Description
Enjoy a flavorful and aromatic homemade Braised Lemongrass-Chili Chicken, a Vietnamese-inspired dish featuring tender chicken thighs simmered in a savory, sweet, and spicy sauce made from fresh lemongrass, fish sauce, garlic, and Thai bird’s eye chilies. This dish is perfect for a comforting dinner served over fragrant jasmine rice.
Ingredients
Scale
Chicken and Marinade
- 2 lbs Bone-in skin-on chicken thighs (trim excess fat for a healthier dish)
- 1/3 cup Fish sauce (preferably “nước mắm” with anchovies and salt)
- 3 stalks Lemongrass, minced (fresh and rigid is best)
- 1 head Garlic, minced (about 10 cloves; fresh is ideal)
- 4 pieces Thai bird’s eye chilies, minced (substitute with chile de árbol if needed)
- 1/3 cup Granulated sugar (brown sugar can be used to enhance caramelization)
Cooking and Seasoning
- 2 Tbsp Neutral cooking oil (vegetable or canola oil can be used instead)
- 2 tsp Kosher salt (use sparingly, due to saltiness of fish sauce)
- Freshly ground black pepper (adjust to taste)
- 3/4 cup Coconut water (can substitute with water)
Serving
- 4 cups Cooked jasmine rice (to serve as a side and soak up the sauce)
Instructions
- Preparation: Trim excess skin or fat from the chicken thighs to reduce greasiness while ensuring the meat remains juicy.
- Marinate the chicken: In a bowl, combine fish sauce, minced lemongrass, granulated sugar, minced garlic, and half of the minced Thai bird’s eye chilies. Coat the chicken thighs thoroughly in this mixture and marinate for 30 minutes to allow deep flavor absorption.
- Sauté the chicken: Heat neutral cooking oil in a skillet over medium-high heat. Add the marinated chicken thighs and brown them well, cooking approximately 5 minutes per side until golden and partially cooked through.
- Add remaining ingredients: Pour in the remaining fish sauce, sugar, minced garlic, remaining chilies, coconut water, and additional lemongrass into the skillet. Stir gently to combine all ingredients with the chicken.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let the chicken simmer for 25 to 30 minutes, or until it becomes tender and the flavors meld together.
- Season to taste: Adjust the seasoning by adding kosher salt and freshly ground black pepper as needed. Cover the skillet again and let sit briefly to enhance the flavor infusion.
- Serve: Plate the braised lemongrass-chili chicken over cooked jasmine rice, allowing the flavorful sauce to drizzle generously over the rice for a complete and satisfying meal.
Notes
- For a healthier option, trim excess chicken skin and fat before cooking.
- If fresh lemongrass is unavailable, you can use frozen or dried lemongrass, but fresh is preferred for the best aroma.
- Adjust the amount of bird’s eye chilies to control the spice level according to your preference.
- Using brown sugar instead of granulated sugar will deepen the caramel flavor and color of the sauce.
- Coconut water can be replaced with plain water if unavailable, though it adds a subtle sweetness and complexity.
- Serve immediately after cooking for the best texture and flavor; leftovers can be refrigerated for up to 2 days and reheated gently.
