Chicken in Lemon Grass & Chili
Submitted by aimes
Vietnamese-style chicken braised with lemongrass, chili, fish sauce, and homemade caramel sauce until sticky and fragrant. Sweet, salty, and spicy in every bite.
YIELD
4 servingsPREP
35 minCOOK
45 minREADY
1 hrsThis is Vietnamese home cooking at its most soul-satisfying.
Chicken pieces braise low and slow with minced lemongrass, ground chili, fish sauce (nuoc mam), and a spoonful of homemade caramel sauce that gives the dish its signature deep amber color and bittersweet richness.
The caramel isn’t dessert-sweet. It’s the backbone of the braise, adding a toasty complexity that balances the salty punch of fish sauce and the citrusy heat of lemongrass and chili.
Serve it over steamed jasmine rice and let the sticky, glossy sauce do its thing.
Pro Tips
- Make the caramel sauce ahead and store it in a jar in the fridge; it keeps well and is used in many Vietnamese braises
- Watch the caramel carefully as it darkens; you want deep amber, not burnt black, or it will taste bitter
- Use the tender inner core of the lemongrass stalk, minced very fine, for the best flavor and texture
- Add water gradually during braising and stir occasionally to prevent sticking as the sauce thickens
- Fresh bird’s eye chili can replace ground chili if you want a sharper, brighter heat
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.
Makes 4 servings.
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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