A modern take on a Vietnamese classic! This Air Fryer Lemongrass Chicken is about to be your new go-to. It’s quick, easy, and full of flavor without needing to fire up the grill or stove!
What is lemongrass chicken?
Lemongrass chicken, often referred to as gà xào sả in Vietnamese, is a Vietnamese dish where chicken is marinated in fresh lemongrass, garlic, fish sauce, and other savory-sweet ingredients. The lemongrass gives it a bright, citrusy aroma that pairs great with the umami richness of fish sauce and soy sauce.
Often grilled or pan-fried, this air fryer lemongrass chicken version is quick to make and absolutely packed with flavor. Plus, it goes well with just about anything you want to pair it with! Try it with rice, noodles, as a sandwich, or on top of a bed of lettuce for a healthy, nutrient-packed lunch.
Looking for more easy air fryer recipes? Be sure to try my air fryer tuna melt egg rolls or high protein air fryer wontons!
Why You'll Love This Easy Lemongrass Chicken Recipe
- Packed with flavor - Garlic, shallots, lemongrass, and fish sauce create a marinade that’s savory, citrusy, and rich with umami.
- Quick prep, big payoff - Just 10 minutes of chopping and mixing, 30 minutes of marinating, and dinner is ready in under an hour.
- Uses pantry staples + fresh herbs - Aside from lemongrass, you likely have everything on hand already!
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Ingredients
Lemongrass Chicken
- Garlic: Use fresh for best flavor!
- Shallot: Gives an oniony garlic flavor without being overpowering.
- Lemongrass: The star of the dish—fresh lemongrass brings citrusy brightness and fragrance.
- Fish Sauce: High-quality fish sauce adds the perfect amount of umami. Using Red Boat Fish Sauce (not sponsored) helps us control the amount of sugar we add to it.
- Soy Sauce: Adds richness, color and depth.
- Brown Sugar: To balance the flavors and help caramelize the chicken skin!
- Black Pepper: For just a mild heat.
- Boneless, Skin-On Chicken Thighs: Skin-on is key for crisp texture and thighs stay juicy and tender.
Nuoc Cham (Vietnamese dipping sauce)
- Fish Sauce: The salty umami element to the sauce.
- Thai Chili: Use sparingly if you're not a huge fan of heat! Remove the seeds for less spice.
- Garlic: As much or as little as you want (the more the better in my opinion).
- Lime Juice: Fresh acidity for the sauce.
- Sugar: To add sweetness to the saltiness and spiciness.
- Water: To balance out the flavors.
See recipe card for quantities.
How to Make Air Fryer Lemongrass Chicken
Step 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.
Step 2: Preheat your air fryer to 375F.
Step 3: Add your chicken thighs, skin side down, and air fry for 7-9 minutes.
Step 4: Flip chicken thighs and continue air frying at 400F for 7-9 minutes or until skin is caramelized and the internal temperature is 165F.
Step 5: Serve over a bed of noodles or rice and enjoy with homemade nuoc cham or Vietnamese fish sauce.
Top Tips
- Finely mince the lemongrass. You want the lemongrass minced as finely as possible—fibrous chunks can be tough to chew and overpower the dish.
- Don’t skip the marinating time. Even 30 minutes makes a huge difference! It lets the marinade really soak deep into the chicken.
- Cook skin-side down first. Starting skin-side down helps render the fat and makes it crispier when you flip it for the second half of cooking.
- Adjust the cook time according to your air fryer. Air fryers vary, so check the internal temp (165°F) and aim for golden, slightly charred skin.
- Let the chicken rest. After air frying, rest the chicken for a few minutes before slicing to keep the juices locked in!
Substitutions & Variations
- No lemongrass? Use a spoonful of lemongrass paste if fresh isn't available (1 tablespoon paste ≈ 1 stalk).
- No soy sauce? Coconut aminos or tamari are good gluten-free substitutes.
- Want it spicy? Add Thai chili flakes or a sliced red chili to the marinade.
- Prefer chicken breasts? Use boneless skin-on breasts, but reduce cooking time slightly and check doneness early.
Storage
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Reheat in the air fryer at 350°F for 3–5 minutes until warm.
Freezing: You can freeze the marinated raw chicken in a zip-top bag for up to 2 months. Thaw overnight before air frying.
FAQs
Yes, but you’ll need to increase the cook time by 4–6 minutes total and check that the internal temp reaches 175°F.
When minced very finely and cooked well, yes! Larger pieces can be fibrous, so be sure to mince thoroughly.
Absolutely. Grill over medium-high heat for about 6–7 minutes per side or until the internal temp reaches 165°F.
Serve your lemongrass chicken thighs with jasmine rice, vermicelli noodles, or in lettuce cups with fresh herbs and pickled veggies.
More Recipes to Try
- BBQ Tuna Sandwich
- Vietnamese Chicken Tostadas
- Sweet Chili Cocktail Meatballs
- Mayak Eggs
- Vietnamese Lemongrass Beef
Air Fryer Lemongrass Chicken Recipe
Ingredients
Lemongrass Chicken
- 4 cloves garlic minced
- 1 shallot minced
- 2-3 stalks lemongrass finely minced
- ¼ cup Fish Sauce
- 1 tablespoon soy sauce
- 3 tablespoon brown sugar packed
- ½ teaspoon black pepper
- 2 lb skin-on chicken thighs bones removed
Nuoc Cham
- 2 tablespoon Fish sauce
- 1-2 Garlic cloves minced
- ½-1 Thai chili minced
- 2 tablespoon Lime juice
- 4 tablespoon Water
- 4 tablespoon Sugar
For Serving
- Rice noodles or rice
- Cilantro
- Cucumbers
- Vietnamese pickles
- Mint
- Lettuce
Instructions
Nuoc Cham
- In a bowl, combine water, sugar, Thai chili, garlic, lime juice, and fish sauce. Stir until the sugar dissolves. Refrigerate until ready to use.
Lemongrass Chicken
- 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.
- Preheat your air fryer to 375F.
- 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 165F.
- Serve over a bed of noodles or rice and enjoy with homemade nuoc cham or Vietnamese fish sauce.
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