Best 3 Caramelized Lemongrass Chicken Recipes

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Embark on a culinary journey where aromatic lemongrass and caramelized perfection intertwine to create a delectable dish that tantalizes the taste buds. Caramelized lemongrass chicken is a symphony of flavors and textures, where succulent chicken pieces are infused with the zesty, citrusy notes of lemongrass and coated in a rich, caramelized sauce. With its vibrant colors and tantalizing aroma, this dish is sure to leave you craving for more. Prepare to embark on a culinary adventure as we delve into the secrets of creating this exceptional dish, exploring the perfect combination of ingredients and techniques that will elevate your taste buds to new heights.

Let's cook with our recipes!

CARAMELIZED LEMONGRASS CHICKEN THIGHS



Caramelized Lemongrass Chicken Thighs image

This is a recipe I came across in a cookbook I had had for some time, and finally decided to make. It was made very clear to me that this was a recipe which I had better make again, as it went over VERY well. This also works with pieces of a whole chicken, but the thighs are just the right size and shape to work well. Prep time includes marinating time (in a pinch you can marinate for about 15 minutes and go).

Provided by ChrisMc

Categories     Chicken

Time 4h45m

Yield 3-4 serving(s)

Number Of Ingredients 8

4 -6 chicken thighs
2 stalks lemongrass
2 cloves garlic
3 tablespoons fish sauce
1/4 cup sugar
1/4 teaspoon black pepper
1 tablespoon oil
1 tablespoon lemon juice

Steps:

  • Remove skins and extra fat from chicken.
  • Remove the outer leaves from the lemongrass, cut into 1 inch pieces, and pound until somewhat flattened with a meat tenderizer.
  • Crush garlic and blend with lemongrass, fish sauce, sugar, and pepper.
  • Add chicken and toss to coat well; marinate 3-4 hours.
  • If needed, you can marinate for 15 minutes and cook- the flavor will be less intense, but it will still work if you're in a hurry.
  • Remove chicken from marinade (but save the marinade).
  • Heat oil in a pan with a tight-fitting lid.
  • Brown the chicken in the oil (~10minutes).
  • Pour the remaining marinade into the pan, and add enough water to just cover the bottom of the pan (there should be 1/4 inch or less of liquid - it needs to simmer off, or else the chicken won't caramelize).
  • Bring the liquid to a boil, then cover tightly and simmer until the chicken is tender, turning occassionally (about 30 minutes).
  • Stir lemon juice into sauce, and stir to coat chicken.
  • Serve hot.

CARAMELIZED CHICKEN WITH LEMONGRASS AND CHILIES - GA XAO SA OT CAY



Caramelized Chicken with Lemongrass and Chilies - Ga Xao Sa Ot Cay image

Categories     Chicken

Number Of Ingredients 11

1 pound boneless chicken thighs with skin, cut into ½-inch chunks
1 teaspoon salt
2 pieces stalks lemongrass, trimmed, bruised (see Notes), and minced (½ cup), divided
2 tablespoons vegetable oil
2 tablespoon sugar
1 piece yellow onion, halved and cut into thin crescents
1.5 tablespoon minced garlic, divided (4 to 5 cloves)
3 pieces red Thai chilies, cut into rounds
2 teaspoons fish sauce
1 Chopped cilantro leaves for garnish
1 Chopped green onions for garnish

Steps:

  • In a medium bowl, season the chicken with the salt and ¼ teaspoon black pepper. Add half of the lemongrass, toss, and set aside. In a large skillet (if possible, use a pan with a light interior such as stainless steel so you can monitor changes in color), heat the oil over medium-high heat until it becomes runny and starts to shimmer. Add the sugar and cook and stir continuously. After 1 to 2 minutes, the sugar will start to clump together then melt into a syrup. Cook and stir for another 2 to 3 minutes, or until the clear syrup thickens into a gooey caramel-brown liquid suspended in the oil. You will also smell a pleasant burnt sugar aroma. Watch the caramel closely during this process as it can burn very quickly. If the caramel starts to turn black and smell acrid, pull the skillet off the stove for a few seconds before continuing. Stir in the remaining lemongrass, the onion, and 1 tablespoon of the garlic and cook and stir until the ingredients turn golden brown and fragrant, 1 to 2 minutes. Add the chicken and raise the heat to high. Cook, tossing the chicken in the caramel sauce, for about 1½ minutes. If there isn't enough sauce to evenly coat the chicken, carefully add water, 1 tablespoon at a time. If the mixture starts to sputter and seize, pull the skillet off the stove until it ceases. Throw in the chilies and cook and stir until the chicken is no longer pink, 2 to 3 minutes. Add the fish sauce and the remaining garlic. Stir with a couple more flourishes to mix well. When the chicken is just cooked through (cut into a piece to check), taste and adjust seasonings if desired. Remove from the heat and transfer to a serving platter. Sprinkle with black pepper to taste and garnish with cilantro leaves and green onions. Grandma Says: Add the fish sauce at the last minute and it won't stink up your kitchen or your clothes.

CARAMELIZED LEMONGRASS CHICKEN



Caramelized Lemongrass Chicken image

Sweet, savory, and salty chicken. MMM

Provided by barbara lentz

Categories     Chicken

Time 4h25m

Number Of Ingredients 7

4 boneless skinless chicken thighs
2 Tbsp lemongrass paste
3 Tbsp fish sauce
1/2 c brown sugar
4 clove garlic minced
1 Tbsp oil
1 Tbsp lemon juice

Steps:

  • 1. Mix the lemongrass, fish sauce, brown sugar and garlic together. Add the chicken and mix well and let marinate in fridge for at least 4 hours.
  • 2. Add oil to a skillet. Add the chicken and cook 10 minutes turning them once. Add the marinade and bring to a boil
  • 3. Reduce the heat to low and cook until chicken is done and the sauce is caramelized. Add the lemon juice and serve

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around the kitchen.
  • Use fresh ingredients: Fresh lemongrass, ginger, and lime leaves will give your dish the best flavor. If you can't find fresh lemongrass, you can use dried lemongrass, but be sure to soak it in water for at least 30 minutes before using.
  • Don't overcrowd the pan: When you're searing the chicken, be sure to do it in batches so that the chicken doesn't steam. Overcrowding the pan will prevent the chicken from getting a nice sear.
  • Let the chicken rest: After you've cooked the chicken, let it rest for a few minutes before slicing it. This will help the juices redistribute throughout the chicken, making it more tender and succulent.
  • Serve with your favorite sides: This dish is delicious served with rice, noodles, or vegetables. You can also add a dollop of yogurt or sour cream for a creamy touch.

Conclusion:

Caramelized Lemongrass Chicken is a flavorful and easy-to-make dish that is perfect for a weeknight meal. With its sweet, savory, and slightly tangy flavor, this dish is sure to please the whole family. So next time you're looking for a quick and easy dinner recipe, give Caramelized Lemongrass Chicken a try.

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