Easy Vietnamese Pan-Fried Spicy Lemongrass Chicken (Ga Chien Sa Ot) — Vicky Pham (2024)

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Easy Vietnamese Pan-Fried Spicy Lemongrass Chicken (Ga Chien Sa Ot) — Vicky Pham (1)

If you are looking for an easy Vietnamese chicken recipe, look no further. This spicy lemongrass chicken (Gà Chiên Sả Ớt) cooks up on the stovetop in under 15 minutes. No need to marinate. Simply chop up your chicken into bite-size pieces and your aromatics then throw everything together in a skillet. Season at the end to taste. You will have flavorful crispy lemongrass chicken that goes wonderfully with steamed rice.

What You Will Need

Lemongrass — The star ingredient. We are using about ¼ cup, which is about 2 stalks of the bottom white part only.

Lemongrass has a lemony and floral flavor and aroma. You can get pre-ground lemongrass in the freezer aisle at an Asian grocery store. However, I find that the pre-ground lemongrass is very fibrous, as the tough green part is also used. You can tell by how green the pre-ground lemongrass is.

This is the reason I opt for fresh lemongrass whenever possible. That way I can use the bottom tender white part only.

To process fresh lemongrass, use a knife to slice it against the grain into thin concentric circles then chop it up into finer pieces. If you don’t slice it again the grain, it’s most likely the reason it’s so woody for lemongrass novices.

For those who absolutely do not like to eat lemongrass because it’s still too woody, keep the bottom white part intact but give it a light smash to release its aroma and flavor. Fry the lemongrass with whatever protein you’re using then simply toss the lemongrass away afterward. This way, you can enjoy the aroma and flavor of lemongrass without actually eating it.

Shallot — About one small shallot which equals about 2 tablespoons finely diced.

Garlic — About 3 cloves which equals about 1 tablespoon finely diced.

Fish sauce — The umami salt of the East.

Sugar — We need a sweetner to balance the fish sauce. I’m using granulated cane sugar.

Ground black pepper — Because why not.

Netural oil — I’m using vegetable oil to fry the chicken golden brown. There’s no need for a lot because I’m using chicken thighs with skin on for this recipe and it will render a good amount of its own fat/oil when fried.

Easy Vietnamese Pan-Fried Spicy Lemongrass Chicken (Ga Chien Sa Ot) — Vicky Pham (2)

How to Make Vietnamese Spicy Lemongrass Chicken

Once you chop up your chicken into bite-size pieces and mince the aromatics (lemongrass, shallots, garlic and red chili peppers), there are only three steps to this recipe:

First, pan fry the chicken in oil until golden brown on all sides. Make sure the chicken is completely dry to prevent hot oil splatters when frying. This took about 10 minutes total for 1-½ inch chunks of bone-in, skin-on chicken thighs.

Easy Vietnamese Pan-Fried Spicy Lemongrass Chicken (Ga Chien Sa Ot) — Vicky Pham (3)

Second, toss in the aromatics (shallots, lemongrass, garlic and red chili peppers). Mix it to evenly coat the chicken.

Easy Vietnamese Pan-Fried Spicy Lemongrass Chicken (Ga Chien Sa Ot) — Vicky Pham (4)

Last, season to taste with fish sauce, sugar and ground black pepper. That’s it! Simple as pie! Recipe below. Happy cooking!

Easy Vietnamese Pan-Fried Spicy Lemongrass Chicken (Ga Chien Sa Ot) — Vicky Pham (5)

Easy Vietnamese Pan-Fried Spicy Lemongrass Chicken (Ga Chien Sa Ot) — Vicky Pham (6)

Yield 3

Author Vicky Pham

Cook time

14 Min

Total time

14 Min

Easy Vietnamese Pan-Fried Spicy Lemongrass Chicken (Gà Chiên Sả Ớt)

If you are looking for an easy Vietnamese chicken recipe, then look no further. This spicy lemongrass chicken cooks up on the stovetop in under 15 minutes. Flavorful crispy lemongrass chicken that goes wonderfully with steamed rice.

Ingredients

Instructions

  1. Heat up oil in a medium-size wok or skillet on high heat. Add chicken and toss for about 10 minutes or until golden brown on all sides.
  2. Push the chicken to the side to clear the center of the skillet. Add garlic, lemongrass, shallots, and chili peppers. Pan fry until fragrant (about 30 seconds) then combine with the chicken.
  3. Season with fish and sugar. Add a little at a time to taste. Continue to cook for another 2-4 minutes until chicken is caramelized.
  4. Garnish with thinly sliced green onions and serve immediately for best results.

Nutrition Facts

Calories

435

Fat

35 g

Sat. Fat

7 g

Carbs

5 g

Fiber

0 g

Net carbs

5 g

Sugar

2 g

Protein

26 g

Sodium

1061 mg

Cholesterol

148 mg

The values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

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https://www.vickypham.com/blog/spicy-lemon-grass-chicken-ga-chin-sa-ot

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Easy Vietnamese Pan-Fried Spicy Lemongrass Chicken (Ga Chien Sa Ot) — Vicky Pham (2024)

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