Gà Xào Sả Ớt (Vietnamese Lemongrass Chicken) is full of bold savory and spicy flavors! Quick and easy to make on a week night to delight your family's palates! Lemongrass has it's own unique flavor and it's hard to describe it using one word. That is because lemongrass has a blend of fragrances all on its own and can taste lemony, minty, and gingery. In addition, the lemongrass will be mixed with a few other ingredients like oyster sauce, garlic and chili to add a complexity to the overall sauce. The best part about making this dish is that it's super easy but tastes like a dish that's been slaved over.
I always make lots of sauce in advanced and freeze them into portions so that I can easily marinate meats and chicken at a snap of my fingers. It's even quicker and easier now that I have an airfryer! The airfryer gives the chicken the look of grilled meat, but non of the work! I serve my lemongrass chicken with a side of veggies or a fresh Vietnamese cabbage salad (Gỏi Bắp Cải) and rice. My family of four will consume a large tray of chicken drum sticks! That's a dozen drumsticks!
Recipe (Chicken)
12 chicken drumsticks (one family pack)
2 tbsp finely minced lemongrass
2 tbsp minced garlic
1 tsp garlic powder
1 tbsp sugar
4 tbsp oyster sauce
2 tbsp soy paste
1 tsp sriracha
1 tsp crushed garlic chili
2 tbsp olive olive
Optional Sides
Fresh herbs (mints, Thai basil, chives, French sorrel)
Fresh Thai chili
1- 2 Cucumbers
Julienned carrots, daikon and cabbage
Hot steamed rice
Optional Cabbage Salad
1/4 green cabbage
1 carrot julienned
1/4 daikon radish julienned
1/2 red onion julienned
6-8 tablespoons sweet chili fish sauce recipe HERE or https://youtu.be/v9RV_MSW9rI
Method (Sides)
Mix julienned cabbage, carrots, daikon, red onions and sweet chili fish sauce.
Cover and allow to marinade for 30-minutes.
Slice cucumbers to serve separately or julienne and add to cabbage salad.
Soak herbs (mints, Thai basil, cilantro, spring onions) in salt water and rinse well.
Serve cabbage salad and herbs individually plated or on platter for each guest to grab their own.
Method (Lemongrass Chicken)
Mince lemongrass and garlic to a fine consistency. Tip: I freeze my lemongrass in 4-inch cuttings so that I always have it ready on hand. The frozen lemongrass is also much easier to slice and mince than fresh.
In a bowl, add minced lemongrass, minced garlic, garlic powder, sugar, oyster sauce, soy paste (may substitute with all oyster sauce if you don't have soy paste), sriracha, and crushed garlic chili. Mix well to incorporate all ingredients.
To ensure even cooking of drumsticks, filet them using kitchen shears. Slit the side where the meat is shorter and spread out as flat as possible.
Rub marinade on both sides of drumsticks, cove and marinate for 30-minutes or overnight. You can also pre-prepare and freeze for even easier meals!
Pre-heat airfryer to 375°F and set timer for 18-minutes. Flipping halfway or when airfryer chimes.
Add olive oil to drumsticks and mix throughly before airfrying.
Serve with rice and veggies. I enjoy mine with a cabbage salad and fresh herbs!
Supplies & Products:
Instant Pot Vortex: https://amzn.to/2WADWAn
Instant Vortex Omni 26L: https://amzn.to/3fCnLKa
Kim Lan Soy Paste: https://amzn.to/3icPstX
Lee Kum Kee Panda Oyster Sauce: https://amzn.to/2Puygnu (18oz) or https://amzn.to/3a1rhLX (5lb)
Organic Dried Lemongrass: https://amzn.to/3gsnWrQ
Garlic Granulas https://amzn.to/2Pta5FO
Huy Fong Garlic Chili Sauce: https://amzn.to/3kgElBZ
Mixing Bowls: https://amzn.to/3j0LuFT
