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Air Fryer Lemongrass Chicken

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Pair with our Sauvignon Blanc — the wine’s citrus and crisp acidity echo the lemongrass and cut through the rich, caramelized chicken skin, while its brightness keeps up with the sweet-tangy nuoc cham drizzled over the rice.

Air Fryer Lemongrass Chicken

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Prep Time 40 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Vietnamese
Ingredients Method Notes

Ingredients
  

Lemongrass chicken:
  • 4 cloves of garlic minced
  • 1 shallot minced
  • 2-3 stalks of lemongrass finely minced
  • ¼ cup Red Boat Fish Sauce
  • 1 tbsp soy sauce
  • 3 tbsp brown sugar packed
  • ½ tsp black pepper
  • 2 lb boneless skin on chicken thighs
Lemongrass chicken: Nuoc cham (Vietnamese dipping sauce):
  • ¼ cup Red Boat Fish Sauce
  • 1 tablespoon vinegar
  • ⅔ cup granulated sugar
  • 1 garlic clove minced

Method
 

Nuoc cham (Vietnamese dipping sauce):
  1. Add the fish sauce, vinegar, sugar, and 1 cup water to a small sauce pot. Bring mixture to a boil.
  2. Take the pot off the flame and add minced garlic and chilis.
  3. Chill in the refrigerator until ready to use. The remaining nuoc cham can be stored, covered in the fridge for at least 1 week.
Lemongrass chicken:
  1. In a bowl, add your boneless skin on chicken thighs, minced garlic, minced shallot, minced lemongrass, Red Boat Fish Sauce, soy sauce, brown sugar, and black pepper. Mix thoroughly and allow to marinate for 30 minutes.
  2. Preheat your air fryer to 375°F.
  3. Add your chicken thighs, skin side down, and air fry for 7-9 minutes.
  4. Flip your chicken thighs and air fry at 400°F for 7-9 minutes or until skin is caramelized and the internal temperature is 170°F.
  5. Serve over a bed of noodles or rice and drizzle nuoc cham (Vietnamese dipping sauce) over your noodles or rice.

Notes

Recipe Video

@redboatfishsauce Sounds of airfryer lemongrass chicken #asmr #redboatfishsauce #vietnamesefood ♬ original sound – Red Boat