Vietnamese Lemongrass Chicken. Try this easy, simple dinner recipe! So flavourful!
Vietnamese Lemongrass Chicken. Try this easy, simple dinner recipe! So flavourful! RECIPE BELOW
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Servings (approximately): 8 chicken thighs
Marinate time: 2 hours
Cook time (approximately): 15 minutes per batch
Kitchenware needed: Indoor grill
Ingredients for the marinade:
• 1/4 medium onion, finely minced
• 3 garlic cloves, grated
• 1 thumb-sized ginger, grated
• 3 lemongrass stalks (lower portion), finely minced. Save upper portion for other recipes.
• 4 tbsp fish sauce
• 1 tbsp lemon juice
• 2 tbsp soy sauce
• 5 tbsp sugar
• 1/2 tsp black pepper
• 29 oz chicken thighs (about 8 pieces), boneless, skinless
Method:
1. Mince the onions.
2. Grate the garlic.
3. Grate the ginger.
4. Chop and mince the lower portion of the lemongrass. Then use a mortar and pestle to pound the lemongrass to further release its aroma and flavour.
5. Combine the fish sauce, lemon juice, soy sauce, sugar, and black pepper in a large bowl.
6. Add the onions, garlic, ginger, and lemongrass into the bowl. Mix until well combined and until the sugar has dissolved.
7. Add the chicken into the bowl. Mix until all of the chicken pieces are well coated with the marinade. Cover the meat. Marinate in the fridge for 2 hours.
8. Prepare the dipping sauce.
Ingredients for the dipping sauce:
• 1 red chilli
• 2 tbsp fish sauce
• 2 tbsp lemon juice
• 2 tbsp vinegar
• 2 tbsp sugar
Method:
1. Chop the chili and then pound the chili using a mortar and pestle until finely minced. Transfer into a small bowl.
2. Add the fish sauce, lemon juice, vinegar, and sugar into the bowl. Mix until the sugar has been dissolved. Cover the sauce. Refrigerate.
3. Take out the chicken from the fridge.
4. Preheat the grill to 390F. In 3 batches, grill the chicken covered and uncovered until cooked through, about 15 minutes per batch. Turn over every 5 minutes. Adjust the heat as needed.
5. Serve the chicken with the dipping sauce.
TIME STAMPS
00:00 Intro
00:11 Prepare the onions, garlic, ginger, lemongrass
01:37 Prepare the marinade
02:05 Add the chicken to the marinade
02:44 Prepare the dipping sauce
03:23 Grill the chicken
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Spicy Lemongrass Chicken // Gà Kho Sả ớt #asiancuisine #recipe
Spicy Lemongrass Chicken // Gà Kho Sả ớt
Ingredients:
3 lb Chicken Thighs, cut into bite-size pieces
2 tablespoons Cane Sugar
2 teaspoons Chicken Bouillon Powder
2 tablespoons Fish Sauce
1 teaspoon Kosher Salt
1/2 teaspoon White Pepper
3 tablespoons Neutral Oil
2 tablespoons Minced Shallots
1 tablespoon Minced Garlic
2 Vietnamese Caramel Sauce
3 Garlic Cloves, minced
1 Large Shallot, minced
2 Thai Chilies, minced
1 Fresno Chile, minced
2 stalks Lemongrass (mince the thin side and save the thick bulb for simmering)
1/2 cup Coco Rico (Coconut Soda)
Optional Garnish:
Green Onions
Thai Chilies
Instructions:
1. Start by marinating the chicken. In a bowl, combine cane sugar, kosher salt, white pepper, fish sauce, and chicken bouillon powder. Mix well, then add the chicken pieces. Allow the chicken to marinate at room temperature for 45 minutes.
2. While the chicken is marinating, prep and mince all your aromatics. For the lemongrass, mince the thin side and set aside the thick bulb for later.
3. After marinating, heat a pot over medium-low heat. Add 3 tablespoons of neutral oil. When the oil is warm add minced garlic and lemongrass. Cook until fragrant.
4. Combine the rest of the aromatics (minced shallots, Thai chilies, and Fresno Chile) and stir together.
5. Add the Vietnamese caramel sauce and the marinated chicken along with the marinade. Stir until the chicken is evenly coated in the aromatics.
6. Pour in the Coco Rico and add the reserved lemongrass bulbs. Cover the pot with a lid and simmer on low heat for 30 minutes.
7. Remove the lid and give the chicken a stir. Continue to simmer, uncovered, until the liquid reduces to a sauce-like consistency. Adjust the seasoning with more fish sauce if desired.
8. Optional: Garnish with chopped green onions and additional Thai chilies for extra heat.
#VietnameseCuisine #VietnameseFood #VietFood #AsianCuisine #VietnameseCooking #TasteOfVietnam #VietnameseEats #lemongrasschicken #gakhosaot
Lemongrass Chili Wings (Canh Ga Xao Sa Ot)
INGREDIENTS
2 lb wings cut apart at the joints
2 whole lemongrass stalks
4 cloves garlic
2 shallots
3 tbsp fish sauce
1 tsp salt
2 tbsp brown sugar
1 tsp tumeric powder
1/2 tsp pepper
6-7 bird's eye chilies chopped
1 cup coconut water (or water)
2 tbsp oil
INSTRUCTIONS
Peel and discard tough outer leaves on the lemongrass stalk. Cut about 1-2 inches off the root. Use only the tender white core. Save green stalk for flavoring soup or discard.
Slice lemongrass.
Add all the lemongrass, garlic and shallot in a food processor and mince.
