Air-fryer Vietnamese Lemongrass Chicken

This air-fryer Vietnamese lemongrass chicken is one of my favourite dishes to make when it’s super hot in summer! This dish features crispy and juicy chicken infused with the refreshing flavour of lemongrass, garlic, fish sauce lime and a touch of sugar, creating a perfect balance of savoury, tangy and sweet. Served alongside fresh veggies like carrots, cucumber, lettuce, and herbs like mint and coriander, this dish is the perfect healthy meal.

My favourite part about this dish is that it’s topped off with homemade nuoc cham, a Vietnamese dipping sauce, to add an extra layer of umami flavour. This dish is best paired with rice vermicelli noodles, and it takes less than 20 minutes to make!

ingredients for air-fryer vietnamese lemongrass chicken:

• 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.

more quick air-fryer recipes:

• Air-fryer char siu (pork)
• Air-fryer char siu chicken

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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