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Air-Fryer Vietnamese Lemongrass Chicken Recipe
Ash Tyrrell

Air-Fryer Vietnamese Lemongrass Chicken Recipe

I recently made this Air-fryer Vietnamese Lemongrass Chicken recipe, and it quickly became one of my go-to dinners. The chicken comes out tender, juicy, and perfectly infused with the fragrant flavor of lemongrass. I love how easy it is to make in the air fryer, which gives a crispy, caramelized exterior without deep frying.
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Total Time 1 hour
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs – Thighs stay juicy; you can use breasts for a leaner option.
  • 3 stalks fresh lemongrass finely minced – Essential for authentic aroma; discard tough outer layers.
  • 4 cloves garlic minced – Fresh garlic adds robust flavor.
  • 1 tablespoon ginger grated – Adds warmth and depth.
  • 3 tablespoons soy sauce – Balances sweet and savory notes; low-sodium works well.
  • 2 tablespoons fish sauce – Adds authentic Vietnamese umami.
  • 2 tablespoons honey or brown sugar – Caramelizes in the air fryer for a golden finish.
  • 1 tablespoon vegetable oil – Helps coat chicken evenly and prevents sticking.
  • ½ teaspoon black pepper – Freshly cracked for the best flavor.
  • 1 teaspoon sesame oil – Adds a nutty fragrant finish.
  • Optional garnish: sliced green onions cilantro, or sesame seeds – Brightens the dish visually and flavor-wise.

Method
 

  1. Combine minced lemongrass, garlic, ginger, soy sauce, fish sauce, honey, oil, black pepper, and sesame oil in a bowl. Whisk until fully combined. The mixture should be fragrant and slightly sticky, ready to coat the chicken evenly.
  2. Add chicken thighs to the marinade and mix thoroughly. Cover and let it marinate for at least 30 minutes, preferably up to 2 hours, to allow the flavors to penetrate. The longer it marinates, the more tender and flavorful the chicken becomes.
  3. Preheat the air fryer to 380°F (193°C) for 3–5 minutes. Place the chicken in a single layer in the basket, ensuring they aren’t overcrowded. This allows for even cooking and maximum caramelization.
  4. Cook chicken for 15–20 minutes, flipping halfway through for even browning. The exterior should be golden and slightly crisp, while the interior remains juicy. Adjust time slightly depending on your air fryer model.
  5. Transfer chicken to a serving platter. Garnish with sliced green onions, cilantro, or sesame seeds for a fresh, colorful finish. Serve with rice, noodles, or a side of vegetables for a complete meal.

Notes

  • I always finely mince lemongrass to release maximum aroma.
  • I let the chicken rest at room temperature for 10 minutes before air frying for even cooking.
  • I brush a little extra honey-sesame mixture during cooking for caramelized glaze.
  • I avoid overcrowding the basket to ensure crisp edges.
  • I garnish right before serving to keep herbs fresh and vibrant.