Vietnamese Lemingrass Chicken

Bahan-bahan

Ingredients:

– Boneless chicken thighs

– 1 stalk lemongrass (white part only), finely minced

– 1 shallot, finely minced

– 2–3 garlic cloves, minced

– 1 tsp fresh ginger, grated

– 1 Tbsp oyster sauce

– 1 Tbsp soy sauce

– 1 Tbsp fish sauce

– 1 Tbsp honey

– 1 Tbsp brown sugar

– 1 Tbsp neutral oil

For Nước Chấm (Vietnamese Dipping Sauce):

– Warm water (enough to dissolve sugar)

– Sugar (to taste)

– Fish sauce

– Lime juice

– 1 garlic clove, minced

– 1 bird’s‑eye chili, finely chopped (optional/spicy)

Petunjuk

Instructions:

1. In a bowl, combine lemongrass, shallot, garlic, ginger, oyster sauce, soy sauce, fish sauce, honey, brown sugar, and neutral oil. Mix well.

2. Add chicken thighs, coat evenly, cover, and refrigerate for at least 1 hour or overnight.

3. Meanwhile, mix warm water with sugar until dissolved; stir in fish sauce, lime juice, garlic, and chili; adjust balance of sweet, sour, salty, and spicy; set aside.

4. Heat a skillet or grill pan over medium. Lightly oil if needed. Cook chicken thighs smooth‑side down for about 5–6 minutes until caramelized. Flip and cook another 5–6 minutes until cooked through and slightly charred, spooning reserved marinade over the chicken in the final minute.

5. Rest chicken for 2–3 minutes, then serve whole or sliced over jasmine rice or rice vermicelli. Drizzle or serve with nước chấm, and top with fresh herbs, pickled vegetables, or shredded carrots as desired.

Catatan

Chill/Marinate Time: at least 1 hour (preferably overnight)