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Vietnamese Lemongrass Chicken (cooked in the Air Fryer!)

by Herman
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When it comes to a flavorful and delicious dish, you can’t go wrong with lemongrass chicken in the air fryer. This recipe is regularly my go-to recipe, especially on weekdays, because it is so easy to make and tastes so good. I usually prep the chicken the night before and marinate it in a beautiful lemongrass soy and fish sauce then pop it in the air fryer right before dinner. Serve it with rice and a side of veggies and you are set! The air fryer is a great method for this because it chars the meat and makes clean-up a breeze too. Check it out and let me know what you think!

Why You’ll Love This

The chicken comes out charred and perfectly cooked with minimal work! This is an easy recipe that you can make anytime, especially on weekdays.

Ingredients

  • Chicken thighs – I like boneless, skinless because it is easier to eat without having to take out the bone
  • Garlic – lots of it for all that aroma!
  • Lemongrass – I used frozen per-chopped lemongrass to save on time but you can definitely use fresh. Make sure you remove the outer layers and mince it finely
  • Fish sauce – a staple in Vietnamese cooking
  • Soy sauce – important ingredient for all of that umami flavor
  • Dark soy sauce – this sauce is thicker and richer than regular soy sauce and is amazing to use as a marinade
  • Brown sugar – to add a touch of sweetness to the marinade
  • Lime juice – to add a bit of acid to balance the savory and sweetness

How to Make Vietnamese Lemongrass Chicken (in the Air Fryer)

  1. In a bowl, add chicken thighs, garlic, lemongrass, fish sauce, light soy sauce, dark soy sauce, brown sugar, and lime juice. Mix well to combine and marinate at least 1 hour or overnight preferred.
  2. Preheat air fryer for a few mins. Add chicken thighs and air fry at 425F for 11-13 mins, flipping halfway, until browned and cooked through.
  3. Remove chicken from air fryer and cut into thin slices. Serve with rice, Nuoc Cham dipping sauce, salad, and top with a fried egg.

Tips

Prep and marinate the chicken the night before or the day of before your meal. Makes it so easy to pop it in the air fryer and cook then eat! Don’t forget the Nuoc Cham (Vietnamese Fish Sauce) dipping sauce with this chicken (included in the recipe card below).

Storage

Store in an airtight container in the fridge for up to 3 days

Air Fryer Lemongrass Chicken

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Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.8/5
( 13 voted )

Ingredients

Lemongrass Chicken

1.5 lbs boneless, skinless chicken thighs

6 cloves garlic

3 Tbsp minced lemongrass

4 Tbsp fish sauce

1 Tbsp light soy sauce

1 Tbsp dark soy sauce

2 Tbsp brown sugar

1 lime, juiced

Dipping sauce (Nước chấm)

1/4 cup fish sauce

1/3 cup water

3 Tbsp sugar

2 Tbsp lime juice

2 tsp rice wine vinegar

1 small thai chili

1 clove garlic

1 tsp chili garlic sauce

Instructions

1. In a bowl, add chicken thighs, garlic, lemongrass, fish sauce, light soy sauce, dark soy sauce, brown sugar, and lime juice. Mix well to combine and marinate at least 1 hour or overnight preferred.

2. Preheat air fryer for a few mins. Add chicken thighs and air fry at 425F for 11-13 mins, flipping halfway, until browned and cooked through.

3. Remove chicken from air fryer and cut into thin slices. Serve with rice, Nuoc Cham dipping sauce, salad, and top with a fried egg.