Air Fryer Lemongrass Chicken with Bánh Hỏi & Thai Chili Dipping Sauce
Watcharee Limanon
4
15 minutes
20 minutes
Vietnamese-inspired, Thai-inspired
Main course
Inspired by Vietnamese lemongrass chicken, this is my version made easy in the air fryer. Juicy chicken thighs are marinated with fresh lemongrass and a few simple Asian pantry ingredients, then air-fried. Fresh lemongrass is the key ingredient here, and you can usually find it at Asian markets or in the produce section of well-stocked supermarkets.
I love serving this chicken with Bánh Hỏi – Vietnamese Fine Woven Rice Vermicelli Noodles, crisp lettuce, and plenty of fresh herbs. These delicate rice noodles are one of my favorite Vietnamese noodles - light, versatile, and so easy to prepare. No cooking required for the Bánh Hỏi used in this recipe - just steep in hot water! They’re delicious with lemongrass chicken, grilled meats, fresh vegetables, and herbs.
Serve everything with our Vietnamese Dipping Sauce (Nuoc Cham) with a Thai Twist, made with Watcharee’s Thai Lemongrass Chili Sauce, for a delicious Thai twist.
Ingredients
For the Dipping Sauce:
- Watcharee’s Thai Lemongrass Chili Sauce
- Vietnamese Dipping Sauce (Nuoc Cham) with a Thai Twist – see recipe
For the Lemongrass Chicken:
- 1½ lbs boneless, skinless chicken thighs
- 2 tbsp fish sauce
- 2 tbsp Thai soy sauce
- 1 tbsp sugar
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tsp black peppercorns
- 4–5 garlic cloves
- 2–3 stalks fresh lemongrass
For Serving:
- Bánh Hỏi – Vietnamese Fine Woven Rice Vermicelli Noodles
- Fresh lettuce
- Fresh cucumber, sliced
- Fresh cilantro
- Fresh mint
- Thai basil, optional
- Shredded carrots, optional
- Crushed roasted peanuts, optional
- Red chili, optional
Directions
Trim the root ends and remove the tough outer layers of the lemongrass. Use the tender lower portion, especially the purple-colored inner part, which is especially aromatic. Thinly slice the lemongrass.
Using a mortar and pestle, pound the lemongrass, garlic, and black peppercorns together until they form a coarse, fragrant paste.
Place the chicken thighs in a large bowl. Add the lemongrass-garlic paste, fish sauce, Thai soy sauce, sugar, oyster sauce, and dark soy sauce. Mix well until the chicken is evenly coated. Cover and marinate for at least 30 minutes, or overnight for deeper flavor.
Preheat the air fryer to 375°F (190°C) if needed.
Remove the chicken from the marinade, allowing excess marinade to drip off. Arrange the chicken thighs in a single layer in the air fryer basket.
Air fry for 8–10 minutes.
Flip the chicken and air fry for another 8–10 minutes, or until the chicken is cooked through and the juices run clear when pierced.
Transfer the chicken to a cutting board and let rest for 3–5 minutes, then slice.
Place the Bánh Hỏi noodles in a large heatproof bowl and cover completely with hot water.
Steep the noodles for approximately 7 minutes, or according to package directions, until tender.
Drain well and rinse briefly with cool water.
Arrange the sliced lemongrass chicken with the Bánh Hỏi, lettuce, cucumber, cilantro, mint, and your favorite fresh herbs and vegetables.
erve with Vietnamese Dipping Sauce (Nuoc Cham) with a Thai Twist made with Watcharee’s Thai Lemongrass Chili Sauce.
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My passion is sharing the best of Thailand’s culinary traditions and inspiring Thai food lovers to create quick and healthy meals at home.
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