Description

Enjoy a flavorful and aromatic homemade braised lemongrass-chili chicken recipe that features tender bone-in chicken thighs simmered in a fragrant sauce of fish sauce, fresh lemongrass, garlic, and Thai bird’s eye chilies. This comforting dish is served over jasmine rice to soak up the savory, slightly sweet sauce, making it a perfect dinner choice packed with bold Southeast Asian flavors.

Ingredients

Scale

Chicken and Marinade

2 lbs Bone-in skin-on chicken thighs (Trim excess fat for a healthier dish.)
1/3 cup Fish sauce (Look for one labeled “nước mắm” with anchovies and salt.)
3 stalks Lemongrass (Minced; fresh and rigid is best.)
1 head Garlic (Minced, about 10 cloves; fresh is ideal.)
4 pieces Thai bird’s eye chilies (Minced; substitute with chile de árbol if needed.)
1/3 cup Granulated sugar (Brown sugar enhances caramelization.)
2 tsp Kosher salt (Use sparingly due to the saltiness of fish sauce.)
Freshly ground black pepper (Adjust to suit your taste.)

For Cooking

2 Tbsp Neutral cooking oil (Can swap for vegetable or canola oil.)
3/4 cup Coconut water (Water can be used as a substitute.)

To Serve

4 cups Cooked jasmine rice (Served as a side to soak up the sauce.)

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Instructions

Preparation: Trim excess skin or fat from chicken thighs to reduce grease while keeping the meat juicy and flavorful.
Marinate the chicken: Combine fish sauce, minced lemongrass, granulated sugar, minced garlic, and half of the minced chilies in a bowl. Add the chicken thighs and marinate for 30 minutes to infuse flavors.
Sauté the chicken: Heat neutral cooking oil in a pan over medium heat. Add marinated chicken thighs and brown each side for about 5 minutes until nicely seared.
Add remaining ingredients: Pour in the remaining fish sauce, sugar, minced garlic, the remaining minced chilies, coconut water, and additional lemongrass. Stir gently to combine all ingredients in the pan.
Braise the chicken: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 25-30 minutes until the chicken is tender and cooked through, allowing the flavors to meld.
Season and finish: Adjust seasoning with kosher salt and freshly ground black pepper according to taste. Keep covered and let rest briefly for flavors to deepen.
Serve: Plate the braised lemongrass-chili chicken over cooked jasmine rice, spooning the savory sauce over the top to soak into the rice for a delicious meal.

Notes

Trim excess fat to reduce greasiness but keep skin on for juicy chicken thighs.
Use fresh lemongrass that is firm and aromatic for the best flavor.
Adjust the amount of bird’s eye chilies depending on your preferred spice level.
Brown sugar can replace granulated sugar to add a deeper caramelized sweetness.
Coconut water adds subtle sweetness and complexity; water can be used as a neutral substitute.
Serve with jasmine rice to fully enjoy and soak up the flavorful sauce.