Cook and Scale
Air Fryer Vietnamese Lemongrass Chicken
4 servings · 38 min total
Juicy chicken thighs marinated in lemongrass, garlic, and fish sauce, air-fried until charred at the edges, garnished with cilantro and lime for a bright Vietnamese classic.
Ingredients
- 800 g chicken thigh, boneless
- 3 lemongrass, stalks, finely minced
- 4 garlic, cloves, minced
- 3 tbsp fish sauce
- 2 tbsp brown sugar
- 2 tbsp lime juice
- ½ tsp black pepper
- ½ tsp chilli flakes
- 1 tbsp vegetable oil
- 2 tbsp fresh cilantro, chopped, to garnish
- 1 lime, cut into wedges, to garnish
Contains: Fish
Allergen info is best-effort — please verify yourself.
Method
- 1.
Whisk the marinade — In a large bowl, whisk together the lemongrass, garlic, fish sauce, brown sugar, lime juice, black pepper, chili flakes, and vegetable oil.
- 2.
Marinate the chicken — Add the chicken thighs to the marinade and toss to coat thoroughly. Cover and marinate in the fridge for at least 30 minutes, or up to overnight.
- 3.
Air fry the chicken thighs — Arrange the marinated chicken thighs in a single layer in the air fryer basket. Air fry at 200°C for 16-18 minutes, flipping halfway, until charred at the edges and cooked through.
- 4.
Rest and garnish — Let the chicken rest for a couple of minutes, then garnish with chopped cilantro and serve with lime wedges.