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Air-fryer Vietnamese Lemongrass Chicken Recipe
Ben Carraoli

Air-fryer Vietnamese Lemongrass Chicken Recipe

I recently tried making air-fryer Vietnamese lemongrass chicken at home, and I was honestly surprised at how flavorful it turned out. I love how the marinade fills the kitchen with fresh, citrusy aroma even before cooking begins. When I served it, everyone thought it came from a restaurant because the chicken was juicy with perfectly crisp edges.
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Total Time 30 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 1½ pounds boneless skinless chicken thighs – Thighs stay juicy in the air fryer and absorb marinade better than breast meat.
  • 2 stalks fresh lemongrass finely minced – The star ingredient, providing citrusy fragrance. Use fresh lemongrass instead of paste for better flavor.
  • 4 garlic cloves minced – Adds deep savory flavor. Fresh garlic works much better than jarred versions.
  • 1 tablespoon fresh ginger minced – Brings warmth and brightness that complements lemongrass.
  • 2 tablespoons fish sauce – Essential for authentic Vietnamese taste. Choose good-quality fish sauce for balanced saltiness.
  • 1½ tablespoons soy sauce – Adds savory depth and enhances umami flavor.
  • 1 tablespoon brown sugar or honey – Balances salty and tangy flavors while helping caramelization.
  • 1 tablespoon vegetable oil – Helps chicken crisp in the air fryer and prevents sticking.
  • 1 tablespoon lime juice – Adds acidity that tenderizes chicken and brightens flavor.
  • 1 teaspoon ground black pepper – Gives gentle heat and seasoning.
  • ½ teaspoon chili flakes or chili paste optional – Adds spice for those who enjoy heat.
  • 2 teaspoons cornstarch – Helps create a slightly crisp coating in the air fryer.
  • Optional chopped green onions or cilantro – For garnish and fresh finishing flavor.

Method
 

  1. Combine minced lemongrass, garlic, ginger, fish sauce, soy sauce, sugar, lime juice, oil, pepper, and cornstarch. Mix thoroughly so flavors distribute evenly. The marinade should smell fragrant and balanced.
  2. Add chicken thighs to marinade and coat thoroughly. Cover and refrigerate at least 30 minutes, or overnight for deeper flavor. Longer marination results in juicier, tastier chicken.
  3. Preheat air fryer to 380°F (193°C) for even cooking. Lightly oil basket if needed to prevent sticking. Proper preheating ensures crisp exterior.
  4. Arrange chicken in a single layer without overcrowding. Cook 12–15 minutes, flipping halfway for even browning. Chicken should be caramelized outside and juicy inside.
  5. Let chicken rest for a few minutes after cooking. This keeps juices inside the meat. Resting improves texture and flavor.
  6. Slice chicken and garnish with herbs or green onions. Serve immediately while hot and fragrant. Fresh lime wedges enhance flavor.

Notes

  • I always marinate overnight when possible for deeper flavor.
  • I slightly pound thicker chicken pieces so they cook evenly.
  • I avoid overcrowding the air fryer basket for better crisping.
  • I sometimes brush a little extra marinade halfway for stronger flavor.
  • I serve with extra lime juice for freshness.