Air Fryer Lemongrass Chicken Recipe
If you love bold, punchy flavors and crispy, juicy chicken, 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!
Servings: 4
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.
Notes
Store leftover chicken in an airtight container in the fridge for up to 4 days.
Store nuoc cham dipping sauce in an airtight container for up to 7 days.