Welcome to Day 4 of my first series – Cooking Dinner for 21 Days! OK OK OK, THIS RECIPE IS HONESTLY SOOOO GOOD; PLEASE MAKE IT ASAP, TRUST ME! You can serve it with a side of salad, rice, or on top of vermicelli noodles, whatever you like. I am cooking it today on the stove; however, if you have a BBQ, that will taste amazing!
Lemongrass chicken is my go-to order whenever I go to Vietnamese restaurants. It has such an outstanding balance of savory and sweetness, the fish sauce gives the dish so much depth, and the lemongrass keeps the dish refreshing. If you never tried Lemongrass Chicken, this is your sign to try it out ASAP!!
Lemongrass Chicken with Scallion Oil, better than a restaurant and cooked in less than 30 minutes.
60 Second Video Tutorial: https://bit.ly/34cWF7U
2 pieces of Chicken Thigh & Leg deboned w/ the skin on
6 cloves of Garlic Chopped
2 tbsp of minced Lemongrass
2 stocks of Green Onion, separated white & green
2 tbsp Fish Sauce
2 tbsp of Sugar
2 tsp of Chilli Flakes
1 tsp of Salt
4 tbsp of Oil
- Marinate the chicken with garlic, lemongrass, the white part of the green onion, fish sauce, sugar, and chili flakes. Set aside for 1 hour
- In a hot pan, drizzle in oil, and once oil is hot, add in the chicken, skin side down first. Pan fry until fully cooked, mine took around 3 minutes on each side.
- In a bowl, add in green onion & salt. Heat 4 tbsp of oil and once the oil is hot, pour the oil over the green onion and quickly stir together.
- Serve with a bowl of rice & a side of salad.