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Air Fryer Vietnamese Lemongrass Chicken

Lemongrass, garlic, and fish sauce caramelized onto chicken thighs — Vietnam's ga xao sa, made gluten-free and dairy-free in the air fryer.

Prep 20 min · Cook 18 min · Total 38 min · Serves 4 · 380°F

Allergen spec

verify your brands

Free from

  • Gluten
  • Dairy
  • Tree nuts
  • Egg
  • Soy

Contains

  • Fish

Allergen status reflects the recipe as written. Brands vary and cross-contamination happens — always read the labels on your own ingredients before cooking for someone with an allergy.

Ingredients

×10
  • 1.5 lbboneless skinless chicken thighs — cut into large chunks
  • 3 stalkslemongrass — tender inner core only, minced fine
  • 4 clovesgarlic — minced
  • 2 tbspfish sauce — the source of the fish allergen
  • 1 tbspbrown sugar — or coconut sugar
  • 1 tbspneutral oil
  • 1 tspground turmeric
  • 1shallot — grated
  • 1lime — zest and juice, to finish
  • 1/2 tspblack pepper

Method

  1. 01

    Whisk the lemongrass, garlic, fish sauce, sugar, oil, turmeric, shallot, and pepper into a paste. Toss the chicken chunks through it and marinate at least 20 minutes, or overnight in the fridge if you can.

  2. 02

    Shake off excess marinade and arrange the chicken in a single layer in the basket, leaving gaps. Crowding steams instead of caramelizing.

  3. 03

    Air fry at 380°F for 18 minutes, flipping halfway, until the edges are lacquered and the thickest piece reads 175°F.

  4. 04

    Tip onto a plate, hit it with lime zest and a squeeze of juice, and serve over rice or rice noodles.

Nutrition (per serving): 310 cal · 33g protein · 15g fat · 8g carbs

Recipe from https://airfryercookbook.com/recipes/air-fryer-vietnamese-lemongrass-chicken · Always verify allergen info against your own ingredient brands.