Marinate wings with fish sauce, brown sugar, salt, pepper, tumeric powder and half of the lemongrass, garlic, shallot mixture. Refrigerate for at least 1 hour or overnight for best flavor.
Over medium heat, add 1 tbsp oil in the pan. Add in chopped chilies and the rest of the lemongrass mix. Saute til fragrant, about 30 seconds. Add in chicken wings and sear each side for a minute. Pour in all the leftover marinade in the bowl and coconut water. Cover and simmer over low heat until most of the sauce is gone, about 10-15 minutes.
Serve immediately or cook over medium high heat for another 2 mins until wings are browned and caramelized.
Served with steamed rice and sliced cucumber.
Vietnamese Lemongrass Chicken | Gà Xào Sả Ớt | Lemongrass Chicken Recipe | Gà chiên Sả Ớt
How to make Lemongrass Chicken | Vietnamese Lemongrass Chicken | Gà Xào Sả Ớt | Lemongrass Chicken Recipe | Gà chiên Sả Ớt | Gà Kho Sả Ớt
For full recipe and language translation, visit and click on Select Language.
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Ingredients & Cooking Directions for Lemongrass Chicken
Kitchen Equipment used in this Video
Clear bowls:
Cookware:
Cutting Board:
Clear Dish:
Fork:
Spoon:
Gloves:
Long Chopsticks:
Wooden Spoon:
Dishes and bowls:
Estimated servings: 4
Sauce
2 tablespoons fish sauce-
2 tablespoons packed brown sugar-
¼ tsp. ground black pepper-
Add sauce ingredients in a small bowl and mix until combined. Set aside.
Cook Chicken
1 pound chicken, skin on, cut into 2-inch pieces
½ teaspoon turmeric powder-
½ teaspoon salt-
¼ teaspoon mushroom seasoning-
1 tablespoon vegetable oil-
3 tablespoon minced lemongrass-
2 tablespoons minced garlic-
1 teaspoon minced Thai chili-
1 large shallot; sliced-
2 tablespoons dry white wine
1 teaspoon dried chili flakes (optional)-
1. Add turmeric, salt and mushroom seasoning in a shallow dish and mix to combine. Spread seasonings all over the inside of the dish and coat chicken pieces evenly with the seasonings.
2. In a large pan, add in oil swirl to coat inside of pan and turn on high heat.
3. When oil is hot, add chicken skin side down. Cook for 5 minutes or until skin is golden brown, turn chicken to cook on the other side for about 2 minutes or until chicken is fully cooked. Transfer chicken to a plate and turn off heat.
4. Remove oil left in pan with paper towel reserving about 2 tablespoons of oil.
5. Turn stove on high heat and add lemongrass, minced chili, shallot and garlic into pan stir frying for about 1 minute or until fragrant.
6. Add in chicken and toss with aromatics for about 2 minutes to combine with chicken. Then pour in wine and sauce that was made earlier stir frying for about 1 minute with the chicken to coat with sauce.
7. Turn off heat and sprinkle with chili flakes for extra spice.
Assemble
Cilantro leaves
Cucumber slices
Steamed white rice-
Transfer chicken on serving platter, garnish with cilantro and serve with steamed rice and cucumber slices.
Enjoy!
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#LemongrassChicken #VietnameseFood #Yummies4Dummies
Airfry Lemongrass Chicken Gà Xào Sả Ớt
Gà Xào Sả Ớt (Vietnamese Lemongrass Chicken) is full of bold savory and spicy flavors! Quick and easy to make on a week night to delight your family's palates! Lemongrass has it's own unique flavor and it's hard to describe it using one word. That is because lemongrass has a blend of fragrances all on its own and can taste lemony, minty, and gingery. In addition, the lemongrass will be mixed with a few other ingredients like oyster sauce, garlic and chili to add a complexity to the overall sauce. The best part about making this dish is that it's super easy but tastes like a dish that's been slaved over.
Ughhhhh sorry there's a typo on marinade! Please ignore. Thank you!
Written Recipes: DeanaThai.com
Airfry Lemongrass Chicken Recipe:
Instagram @Lifestyles_By_Deana
I always make lots of sauce in advanced and freeze them into portions so that I can easily marinate meats and chicken at a snap of my fingers. It's even quicker and easier now that I have an airfryer! The airfryer gives the chicken the look of grilled meat, but non of the work! I serve my lemongrass chicken with a side of veggies or a fresh Vietnamese cabbage salad (Gỏi Bắp Cải) and rice. My family of four will consume a large tray of chicken drum sticks! That's a dozen drumsticks!
Supplies & Products:
Instant Pot Vortex:
Instant Vortex Omni 26L:
Kim Lan Soy Paste:
Lee Kum Kee Panda Oyster Sauce: (18oz) or (5lb)
Organic Dried Lemongrass:
Garlic Granulas
Huy Fong Garlic Chili Sauce:
Mixing Bowls:
Spicy lemongrass chicken recipe/Gà Chiên Xã Ớt/How To Make Spicy Lemongrass Fried Chicken Recipe
Today I will share with you how To Make Spicy lemongrass fried chicken, I love this recipe because it is so delicious on top of white rice, you can also make it with pork it works perfect as well or if you are a vegetarian you may make it with tofu. It easy and delicious, hope you like this recipe and cook it for your family and friends, I can do it, so can you. Thanks for watching, stay safe stay healthy and stay connected.
Ingredients needed:
5 chicken drumsticks ( boneless)
2 stalks of lemongrass (minced)
1 Hot chili pepper
1 tsp Garlic powder
1 tsp chicken powder
1/2 tsp ground black pepper
Cooking oil.
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