Gà Xào Sả Ớt is a quick and easy Spicy Lemongrass Chicken that’s perfect for midweek dinners! It’s an incredible emergency meal – simply marinate then stir fry – and you’ll be blown away by the exceptional flavor. The best part is it pairs well with just about anything.
For a vegetarian version, try Mum’s Easy Lemongrass Tofu!
Effortless without compromising on flavor
This Gà Xào Sả Ớt recipe is the Spicy Lemongrass Chicken recipe that everyone needs in their back pocket. If you want something super quick and outright sensational, you’ve found it right here!
The loaded aromatics and simplicity of this recipe is similar to Grandma’s Steamed Lemongrass Pork With Shrimp Paste, expect the meat’s seared on the wok for extra flavor.
There’s nothing more satisfying than throwing marinated meat on the wok, hearing it sizzle and KNOWING that the end result will be a plate of gorgeously golden wings smothered in a spicy lemongrass coating.
And if you leave it on the heat for just a tad longer, you’ll be rewarded with beautifully charred bits that taste like pure flavor bombs. And they’re UNBELIEVABLE with rice.
That’s not even the end of it! Take a bite into the wings to experience turmeric absorbed deeply into the juiciest, most tender chicken you can dream of.
Have it in a noodle salad, with rice or just on its own drizzled with a spicy homemade sauce and it’ll taste phenomenal!
Why this recipe works
- Marinating the meat in all the spices and aromatics ensures the seasoning penetrates deeply into the meat.
- Blitzing lemongrass at home means the dish is coated in the freshest flavor.
- Using turmeric powder gives the dish a beautiful golden color and fragrant aroma.
What you’ll need
About the meat
We used wings for this recipe, but you can substitute it for any other cut or any other protein including beef, pork or tofu.
How to make this recipe
Cut the lemongrass into 1cm (0.4″) segments and use a food processor to blitz everything until fine. Alternatively, use a knife to finely chop them.
Set aside 1/2 US cup of lemongrass, then marinate the wings in the turmeric powder, salt, sugar, chicken bouillon powder, fish sauce, garlic, red shallots and the remaining lemongrass for a minimum of 20 minutes.
Add the oil to a heated wok on medium heat and brown the chili and remaining lemongrass for 30 seconds or until fragrant.
Turn the heat up to high and pour the marinated wings in to fry for 15 minutes or until cooked. Lower the heat to low-medium and let it simmer with the lid partially on for another 15 minutes or until tender.
Tip: Stir the contents every 5 minutes so all the sides are evenly cooked.
Serve immediately as is with a bowl of hot rice or noodles!
FAQs
If you find there is too much lemongrass for your liking, you can leave it out of the stir fry. Otherwise, brown it along with the meat for extra flavor!
Absolutely! The aromatic is naturally fibrous, so the only way to miminise that is to finely chop it using a knife.
Put it in a fridge-safe container and it will keep well for up to 3 days in the fridge. To reheat, simply put it in the microwave using a microwave-safe container or dish with a lid on or pan fry it on the stove top until hot.
Tips for the best results
- Marinate the chicken overnight. This is a tried-and-true technique for the seasoning to seep right through to the meat.
- Use fresh aromatics. Frozen lemongrass is fairly easy to come by if you shop at Asian groceries, but nothing beats freshly chopped aromatics!
- Opt for fattier cuts. Cooking Spicy Lemongrass Chicken with fattier pieces means the heat will render the fat into juices, which keeps your chicken moist and flavorful.
Easy meals to serve this dish with!
- Begin your meal with a make-ahead Chao Tom (Sugar Cane Shrimp) that can be kept in the freezer until ready to fry.
- Pair everything with some moist and simple Chả Trứng Hấp (Vietnamese Steamed Egg Meatloaf) that can be easily made in one dish then steamed.
- Balance everything out with a quick and incredibly fresh Vietnamese Beef Salad drizzled in a Nước Mắm (Vietnamese Dipping Sauce).
- Bring the dishes together with a healthy and light Canh Khổ Qua (Stuffed Bittermelon Soup).
- Finish it off with a refreshing Kem Chuối (Vietnamese Banana and Coconut Ice Cream)!
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Gà Xào Sả Ớt (Spicy Lemongrass Chicken)
Equipment
- Food processor
Ingredients
- 1 kg / 2.2 lb chicken wings (or any cut/protein of your choice)
- 1 tsp tumeric power
- 6 stalks lemongrass (or as many as you prefer)
- 1 tbsp salt (or to taste)
- 3/4 tbsp sugar (or to taste)
- 1 tbsp fish sauce
- 1 tbsp chicken bouillon powder
- 3 cloves garlic (finely chopped)
- 1 red shallot (finely chopped)
- 1/2 US cup oil
- 3 chilis (optional)
Instructions
- Cut the lemongrass into 1cm (0.4") segments and use a food processor to blitz everything until fine. Alternatively, use a knife to finely chop them.
- Set aside 1/2 US cup of lemongrass, then marinate the wings in the turmeric powder, salt, sugar, chicken bouillon powder, fish sauce, garlic, red shallots and the remaining lemongrass for a minimum of 20 minutes.
- Add the oil to a heated wok on medium heat and brown the chili and remaining lemongrass for 30 seconds or until fragrant.
- Turn the heat up to high and pour the marinated wings in to fry for 15 minutes or until cooked. Lower the heat to low-medium and let it simmer with the lid partially on for another 15 minutes or until tender.Tip: Stir the contents every 5 minutes so all the sides are evenly cooked.
- Serve immediately as is with a bowl of hot rice or noodles!
Notes
- Marinate the chicken overnight. This is a tried-and-true technique for the seasoning to seep right through to the meat.
- Use fresh aromatics. Frozen lemongrass is fairly easy to come by if you shop at Asian groceries, but nothing beats freshly chopped aromatics!
- Opt for fattier cuts. Cooking Spicy Lemongrass Chicken with fattier pieces means the heat will render the fat into juices, which keeps your chicken moist and flavorful.
- We used wings for this recipe, but you can substitute it for any other cut or any other protein including beef, pork or tofu.
Nutrition
This post was originally published on 30/7/20 and updated with new images in September 2022.
This looks wonderful. Can’t wait to give it a try!
I hope you enjoy it, Sue! 😀
Wow this chicken looks delicious, love it!
Thanks, Amy!
This looks like a great way to make chicken! I am always looking for new ways to spice up dinner! Can’t wait to try!
Wow wow wow! What a delicious chicken recipe, and I can’t believe how easy it is to put together! And yes, those pure flavor bombs are amazing.
Thanks, Patty!
This dish is so full of delicious flavor. It’s delicious and healthy and makes for great leftovers the next day too.
Thanks, Sharon! It certainly does make a great leftovers meal 😀
Delicious and easy to cook!
Thank you so much, Winnie! Glad it worked out well for you! 😀