Braised Lemongrass-Chili Chicken
Gà Kho Xả Ởt, which translates to Braised Lemongrass-Chili Chicken, is a juicy chicken recipe that will instantly transport you to Vietnam through the smells and tastes of lemongrass, chilies, and garlic.
In Vietnam, lemongrass is believed to have therapeutic qualities and aid in digestion. Used for its beautiful fragrance in many marinades and broths, lemongrass is an important ingredient in Vietnamese cuisine.
When choosing lemongrass, buy stalks that are rigid, tight, and 1/2 - 3/4 inches at its widest point. Avoid old ones that are dry or bend easily. Once purchased, they will keep in the vegetable crisper for 1-2 weeks or frozen for 3 months.
To mince lemongrass, chop off the 1/2 inch of tough bottom and the green, woody top section (which can be boiled in water with honey to produce a lemongrass tea). Peel away the dry outer layers until you reach a smooth and tight stalk. Cut the stalk into 3 inch sections, and cut those sections in half lengthwise to produce a stable surface for mincing. Alternatively, a food processor can be used for mincing.
Kitchen Tips:
•Thai bird's eye chili can be substituted with chile de árbol.
•If in doubt about which fish sauce to buy, the label should say "nước mắm" and the only ingredients should be anchovies (cá cơm) and salt. Fish sauce has gradations of quality and flavor, similar to olive oil, and the best ones are known to come from the island of Phú Quốc.
•Coconut water can be substituted with water.
Need another reason to buy lemongrass? Try our Chicken Satay!
Made this yet? Let us know how it went in the comments below!
bone-in, skin-on chicken thighs (about 2 lbs), trimmed of any excess fat or skin
fish sauce, divided
lemongrass stalks, minced (about 1/3 cup), divided
neutral cooking oil
granulated sugar, divided
head garlic (about 10 cloves), minced (about 3 tablespoons), divided
Thai bird's eye chilis, minced (about 2 teaspoons), divided
kosher salt, plus more to taste
Freshly ground black pepper
coconut water
cooked jasmine rice
- In a large bowl, toss chicken with 3 tablespoons fish sauce, 3 tablespoons lemongrass, cooking oil, 2 tablespoons sugar, 2 tablespoons garlic, 1 teaspoon bird's eye chili, salt, and season with pepper. Cover and marinate at room temperature for 15 minutes or up to an hour.
- In a cast-iron Dutch oven over medium heat, brown chicken thighs skin-side down, about 5 minutes, turning to brown evenly. Set aside on a plate. Don’t worry if chicken isn’t fully cooked yet; it will finish cooking during the braising process. Discard liquid remaining in the Dutch oven.
- Return over medium heat and add 2 tablespoons of sugar in a thin, even layer to Dutch oven. Leave it undisturbed to completely caramelize, about 5 to 8 minutes.
- Once sugar caramelizes, add remaining minced lemongrass, garlic, and chilies (to your taste), stirring until fragrant, about 30 seconds.
- Pour in coconut water, remaining sugar and fish sauce and bring to a boil. Add chicken back into the Dutch oven. Flip chicken to coat evenly and eventually back to skin-side-up.
- Reduce heat and simmer, partially uncovered for about 25 minutes or until chicken is cooked through. The chicken should have an internal temperature of 165°.
- Transfer chicken to a plate and spoon some of the braising liquid over. Remaining braising liquid can be served individually on the side as additional dipping sauce for the chicken. Serve immediately with jasmine rice.
