Vietnamese Lemongrass Chicken

Air Fryer Vietnamese Lemongrass Chicken

Air fryer Vietnamese lemongrass chicken comes out savory, lightly sweet, and deeply fragrant, with browned edges and juicy meat. Chicken thighs work especially well here because they stay tender while the skin crisps and renders in the hot air fryer.

The marinade is simple: lemongrass, garlic, fish sauce, oyster sauce, sugar, black pepper, and a little oil. For the best texture, mince the lemongrass very finely and keep the chicken in a single layer so it browns instead of steaming.

Ingredients for Air Fryer Vietnamese Lemongrass Chicken

• 2 to 2 1/2 pounds skin-on chicken thighs (about 1.1 kg), boneless or bone-in
• 2 to 3 lemongrass stalks, tender pale yellow part only, finely minced or grated (about 60g)
• 4 garlic cloves, minced (about 10g)
• 2 tablespoons fish sauce
• 1 tablespoon oyster sauce
• 1 to 1 1/2 tablespoons granulated sugar
• 1 teaspoon black pepper
• 1 tablespoon neutral oil
• Salt, only if needed

Optional for serving: lime wedges, chopped cilantro, sliced scallions, Vietnamese fish dipping sauce, or Thai sweet chili sauce.

Use only the tender inner part of the lemongrass. Peel away the tough outer layers first, then mince, grate, or briefly process it so it blends into the marinade without leaving stringy bits on the chicken.

How to Make Air Fryer Vietnamese Lemongrass Chicken

1. Make the marinade: In a bowl, mix the minced lemongrass, garlic, fish sauce, oyster sauce, sugar, black pepper, and oil. Stir until the sugar is mostly dissolved.
2. Coat the chicken: Pat the chicken thighs dry, then toss them in the marinade until evenly coated. Try to leave the skin side mostly exposed rather than buried under thick clumps of marinade. Marinate for at least 30 minutes, or refrigerate longer for deeper flavor.
3. Preheat the air fryer: Heat the air fryer to 390°F for 3 to 5 minutes. Lightly oil or spray the basket if needed.
4. Arrange the chicken: Place the thighs in the basket in a single layer, skin-side up, with a little space between pieces. Let excess marinade drip off before adding the chicken so it does not pool and burn in the basket. Cook in batches if needed.
5. Air fry: Cook for 18 to 24 minutes total, flipping once about halfway through. Start checking at 16 to 18 minutes, especially for boneless thighs. If your air fryer browns unevenly, rotate the pieces near the end.
6. Check for doneness: The chicken is done when the skin is lightly crisp, the edges are browned, and the thickest part reaches 165°F. If you want more color, cook 2 to 4 minutes longer, watching closely since the sugar can darken fast.
7. Rest and serve: Let the chicken rest for 5 minutes before serving. Serve whole or slice for rice bowls, vermicelli bowls, or spring rolls.

Prepping the Lemongrass

Lemongrass gives this chicken its main flavor, but it needs a little prep. Remove the dry outer layers and use the pale yellow lower section of the stalk. Mince it very finely, grate it, or pulse it briefly in a food processor so it blends into the marinade.

If fresh lemongrass is hard to find, frozen pre-chopped lemongrass is a useful shortcut. Extra chopped lemongrass also freezes well for another batch.

Why Chicken Thighs Work Well Here

Skin-on chicken thighs are the best fit for this recipe because the skin helps the chicken brown and the meat stays juicy in the air fryer. Boneless thighs are the quickest option and usually finish sooner, while bone-in thighs take longer and should be checked a little earlier and then cooked until they reach 165°F in the thickest part.

Serving Ideas

• Steamed jasmine rice with cucumber and simple vegetables
• Vermicelli bowls with lettuce and fresh herbs
• Sliced and tucked into spring rolls
• Vietnamese fish dipping sauce or Thai sweet chili sauce on the side
• Lime wedges, cilantro, and scallions for a fresh finish

For another Asian-inspired chicken option, you might also like Char Siu Chicken.

If you want a lighter chicken meal next, check out Asian Chicken Crunch Salad.

If you want another flavorful chicken dinner, try Strawberry Basil Chicken.

Oven Method

If you do not have an air fryer, roast the marinated chicken on a rimmed sheet pan at high heat in the oven. Keep the pieces spaced apart and cook until the edges are browned, the juices run clear, and the thickest part reaches 165°F. Bone-in thighs will take longer than boneless thighs.

How to Store and Reheat Air Fryer Vietnamese Lemongrass Chicken

Let the chicken cool, then refrigerate it in an airtight container for up to 3 to 4 days. If you are serving it with dipping sauce, store the sauce separately so the chicken keeps its texture better.

Reheat in the air fryer or oven until heated through. That will bring back some of the browned exterior better than the microwave, though the skin will not be quite as crisp as when freshly cooked.

For make-ahead prep, marinate the chicken earlier in the day or the night before, then cook when ready.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact thigh size, and how much rendered fat remains after cooking.

• Serving size: 1/4 of recipe
• Calories: about 470
• Protein: 34g
• Fat: 33g
• Carbohydrates: 8g
• Per 100g: about 215 calories, 16g protein, 15g fat, 4g carbohydrates