Air-fryer Vietnamese Lemongrass Chicken

This Vietnamese lemongrass chicken with vermicelli noodles is the perfect summer dish! Takes less than 20 minutes, and sooo refreshing 🙂

ingredients:

• 4 chicken thighs, skin-on & deboned
• Veggies: Carrots, cucumber, lettuce
• Herbs: Mint, coriander

Chicken marinade:

• 1 lemongrass, minced
• 3 tbsp fish sauce
• 2 tbsp sugar
• 1 tbsp light soy sauce
• 1 tbsp minced garlic
• 1/2 tbsp cornstarch 
• Juice of half a lime

Nuoc cham (Vietnamese dipping sauce):

• 2 tbsp fish sauce
• 1.5 tbsp sugar
• Juice of half a lime
• 2 cloves garlic, minced
• 1 Thai bird’s eye chilli, chopped
• 1/2 cup warm water

steps:

1. In a bowl combine deboned chicken thighs with marinade and marinade for at least 20 minutes.
2. While waiting for the chicken to marinate, wash and slice all your fresh vegetables and herbs. Cook your rice vermicelli noodles according the package instructions. Drain, rinse under cold water and set it aside. 
3. Place the chicken skin side down in an air-fryer. Air-fry the chicken for 13-15 minutes for 185˚C, flipping the chicken halfway through. 
4. Slice the chicken thighs and serve with rice noodles, vegetables and herbs. Finish off by drizzling your nuoc cham.

Air-fryer Vietnamese Lemongrass Chicken

Cuisine: Vietnamese

Servings

2

servings

Prep time

5

minutes

Cooking time

15

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 4 chicken thighs, skin-on & deboned

• Veggies: Carrots, cucumber, lettuce

• Herbs: Mint, coriander

• Chicken marinade:

• 1 lemongrass, minced

• 3 tbsp fish sauce

• 2 tbsp sugar

• 1 tbsp light soy sauce

• 1 tbsp minced garlic

• 1/2 tbsp cornstarch

• Juice of half a lime

• Nuoc cham (Vietnamese dipping sauce):

• 2 tbsp  fish sauce

• 1.5 tbsp sugar

• Juice of half a lime

• 2 cloves garlic, minced

• 1 Thai bird’s eye chilli, chopped

• 1/2 cup warm water

Directions

• In a bowl combine deboned chicken thighs with marinade and marinade for at least 20 minutes.
• While waiting for the chicken to marinate, wash and slice all your fresh vegetables and herbs. Cook your rice vermicelli noodles according the package instructions. Drain, rinse under cold water and set it aside.
• Place the chicken skin side down in an air-fryer. Air-fry the chicken for 13-15 minutes for 185˚C, flipping the chicken halfway through.
• Slice the chicken thighs and serve with rice noodles, vegetables and herbs. Finish off by drizzling your nuoc cham.

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