Crispy Vietnamese Lemongrass Chicken Thighs

Vietnamese lemongrass chicken is a classic balance of savory, sweet, and citrusy aromatics. This version uses chicken thighs for juicy results and a quick sear that creates a caramelized crust.

The nuoc cham adds brightness and a clean finish, making this a great weeknight dinner with jasmine rice or fresh vegetables.

Why This Recipe Works

Minced lemongrass, shallots, garlic, and ginger create a fragrant base that clings to the chicken. A mix of oyster sauce, fish sauce, and sugars builds a glaze that browns fast without drying the meat.

Ingredients Overview

Focus on fresh lemongrass (white part only) and good-quality fish sauce. Bird’s eye chiles keep the dipping sauce sharp, but you can reduce them for a milder finish.

How to Make Vietnamese Lemongrass Chicken

Marinate the chicken so the aromatics sink in, then sear over medium heat to caramelize the surface. Mix the nuoc cham while the chicken rests so the sugar dissolves fully and the flavors meld.

Tips, Variations, and Storage

Marinate overnight for deeper flavor. Store leftovers airtight in the fridge for up to 3 days and reheat gently in a skillet. The dipping sauce keeps well for 2 days; stir before serving.