Vietnamese Chicken with Ginger-Vinegar and Lemongrass (Thit Ga Xao Dam Gung Sa)

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 1 vote
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Course: Brunch, Lunch, Main Course
Cuisine: Southeast Asian, Vietnam
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Author: My Hungry Traveler


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


  • 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
  • tbsp Vegetable oil
  • 4 cloves Garlic, chopped
  • 1 Onion, cut lengthwise into 8 wedges
  • 2 Scallions, green part only cut into 4 pieces each


  • 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.

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