How to Make Lemongrass Chicken
- cook TIME 23 mins
- prep TIME 15 mins
- total TIME 38 mins
Ingredients (24)
- 20 oz skinless boneless chicken thighs
- 2 oz lemongrass finely minced
- 1 oz carrot julienned
- 1 oz white radish julienned
- 6 oz cucumber sliced
- 6 oz tomato sliced
- 0.5 oz red chili minced
- 1/4 cup coriander
- 1/4 cup scallion sliced
- 3 tbsp garlic minced
- 2 tbsp shallot minced
- 3 tbsp white vinegar
- 2 tsp Thai fish sauce
- 2 tsp sriracha
- 1 tbsp canola oil
- 1/2 tbsp lime juice
- 2 fl oz water
- 1/4 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp chili powder
- 1 tsp paprika
- 1 tbsp sugar
- 1/2 tsp brown sugar
- 3 1/2 cups cooked medium-grain rice from 1 3/4 cups uncooked
INSTRUCTIONS
Prep:
Cook the Rice: Rinse the rice then check the package instructions and cook using a preferred appliance. Typically, it should take around 15-20 minutes to cook and follow the 1 cup rice to 2 cups water ratio.
Prepare the Chicken: Gently pat the chicken dry with paper towels to remove excess moisture.
Mince the Lemongrass: Slice off the root and remove the outer layer to separate the stalks, then continue slicing off the bulbs at the bottom. Then, crosswise slice the stalk in two or thirds and thinly slice the hard parts. Rock the knife over the sliced pile to finely mince.
Mince the Chili: Diagonally slice the chili into thin pieces then rock the knife over the sliced pile to mince.
Slice the Tomato: Lay the tomato horizontally then slice. Discard the top and the end.
Slice the Cucumber: Lay the cucumber horizontally then make ½-inch slices. Discard the top and the end.
Julienne the Carrot: Remove the peel, cut off the ends then cut the carrot into thirds. Thinly slice each third lengthwise then stack the sliced pieces and repeat the same slicing motions.
Julienne the Radish: Repeat the same steps as the carrots.
Mince the Shallot: Cut off the roots and remove the papery skin then lengthwise slice in half. Lay the half flat and make horizontal cuts into the shallot, then make vertical cuts. Leave the roots intact. Turn the shallot at a 90-degree angle then thinly slice.
Mince the Garlic: Bash the garlic with the side of your knife and remove the papery skin, separate the cloves then thinly slice them. Chop over the sliced pile with a rocking motion a few times until they are finely minced.
Chop the Scallions: Slice off the white roots and the first 1-2 inches at the top. Bunch the scallions together with one hand and thinly slice the bundle into small pieces.
Cook:
Marinade the Chicken: In a large bowl, put 20 oz skinless boneless chicken thighs then add 2 oz lemongrass, 2 tbsp garlic, 2 tbsp shallot, 1 tbsp canola oil, 1/2 tbsp lime juice, 1/4 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp chili powder, 1 tsp paprika and 1/2 tsp brown sugar. Gently toss to evenly coat the chicken then leave to marinade for 5 minutes.
Air-fry the Chicken: Evenly spread the marinated chicken pieces and air-fry at 400°F for 17 minutes.
Make the Sauce: In a bowl, mix 1 tbsp sugar, 1 tbsp garlic, 0.5 oz red chili, 3 tbsp white vinegar, 2 tsp Thai fish sauce, 2 tsp sriracha, and 2 fl oz water until you get a red-tinted mixture with a slightly syrupy consistency.
Add the Carrots and the Radish: Add 1 oz carrot and 1 oz white radish to the sauce then gently stir to mix.
Garnish and Serve: Lay the air-fried chicken onto the serving plates alongside 3 1/2 cups cooked medium-grain rice, 6 oz cucumber, and 6 oz tomato. Sprinkle 1/4 cup scallion over the surface then serve.
