How to Make Vietnamese Stir-Fried Chicken with Lemongrass and Chili
How to make delicious stir-fried chicken with lemongrass and chili. The crispy chicken, fragrant with ginger and lemongrass, makes it an ideal main dish for family dinners.
Spicy, savory, and rich in flavor, stir-fried chicken with lemongrass and chili combines tender chicken with the aromatic blend of lemongrass and chili peppers, making it a delightful treat. During cold winter days or rainy weather, enjoying a plate of hot stir-fried chicken with lemongrass and chili is truly wonderful.
Ingredients
- 500g chicken thighs
- 5 stalks lemongrass
- 2 chili peppers
- Ginger, shallots, garlic
- Kaffir lime leaves
- A pinch of turmeric powder
- Fish sauce, MSG, pepper
Instructions
Prepare the Ingredients
Peel and finely chop the shallots.
Peel and finely chop the ginger.
Remove the outer layer of the lemongrass stalks, cut them in half. Slice the bottom half diagonally, and finely chop the top half.
Wash and slice the chili peppers diagonally.
Wash and finely chop the kaffir lime leaves.
Marinate the Chicken
Rub the chicken with coarse salt and ginger wine (if available), then rinse it clean. Use a small knife to debone the chicken for a more appealing dish. If you're short on time, skip deboning and cut the chicken into bite-sized pieces.
Marinate the chicken with:
- 1 tablespoon of fish sauce
- 1 teaspoon of pepper
- A pinch of turmeric powder for color
- A bit of chopped ginger and lemongrass (reserve the remaining ginger and lemongrass for stir-frying the chicken)
Marinate the chicken for about 30 minutes. You can cover it with plastic wrap and place it in the refrigerator to keep the chicken fresh and prevent it from drying out.
Cook the Stir-Fried Chicken with Lemongrass and Chili
Add 2 tablespoons of cooking oil to a pan, and when the oil is hot, sauté the shallots, garlic, ginger, and half of the lemongrass.
Sauté until everything is fragrant and golden, then add 1 tablespoon of fish sauce for extra flavor.
Next, add the chicken to the pan and stir-fry over high heat to ensure the outside gets crispy while the inside remains tender and juicy.
When the chicken starts to firm up, add the remaining lemongrass and chili peppers. Stir-fry for another minute, then season with fish sauce and MSG to taste. Continue stir-frying until the chicken is fully cooked. About 15 seconds before turning off the heat, add the kaffir lime leaves and a bit of pepper, then give it a quick stir before removing from heat.
Transfer the stir-fried chicken with lemongrass and chili to a plate and enjoy.
Final Product Requirements
When eaten, the chicken is tender, flavorful, with a slight spiciness from the chili, making it very tasty.
It’s best enjoyed hot, accompanied by a bit of pickled vegetables for a well-rounded meal.
Video
Tips & Notes
- Choose free-range chicken for its more fragrant and tender meat that doesn't become mushy.
- If you want the chicken to cook faster and remain crispy, debone the chicken and cut it into bite-sized pieces.
- To remove the odor from the chicken, rub it with coarse salt and a little ginger wine.
- Add the chili peppers last to prevent them from getting crushed and to maintain their bright color.
- Besides chicken meat, you can also use other parts such as chicken giblets or chicken gizzards stir-fried with lemongrass and chili, which are also very delicious.
Alternative Method
Chicken Stir-Fried with Lemongrass/Bell Peppers
If you want to add more color to the dish, you can use bell peppers instead of chili peppers. It’s best to use both red and yellow bell peppers for a more visually appealing dish. In this method, cut the bell peppers into strips after removing the seeds. Add them to the stir-fry when the chicken is just starting to firm up.
Chicken Stir-Fried with Lemongrass/Coconut Water
This method is also known as chicken braised with lemongrass and coconut water. Given the preference for sweeter flavors in the southern and central regions, fresh coconut water is commonly used in many dishes.
Stir-fry the chicken until it firms up, then pour in fresh coconut water (you can add a little white wine if desired), lower the heat, cover, and simmer until the liquid reduces and the chicken is tender and fully cooked.
With this method, the chicken will be fragrant, tender, and not mushy, with a rich, creamy flavor from the coconut water.
