The mouth watering and aromatic flavors of this dish are eye-opening. Vinegar is flavored by ginger, chicken thighs are gently flavored by lemongrass, and everything is braised in an onion, scallion, and garlic sauce. Served over white rice, this dish is a treat.

Vietnamese Pan Fried Chicken with Vinegar and Lemon Grass

The ginger-infused vinegar makes this dish special and unique. This takes very little effort and little time to make. Serving this dish over white rice is a must to soak up the ginger flavored sauce.

5 from 2 votes

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Course: Brunch, Lunch, Main Course

Cuisine: Southeast Asian, Vietnam

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Author: My Hungry Traveler

Equipment

High-sided large skillet with lid
Mini blender (optional)

Ingredients

1 lb Boneless chicken thighs, cut into bite-size pieces
1 stalk Lemongrass, top 5-inches of white part only, outer leaves removed, sliced paper thin
3 tbsp Ginger root, peeled and shredded
3 tbsp Rice or white vinegar
3 tbsp Asian fish sauce
½ tsp Black pepper
1 tsp Cornstarch mixed in 6 tbsp water
1 tsp Sugar
1½ tbsp Vegetable oil
4 cloves Garlic, chopped
1 Onion, cut lengthwise into 8 wedges
2 Scallions, green part only cut into 4 pieces each

US Customary – Metric

Instructions

Prepare – Cover the shredded ginger in 3 tbsp vinegar. In a bowl, mix together chicken with 2 tbsp fish sauce and black pepper. Add lemongrass and mix thoroughly. Let both sit 5 or more minutes to meld flavors. Mix cornstarch with water to make a "sludge." Add remaining fish sauce and sugar.
Cook Dish – Heat oil and fry the garlic briefly over medium-high heat. Stir in onion wedges and then add the chicken and scallion. Fry for 5 minutes, stirring. Reduce heat to medium, cover, and cook another 5 minutes. Uncover and stir in the cornstarch and ginger mixtures. Cover and cook 5 minutes more. Serve over white rice.