Lemongrass chicken is a dish of Southeast Asian origin, in which various cuts of chicken serve as the main protein, and lemongrass is the primary (but not the sole) source of flavor. Lemongrass affords this chicken dish a citrusy flavor that’s usually balanced with the sweetness of oyster sauce, and the the subtle charred aromas derived from frying or grilling the dish.
Whether lemongrass chicken is grilled or fried largely depends on the recipe’s origin: Thai and Cambodian chefs tend to fry the dish, while their Vietnamese counterparts generally grill lemongrass chicken.
Our lemongrass chicken recipe is based on the Cambodian variation of the dish, which is known as char kreung in Cambodia. Char kreung is a popular stir-fry and a simpler version of the well-known Cambodian classic char kdav (holy basil chicken). Cambodian lemongrass chicken differs from its Thai and Vietnamese cousins in terms of the preparation method, although many of the basic ingredients remain the same for all iterations of this Southeast Asian stirfry.
Ingredients
Below are the nine key ingredients in our chicken lemongrass stir-fry recipe.
- Chicken: We’ve used a full chicken in our recipe, which is the way lemongrass chicken is cooked in Cambodia. But if you’re not a fan of the bony bits, go ahead and use chicken breasts instead.
- Lemongrass: Lemongrass provides the quintessential aroma in this dish. We typically use 5 stalks for one whole chicken, which may seem like a lot, but we find this quantity infuses the dish with just enough lemongrass flavor.
- Chili: How much chilies you add depends on where you stand on heat. We use about 5 chilies for a whole chicken, and the spice level is mild to moderate.
- Garlic: 5 garlic cloves add enough of a pungent aroma to balance the citrusy lemongrass flavor. Adjust the amount according to how much meat you’re using.
- Sugar: A single teaspoon of sugar is enough to give the dish a caramelly taste.
- MSG: MSG gives this lemongrass chicken dish its umami tones, and we find that half a teaspoon does the job for one whole chicken. However, you can skip this ingredient if you wish without really compromising the fundamental flavor profile of the lemongrass chicken.
- Fish sauce: We use fish sauce instead of salt in our char kreung recipe. Fish sauce is a fundamental seasoning in Cambodian food, and its pungence is an important element in the complex aromas of this dish. However, you can substitute for salt or soy sauce if you find that the smell of fish sauce is a deal-breaker (just note that you won’t have the authentic Southeast Asian chicken lemongrass stirfry without fish sauce).
- Oyster sauce: Just two teaspoons of oyster sauce add a notable punch of both sweetness and umami to this variation of chicken lemongrass.
- Cooking oil: We’ve used 5 tablespoons of cooking oil, which may seem like a lot. However, you really need all of this oil to distribute heat evenly and prevent sticking when frying this much meat along with sliced lemongrass.
- Water: Adding a bit of water as you fry helps the stir-fry retain a bit more moisture.
Preparation steps
Here are the 11 preparation steps for preparing and stir-frying lemongrass chicken.
- Cut lemongrass into thin slices.
Cut lemongrass - Slice chili peppers into small bits.
Slice chilies - Crush the garlic cloves with the flat side of the knife, then mince the garlic.
Mince garlic - Wash and cut the chicken into small bits. The bone stays in and the skin remains on in the authentic Cambodian chicken lemongrass stirfry, but you can use remove the bone and skin, or simply use boness and skinless cuts.
Cut chicken - Heat cooking oil in the wok.
Heat oil in a wok - Add garlic to the wok and stir vigirously until the garil turns golden-brown (about 20 seconds).
Fry garlic - Add lemongrass and chilies to the wok, and stir with a spatula.
Fry lemongrass and chilies - Add chicken to the wok and mix well with all the other ingredients.
Fry chicken - Add water to the wok and stir.
Add water - Add fish sauce, MSG, sugar, and oyster sauce to the wok, and stir vigorously to ensure the chicken gets well-coated with the seasonings.
Add seasonings - Stir the contents of the wok continuously for 10 minutes as you fry, then remove from heat and serve.
Stir all ingredients
Stir all ingredientsWhat does lemongrass chicken taste like?
Lemongrass chicken has a combination of tastes that comprises the four fundamental flavors below.
- Citrus: The tangy flavor that’s so characteristic of lemongrass infuses the chicken during the preparation process, so every chunk of stir-fried meat oozes with the citrusy aroma.
