Food for thought Friday – Lemongrass chili chicken

What do you get when you combine a chef and a Street food tour – #Vietnamfoodsafaris Danang. A must-do when you visit this growing vibrant city.

In addition, you get a fantastic recipe for chicken:

Gà xào sả ớt – Lemongrass chili chicken


500 g chicken cut into bite-sized pieces

2 tbsp minced lemongrass

2 tbsp minced garlic

3 tbsp fish sauce

1½ tbsp sugar

1-2 tsp red chili diced

½ tsp salt (optional)

1 onion cut into wedges

1 tbsp vegetable oil

chili flakes or corriander to garnish


In a large mixing bowl, mix together 1 tbsp minced lemongrass, 1 tbsp minced garlic, the fish sauce, sugar, red chili, and salt. Add chicken and mix well. Let marinate for at least 1 hour or overnight in the fridge.

In a large wok/pan on high heat, add 1 tbsp vegetable oil and fry 1 tbsp minced lemongrass and 1 tbsp minced garlic till fragrant. Then add in the marinated chicken and stir well until the chicken is no longer pink.

Cover the lid and cook under medium heat for 5-10 minutes.

Open the lid and stir for another 2-3 minutes.

Add onion wedges and stir for 1-2 more minutes until the onion turns quite translucent. Transfer to a serving plate, garnish with more chili flakes or coriander. Served with hot steamed rice(or with beer as drinking snack)