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Ingredients
Lemongrass chicken:
- 4 cloves of garlic, minced
- 1 shallot, minced
- 2-3 stalks of lemongrass, finely minced
- 1/4 cup Red Boat Fish Sauce
- 1 tbsp soy sauce
- 3 tbsp brown sugar packed
- 1/2 tsp black pepper
- 2lb boneless skin on chicken thighs
Nước chấm (Vietnamese dipping sauce):
*Makes 1 1/4 cup
- ¼ cup Red Boat Fish Sauce
- 1 tablespoon vinegar
- 2⁄3 cup granulated sugar
- 1 garlic clove, minced
Directions
Nước chấm (Vietnamese dipping sauce):
1. Add the fish sauce, vinegar, sugar, and 1 cup water to a small sauce pot. Bring mixture to a boil.
2. Take the pot off the flame and add minced garlic and chilis.
3. Chill in the refrigerator until ready to use. The remaining nước chấm can be stored, covered, in the fridge for at least 1 week.
Lemongrass chicken:
1. In a bowl, add your boneless skin on chicken thighs, minced garlic, minced shallot, minced lemongrass, Red Boat Fish Sauce, soy sauce, brown sugar, and black pepper. Mix thoroughly and allow to marinate for 30 minutes.
2. Preheat your air fryer to 375F.
3. Add your chicken thighs, skin side down, and air fry for 7-9 minutes.
Flip your chicken thighs and air fry at 400F for 7-9 minutes or until skin is caramelized and the internal temperature is 170F.
4. Serve over a bed of noodles or rice and drizzle nước chấm (Vietnamese dipping sauce) over your noodles or rice.
