HOW TO COOK LEMONGRASS CHICKEN || EASY AND FLAVOURFUL RECIPE
#lemongrasschicken #solscooking #chicken
LEMONGRASS CHICKEN
Yield:2
Ingredients:
4 Chicken thighs, boneless, skin on
(Approx. 1 pound) cut in bite size
For the aromatics:
1/2 stalk of lemongrass, white part only
4 cloves garlic, minced
2 thai chili or 2 tsp dried chili flakes
1 onion, minced
2 Tbsp cooking oil
For the sauce:
2 Tbsp fish sauce
2 Tbsp sugar
1/2 tsp ground black pepper
Background music:
Reasons To Hope - Reed Mathis
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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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 // 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
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
#lemongrass #vietnamesefood #chicken #dinnerrecipe #chickenrecipes #food #recipe #recipes #youtubefood #dinner #dinnerideas #chickenthighs
Grilled Chicken Thighs with Chili and Lemongrass - Dui Ga Nuong Xa Ot
Ingredients:
2-4lbs chicken thighs, skinless/boneless
1/3 cup minced lemongrass
1/3 cup cooking wine
1 Tbsp garlic powder
2 tsps chicken powder (Lee Kum Kee Brand)
1 tsp salt
2 tsps chili flakes
1 tsp black pepper
2 tsps sesame oil
1 Tbsp olive oil
2 tsps brown sugar
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