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How To make Chicken with Lemon Grass and Chili Ga Xao Xa Ot
3 lb Chicken
4 Cloves Garlic
1 lg Onion
3 tb Vegetable Oil
1 Salt
2 tb Minced Lemon Grass
1 t Ground Chilies
4 tb Fish Sauce (Nuoc Mam)
1 tb Granulated Sugar
1 tb Caramel Sauce
1 c Water
Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice finely. Cut onion into halves lengthwise and then cut lengthwise into 1/2 inch strips. Heat oil in large frying pan over medium heat. Add a pinch of of salt, garlic and onion. Fry over medium heat until onion is opaque. Add lemon grass and chili. Fry 1 - 2 minutes until fragrant. Add chicken and cook until lightly browned. Add fish sauce, sugar and caramel sauce. Mix well. Add 1 cup water and cook 45 minutes or until chicken is tender. Stir occasionally and add water if necessary. CARAMEL SAUCE: Mix 1/2 cup sugar with 4 tablespoons of water in heavy saucepan. Bring to a boil over medium heat and let boil until mixture changes color. Turn heat down to low and heat until brown. Add 1/2 cup water to mixture. Stir until sugar dissolved. Remove from heat and store in jar in refrigerator.
How To make Chicken with Lemon Grass and Chili Ga Xao Xa Ot's Videos
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:
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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Music credit :Carefree - Kevin MacLeod (incompetech.com) Licensed under Creative Commons Attribution 3.0
Quick Spicy Lemongrass Chicken (Recipe in Description)
Quick Spicy Lemongrass Chicken
Serves 3
Ingredients
2 lbs chicken (cut into bite-size pieces)
¼ cup oil
¼ teaspoon salt
¼ teaspoon ground white or black pepper
¼ cup minced lemongrass
2 tablespoons minced shallots
2 minced red chili peppers
1 tablespoon fish sauce
½ teaspoon granulated sugar
Instructions
Heat up oil in a skillet on high heat. Add chicken. Season with salt and pepper. Pan fry for 5 minutes per side or until golden brown.
Clear center. Add lemongrass, shallots and chili peppers. Pan fry until fragrant then toss aromatics with chicken.
Add fish sauce and sugar last. Toss until combined. Serve and enjoy while doing the robot.
All recipes on the blog at
#chickenrecipes #lemongrass #fishsauce #vietnamesefood #recipe #easyrecipes #chickenrecipes
Vietnamese Lemongrass Chicken
I love this recipe because it is so good on top of Jasmine rice or Banh Mi(Vietnamese sandwich) and also I can make with pork, it works perfectly as well! If you are a vegetarian, no worries, you can make this with fried tofu! Superb!!!
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Lemongrass Chicken Ingredients
Serves 2
4 Chicken thighs, boneless, skin on (Approximately 1 lb.)
1/2 Stalk of lemongrass (using only bottom white part, approximately 2 1/2 Tbs.)
4 Cloves garlic
2 Thai chili
1 Shallot
2 Tbs. cooking oil
For the Sauce
2 Tbs. Fish sauce
2 Tbs. Sugar
1/4 tsp. Black pepper
To Serve with
Cilantro leaves
Warm cooked Jasmine rice
Cucumber slices
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.