Vietnamese Lemongrass Chicken
Main course · Vietnamese
Quick 30-minute Vietnamese-style chicken thighs marinated with lemongrass, garlic, fish sauce and caramelized in a hot pan. Serve with steamed rice, scallion oil and a bright fish-sauce dipping sauce.
Added Dec 8, 2025
Prep time
15 min
Cook time
15 min
Servings
4 servings
Ingredients
1.5 lb (about 700 g) bone-in, skin-on chicken thighs (4 thighs)
2 stalks lemongrass, tough outer layers removed and finely minced (about 2 tbsp)
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp oyster sauce
3 cloves garlic, minced
1 small shallot, minced
1 tbsp fresh ginger, minced
1 tbsp brown sugar
1 tbsp honey
1 tbsp neutral oil (vegetable or canola) plus more for cooking
Salt and black pepper, to taste
Notes
Timing: This recipe is designed to fit a 30-minute meal (about 15 minutes prep + 15 minutes cooking). Marinating longer (up to 1 hour) will deepen flavor. Variations: Use boneless thighs—reduce the cooking time slightly. For extra crispness, finish under a hot broiler for 1–2 minutes skin-side up (watch carefully). Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet to preserve texture. Spice: Adjust bird’s eye chili amount in the dipping sauce to control heat. Serve suggestions: Serve with steamed jasmine rice, pickled vegetables, or a simple cucumber salad.
Preparation
1
Prepare the chicken: Pat the chicken thighs dry with paper towels. Place them in a bowl or large zip-top bag.
2
Make the marinade: Add minced lemongrass, soy sauce, fish sauce, oyster sauce, minced garlic, minced shallot, minced ginger, brown sugar, honey and 1 tablespoon oil to the chicken.
3
Vietnamese massage: Thoroughly massage the marinade into the chicken (rub and press the marinade into the meat and under the skin where possible). Let the chicken marinate at room temperature for 10–15 minutes (or refrigerate for up to 1 hour if you have time).
4
Make the dipping sauce: In a small bowl combine 1/4 cup warm water, 2 tablespoons fish sauce, 1 tablespoon granulated sugar, 1 clove garlic (minced), 1 bird’s eye chili (thinly sliced, more or less to taste), and 2 tablespoons fresh lime juice. Stir until sugar dissolves and set aside.
5
Make scallion oil (optional): Thinly slice 2 scallions. Heat 2 tablespoons neutral oil until hot but not smoking, pour the hot oil over the sliced scallions in a heatproof bowl and set aside.
6
Cook the chicken: Heat a large skillet over medium-high heat and add a little oil. Place the chicken thighs skin-side down in the hot pan without crowding. Cook until the skin is deeply caramelized and golden, about 6–8 minutes.
7
Flip and finish: Flip the thighs and cook an additional 6 minutes, or until the chicken is cooked through and an instant-read thermometer reads 165°F (74°C) at the thickest part. Reduce heat if the outside browns too quickly.
8
Rest and serve: Let the chicken rest for 3–5 minutes. Serve hot with steamed rice, a drizzle of scallion oil, and the prepared dipping sauce on the side. Enjoy!
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