Chicken in Lemon Grass & Chili (Ga Xao Xa Ot)
Submitted by tigerl
Ga Xao Xa Ot is a classic Vietnamese stir-fry of chicken with lemongrass, chili, and caramel fish sauce. Sticky, fragrant, and bursting with sweet-savory-spicy depth.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minGa Xao Xa Ot (literally “chicken stir-fried with lemongrass and chili") is one of Vietnam’s most beloved everyday dishes, and one bite will tell you why.
The secret weapon is a simple homemade caramel sauce: just sugar and water cooked until deep amber. Mixed with fish sauce, it creates that irresistible sweet-salty glaze that clings to every piece of chicken.
Lemongrass brings its unmistakable citrusy perfume while ground chili adds a slow, building heat that sneaks up on you.
This is the kind of dish you’ll find in home kitchens across Vietnam, always served with a big bowl of steamed rice to catch every drop.
Kitchen Tips
- The caramel sauce recipe makes extra; store it in the fridge and use it for braised pork, fish, or tofu dishes too
- Minced lemongrass should be very fine so it practically melts into the sauce rather than staying stringy
- Cook the garlic and onion until just translucent, not browned, to keep the flavors clean
- Stir occasionally during the 45-minute simmer and add splashes of water as needed to prevent the sauce from burning
Ingredients
Directions
Rinse chicken and dry well.
Cut into small pieces.
Peel garlic and slice finely.
Cut onion into halves lengthwise and then cut lengthwise into ½ inch strips.
Heat oil in large frying pan over medium heat.
Add a pinch of salt, garlic and onion.
Fry over medium heat until onion becomes translucent.
Add lemon grass and chili.
Fry 1 to 2 minutes until fragrant.
Add chicken and cook until lightly browned.
Add fish sauce, sugar and caramel sauce. Mix well.
Add 1 cup water and cook 45 minutes or until chicen is tender.
Stir occasionally and add more water if necessary.
CARAMEL SAUCE: Mix ½ cup sugar with 4 tablespoons of water in heavy saucepan.
Bring to a boil over medium heat and let boil until mixture changes colour.
Turn heat down to low and heat until brown.
Add ½ cup water to mixture.
Stir until sugar is dissolved.
Remove from heat and store in a jar in the refrigerator.
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