Lemongrass Chicken

Method12 steps

1. 1

   Step 1: Pat the boneless skinless chicken thighs (1½ lb) dry and place the one-and-a-half-pound raw chicken batch in a shallow bowl.

   Uses 1½ lb boneless skinless chicken thighs

2. 2

   Step 2: Scatter all six minced garlic cloves over the prepared chicken batch.

   Uses Prepared raw chicken thighs · 6 garlic cloves, minced

3. 3

   Step 3: Remove the two lemongrass stalks’ tough outer layers, dry tops and hard bases. Finely chop only the tender insides, using a knife or mini food processor. Scatter this prepared lemongrass over the garlic-covered chicken.

   Uses Raw chicken with minced garlic · 2 stalks lemongrass, tender insides finely chopped

4. 4

   Step 4: In a separate small bowl, mix the one-and-a-half tablespoons fish sauce (1½ tbsp), one tablespoon soy sauce and one tablespoon sugar until the sugar dissolves. Mix in the one tablespoon marinade olive oil if using it.

   Uses 1½ tbsp fish sauce · 1 tbsp soy sauce · 1 tbsp sugar · 1 tbsp olive oil for the marinade, optional

5. 5

   Step 5: Pour the one prepared sauce mixture over the chicken already topped with garlic and lemongrass. Turn and mix until the one raw chicken batch is evenly coated.

   Uses Raw chicken with garlic and finely chopped lemongrass · One prepared fish-sauce and soy marinade

6. 6

   Step 6: Cover the coated chicken and refrigerate to marinate for at least 1 hour and up to 8 hours. Keep the raw chicken cold throughout this marinating wait.

   Minimum refrigerated marination · 60 minUses One coated raw lemongrass-chicken batch

7. 7

   Step 7: Take out the actual chicken portion you will fry first 5–10 minutes before cooking. Keep any remaining raw marinated chicken refrigerated for later batches.

   Brief pre-cooking wait · 10 minUses Actual first selected marinated raw chicken portion

8. 8

   Step 8: Heat a light drizzle of the separate pan-frying oil in a pan over medium-high heat. Lift the selected thighs from the marinade and let excess drip back into the bowl. Place 2–3 pieces in the pan without touching or crowding and fry the first side for 3–4 minutes, until golden.

   Fry first side · 4 minUses First selected marinated chicken batch after brief wait · Actual separate pan-oil drizzle for this first batch

9. 9

   Step 9: Turn the first batch and fry its second side for 3–4 minutes. Continue as needed until golden and each thigh’s thickest part reaches 165°F (74°C). Transfer the fully cooked batch to a clean plate.

   Fry second side · 4 minUses First-side-browned chicken batch

10. 10

    Step 10: If raw marinated chicken remains, repeat the brief pre-cooking wait and uncrowded pan frying with the actual remaining portions. Add only the actual further pan-oil drizzle needed, and use the same 3–4-minute guide per side with a 165°F (74°C) endpoint for every thigh. Collect the completed batches together on a clean plate. Discard marinade left from the raw chicken; do not use it as an uncooked serving sauce.

    Uses Actual remaining refrigerated raw marinated chicken · First fully cooked chicken batch · Actual further pan-oil draws for remaining batches

11. 11

    Step 11: Serve the one collected fully cooked chicken batch as four servings. Top with the optional one tablespoon chopped cilantro, and serve with the actual ready-cooked rice wanted if using it.

    Uses Collected fully cooked lemongrass-chicken batch · 1 tbsp cilantro, chopped, optional · Cooked rice as wanted for serving

12. 12

    Step 12: Cool any saved cooked portion promptly and refrigerate in a sealed container within 2 hours. Use within the source 2–3-day window. Reheat in the microwave in 30-second increments until hot throughout and 165°F (74°C).

    Uses Actual leftover fully cooked chicken