Air Fryer Vietnamese Lemongrass Chicken
This recipe is a wonderful combination of juicy chicken, crispy skin, and fragrant lemongrass. Everything comes together quickly with the use of the Air Fryer.
Equipment
Air Fryer
Chef's Knife
Ingredients
- 4 chicken thighs, deboned with skin on
- 4 garlic cloves, minced
- 3 tablespoons lemongrass, minced
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 tablespoon oyster sauce
- ½ teaspoon ground black pepper
Instructions
- Gather the ingredients.
- Place deboned chicken thighs into a bowl with the rest of the ingredients. Thoroughly mix ingredients so all pieces of chicken are covered with the marinde. Cover and let mixture sit for at least 30 minutes or in the refridgerator overnight.
- Take chicken out of refridgerator if chilled. Preheat Air Fryer to 360°F. Place chicken in Air Fryer tray, skin side up.
- Cook chicken for 14-18 minutes depending on the Air Fryer. Watch the chicken, you want to make sure the skin is not rubbery but also not burned. It should have a light crisp. When finished, slice the lemongrass chicken and enjoy that juicy goodness.
Notes
- You can find stalks of lemongrass at the store and chop it yourself. Be sure to strip the outer leaves and use the bottom yellow portion of the lemongrass.
- Some stores carry already chopped and frozen lemongrass. You can also chop a bunch and freeze it yourself to use any time.
- If you don't want to debone chicken, add another 5 minutes to the cooking time.
- If you don't have an Air Fryer, you can bake it in the oven. Put the chicken skin side up on a sheet pan with foil. Bake at 400 degrees for about 22 to 25 minutes. Watch and make sure it doesn't burn.
- There are many ways to serve this: with rice and vegetables, in a vermicelli bowl, wrapped in a spring roll. Many possibilities! If you'd like an accompanying sauce, you can use a Vietnamese fish dipping sauce or Thai sweet chili sauce (my husband's favorite way to enjoy this chicken).
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