–6 minutes, or until cooked through and slightly charred around the edges. For best results, spoon some leftover marinade over the chicken in the final minute of cooking to enhance the glaze. Serve: Let the chicken rest for 2–3 minutes, then slice or serve whole. Serve over steamed jasmine rice, pickled vegetables, or cucumber slices. Drizzle with n??c ch?m or serve it on the side for dipping.