Lemongrass Chicken Chop: A Simple Vietnamese Recipe Guide

How to Prepare the Lemongrass Chicken Chop

1. Choosing the Right Chicken Cuts: Thigh vs. Breast Meat

The marinade for lemongrass chicken is versatile and can be used with any chicken cut. However, chicken thighs are the preferred choice for this recipe due to their juiciness and tenderness compared to chicken breast.

For the best results, keep the skin on to achieve a crispy texture when pan-frying over low to medium heat. Request your chicken vendor to debone the thighs, as boneless thighs can be easily flattened and cooked evenly.

If the thighs are particularly thick, you may cut a few slits in them, though this step is optional.

2. Preparing Lemongrass for Asian Cooking

Lemongrass is a staple ingredient in both Thai and Vietnamese cuisines, known for its refreshing, citrusy aroma that beautifully infuses chicken. It plays a crucial role in various dishes, including Malaysian curries. Here’s how to prepare lemongrass:

• Trim about 1 cm off the end of the stalk.
• Discard the leafy end.
• Peel away the first two dry outer layers.
• What remains is the light yellow bulb of the lemongrass.
• Slice the bulb thinly crosswise.
• Finely chop the lemongrass.

For larger quantities, using a blender to process the lemongrass into finer pieces can be more efficient.

3. Preparing the Lemongrass Chicken Marinade

The marinade for this dish may seem complex due to the variety of ingredients, but it’s quite simple to prepare. Just mix all the ingredients together and add the chicken to marinate—no special techniques required.

Lemongrass – The Star Ingredient

Lemongrass is essential for this recipe and is widely available in Southeast Asia. If you’re located elsewhere, check your local Asian grocery store. If fresh lemongrass isn’t available, frozen options can work, though they may lack the leafy part.

Chop the lemongrass finely to ensure the chicken absorbs its flavor. For larger batches, consider blending it into a powdery consistency to maximize flavor release.

Other Ingredients for the Marinade

Shallots, garlic, and ginger are crucial for that authentic Asian flavor. While shallots can be omitted, the garlic and ginger should not be skipped. All ingredients should be finely chopped or blended.

Ground white pepper is more common in Asia than black pepper, but you can substitute black pepper if needed.

Light soy sauce and fish sauce provide the necessary saltiness without the need for additional salt. Vietnamese cuisine often uses more fish sauce, while Chinese dishes lean towards soy sauce. Adjust the ratio to your taste, as both sauces add flavor beyond just saltiness.

Lime juice adds a tangy balance to the sweetness of sugar. If lime isn’t available, lemon can be used as a substitute, but avoid vinegar as it lacks the desired flavor.

Sugar and oil are also key. White and brown sugar can be used interchangeably, but if you prefer honey, reduce the amount of sugar. Sugar is essential for caramelizing the chicken during cooking, while oil helps blend the marinade.

4. Marinating the Chicken Overnight

Marinating the chicken overnight is vital for achieving the best flavor. A quick one-hour marinade simply won’t suffice. From my experience working in a restaurant, the lemongrass chicken always tastes better the next day. Allowing adequate time for the flavors to penetrate the meat is essential.

Planning ahead will yield a superior result, so try to prepare and marinate the chicken a day in advance.

5. How to Pan-Fry the Lemongrass Chicken Chop

You can either pan-fry the lemongrass chicken thighs or roast them in the oven. For pan-frying, here are some tips to ensure success:

• Heat the oil in the pan until you can feel warmth from an inch above the surface.
• If the oil begins to smoke, lower the heat and let it cool before adding the chicken.
• Place the chicken thighs skin side down in the pan. Avoid high heat to prevent burning the sugar in the marinade.
• Do not move the chicken too soon; it takes about 3 minutes to achieve a golden brown color. If it sticks, it likely needs more time. Adding a bit of oil or using a non-stick pan can help.
• Turn the chicken only once to maintain a clean char mark on the skin side.
• Continue cooking the skinless side, which should take about five minutes for an average-sized boneless thigh.
• Use a kitchen thermometer to check that the thickest part of the chicken reaches 70°C (160°F) for safe consumption.

How to Serve the Lemongrass Chicken Chop

The lemongrass chicken chop can be enjoyed as a standalone meal or served alongside soup noodles.

To serve, slice the chicken thighs into three or four large pieces and place them over steamed rice or as a topping for noodles. Drizzle with scallion oil for added flavor.

For an authentic touch, prepare a Vietnamese-style dipping sauce to accompany the dish. Combine sugar, lime juice, fish sauce, and water until the sugar dissolves, then sprinkle with chopped garlic and red chili. This sauce embodies the classic Vietnamese balance of sweetness, sourness, and saltiness.

Other Asian Recipes Featuring Lemongrass

Lemongrass is a fundamental ingredient in Southeast Asian cuisine, and there are several other recipes on this blog worth exploring.

Malaysian curry chicken is a quick and easy dish you can prepare in under half an hour. Another favorite is beef rendang, a top seller in our restaurant for many years.

This lemongrass chicken chop is reminiscent of Vietnamese pork chops. You can find the recipe and a video demonstration in another article on this blog.