- Sweetness: Sugar and oyster sauce add a touch of sweetness to the lemongrass chicken.
- Pungence: Garlic and fish sauce add piquance to the stir-fried chicken.
- Umami: Fish sauce and MSG give lemongrass chicken the umami flavor that’s so characteristic in Cambodian stir-fries.
- Heat: Chili peppers give heat to the dish, although the exact level of spiciness is up to you. Add more chilies to make your lemongrass chicken a real mouth-scorcher, or skip the chilies altogether if you prefer a milder taste.
Is lemongrass chicken spicy?
Lemongrass chicken is spicy if you follow the traditional Cambodian recipe we’re sharing in this article. However, (unlike Thai cuisine) Cambodian food grants a great deal of leeway when it comes to spiciness. Often, dishes are cooked a bit bland, but served with spicy dipping sauces on the side, such that each diner can adjust the heat levels according to their personal preference. Our lemongrass chicken recipe calls for 5 chili peppers for 1 whole chicken, a ratio that results in a moderately spicy dish. You can add more chilies to add heat or get rid of them altogether for a mild version of this stirfry.
What is Vietnamese lemongrass chicken?
Vietnamese lemongrass chicken (gà nướng sả) is typically a grilled dish in which chicken is marinated in a lemongrass marinade. The most essential ingredients in the Vietnamese lemongrass marinade are fish sauce, soy sauce, garlic, and sugar, although other ingredients may be present depending on the cook’s preference. The grilled chicken is generally served with steamed rice, fresh leafy greens, and a spicy dipping sauce.
What is Thai lemongrass chicken?
Thai lemongrass chicken is a dish that takes many forms in Thailand. The chicken can be stir-fried, grilled, or poached in a variety of seasonings or sauces in which lemongrass serves as the fundamental flavor-building ingredient. As with the Cambodian version of the recipe, Thai lemongrass chicken is often seasoned with fish sauce, oyster sauce, and chili peppers for heat.
Is lemongrass chicken safe during pregnancy?
Lemongrass chicken is not entirely safe during pregnancy. Lemongrass is known to cause menstrual bleeding and cramps, and so consuming lemongrass while expecting can trigger a miscarriage. Even though the low lemongrass doses used to flavor stir-fried chicken may be safe, it’s better to err on the side of caution and avoid any lemongrass dishes while pregnant.
How to use lemongrass in chicken?
You can use lemongrass in chicken soups, curries, and stir-fries — like the one in our recipe above. Lemongrass is a very potent herb that adds its distinct aroma to chicken (or any other protein) regardless of how you cook it. If you’re adding lemongrass to a chicken soup, consider also including galangal and lime tree leaf, both of which amplify and complement the lemongrass flavor. On the other hand, lemongrass chicken stir fries benefit from savory and sweet ingredients such as fish sauce and palm sugar, which balance the tangy, citrusy aroma of lemongrass.
Lemongrass Chicken Stir Fry (Char Kreung)
Equipment
- 1 Wok
Ingredients
- 1 Full chicken Fryer or broiler
- 5 stalks Lemongrass
- 5 Chili peppers Increase or reduce quantity based on heat preference
- 5 cloves Garlic
- 1 tsp Sugar
- ½ tsp MSG
- 2½ tbsp Fish sauce Use soy sauce or salt as an alternative
- 2 tsp Oyster sauce
- 5 tbsp Cooking oil
- 1 cup Water
Instructions
- Cut lemongrass into thin slices.
- Slice chili peppers into small bits.
- Crush the garlic cloves with the flat side of the knife, then mince the garlic.
- Wash and cut the chicken into small bits. The bone stays in and the skin remains on in the authentic Cambodian chicken lemongrass stirfry, but you can use remove the bone and skin, or simply use boness and skinless cuts.
- Heat cooking oil in the wok.
- Add garlic to the wok and stir vigirously until the garil turns golden-brown (about 20 seconds).
- Add lemongrass and chilies to the wok, and stir with a spatula.
- Add chicken to the wok and mix well with all the other ingredients.
- Add water to the wok and stir.
- Add fish sauce, MSG, sugar, and oyster sauce to the wok, and stir vigorously to ensure the chicken gets well-coated with the seasonings.
- Stir the contents of the wok continuously for 10 minutes as you fry, then remove from heat and serve.
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