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- Cuisine: Vietnamese
Ingredients
500 g chicken thigh fillets, cut into bite size pieces3 tbsp fish sauce
1.5 tbsp sugar
2 lemon grass stalks, white part only, finely diced
4 garlic cloves, finely diced
2 long red chilli, finely diced
3 tbsp vegetable oil
1/2 onion, cut into wedges
1 cup young coconut juice
3 coriander sprigs for garnish
Preparation
In a mixing bowl combine fish sauce, sugar and mix until sugar has dissolved. Add half of the lemon grass, half of the garlic, half of the chilli and all of the chicken. Coat the chicken then marinate it covered and refrigerated for 1 hour or over night for a better result.Bring a large saucepan or wok to medium heat, add oil and remaining lemon grass, garlic, chilli, and fry until fragrant and slightly brown.
Turn heat to high then add the chicken sealing all sides until browned, around 2 minutes on each side.
Now add coconut juice, onions and cover with a lid, then cook on medium heat for a 5 minutes or until sauce has reduced by half.
Transfer to a bowl, garnish with coriander and eat with jasmine rice.
If you enjoyed this Lemongrass chilli chicken recipe (ga xao xa ot) then browse more Vietnamese recipes, meat recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
Vietnamese Restaurants
Displaying 10 of 273 Vietnamese Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Le Bich | Balmain | |
| 2. | Thy Thy 1 | Richmond | |
| 3. | Kinh Do | Macquarie | |
| 4. | Pho Phu Quoc | Dickson | |
| 5. | Tu Do | O'Connor | |
| 6. | Phi Yen | Northbridge | |
| 7. | Viet Hoa | Perth | |
| 8. | Vietnam Restaurant | Pennington | |
| 9. | Green Papaya | East Brisbane | |
| 10. | Binh Minh | Richmond |
Comments (53)
Previous
31 Mar 2012 09:13 AEST
Ijon
Doubleview
Delicious!
One of my favourite recipes, though I think you do need to watch the video, rather than just read it.
Agree(1 people agree)
Disagree(0 people disagree)
04 Jan 2012 01:11 AEST
Cindyluanne
UK!
Excellent recipe, although I made it with coconut milk
I also didn't brown the chicken as much, probably because I was using coconut milk instead of coconut juice, the latter of which is not available in the UK in convenient form (would have to get a coconut and hack it open, which I don't much fancy). I'd not heard of Luke Nguyen until searching for Vietnamese receipes online. Shall definitely check out his web page and books!
09 Jun 2011 06:07 AEST
jennifer
28 May 2011 06:02 AEST
Phil
Randwick
09 Apr 2011 10:30 AEST
adan11
thornleigh
06 Mar 2011 08:13 AEST
Stefan and Chie
02 Mar 2011 02:31 AEST
Zarinah
Camberwell
Loving this dish
A great simple dish that I find myself making again and again. Marinating it overnight is well worth it and makes it an easy meal to whip up for dinner. I use birdseye chillis as I like a lot of heat, this dish goes down a treat with everyone I've served it to. Definitely watch the video if you can like others have said. Thanks Luke!
12 Feb 2011 08:18 AEST
Jodie
Melbourne
Delicious
Definitely watch the video. Changes to the recipe above (to reflect the video) - add minced chilli in with the marinade (not long chilli's, I added one long chilli in at the end for colour though), sirfry the lemongrass for about a minute prior to adding the chilli and garlic (lemongrass takes longer to cook), also add in 1 - 2 diced shallots at this stage. Only add in 1/2 cup of the young coconut juice otherwise you don't get the caramelisation on the sauce at the end. Yum!
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