📝 About This Recipe
A cornerstone of Vietnamese home cooking, Gà Xào Sả Ớt is a masterclass in balancing the aromatic brightness of fresh lemongrass with the punchy heat of bird's eye chilies. This dish originates from the rustic kitchens of Vietnam, where the chicken is caramelized in a savory-sweet glaze of fish sauce and turmeric. The result is a vibrant, golden-hued stir-fry that is deeply comforting, incredibly fragrant, and captures the true essence of 'Xào' cooking techniques.
🥗 Ingredients
Main Ingredients
- 1.5 pounds Chicken Thighs (boneless, skin-on or skinless, cut into 1-inch bite-sized pieces)
- 3-4 stalks Fresh Lemongrass (tender white parts only, very finely minced)
- 2-4 pieces Bird's Eye Chilies (finely chopped; adjust to your spice preference)
- 4 cloves Garlic (minced)
- 2 medium Shallots (finely diced)
The Marinade
- 2 tablespoons Fish Sauce (Nước Mắm) (high quality, such as Red Boat or Three Crabs)
- 1 tablespoon Sugar (granulated or coconut sugar)
- 1/2 teaspoon Turmeric Powder (for a beautiful golden color)
- 1 tablespoon Oyster Sauce (adds depth and gloss)
- 1/2 teaspoon Black Pepper (freshly cracked)
Stir-Fry Essentials
- 3 tablespoons Neutral Cooking Oil (canola, grapeseed, or vegetable oil)
- 1/4 cup Coconut Water or Water (to create a light sauce)
- 2 stalks Green Onions (cut into 1-inch batons)
- 1/4 cup Fresh Cilantro (for garnish)
👨🍳 Instructions
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1
Prepare the chicken by cutting it into uniform 1-inch pieces. If using skin-on thighs, keep the skin for extra flavor and texture.
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2
In a large mixing bowl, combine the chicken with the fish sauce, sugar, turmeric powder, oyster sauce, and black pepper. Toss well to coat every piece.
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3
Add half of the minced lemongrass and half of the minced garlic to the chicken marinade. Let it sit for at least 20 minutes (or up to 1 hour in the fridge) to allow the aromatics to penetrate the meat.
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4
While the chicken marinates, prepare your aromatics. Ensure the remaining lemongrass is minced very finely—it should have a sandy texture to avoid woodiness.
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5
Heat a large wok or heavy-bottomed skillet over medium-high heat. Add 2 tablespoons of oil and swirl to coat the surface.
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6
Add the remaining lemongrass, shallots, garlic, and chilies to the wok. Stir-fry for 1-2 minutes until they become fragrant and start to turn a light golden brown. Do not let them burn.
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7
Increase the heat to high. Add the marinated chicken to the wok in a single layer if possible. Let it sear undisturbed for 2 minutes to develop a nice brown crust.
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8
Begin stir-frying the chicken, tossing frequently for another 3-4 minutes until the meat is mostly opaque on the outside.
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9
Pour in the coconut water (or plain water). This will deglaze the pan and help cook the chicken through while creating a silky, concentrated sauce.
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10
Reduce the heat to medium and simmer for 5-6 minutes, or until the liquid has reduced by half and the sauce clings to the chicken like a glaze.
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11
Toss in the green onion batons and stir for 30 seconds until they just soften.
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12
Taste the sauce. If you prefer it saltier, add a splash more fish sauce; if you want more heat, add another chopped chili.
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13
Transfer the chicken to a serving platter and garnish generously with fresh cilantro and an extra sprinkle of cracked black pepper.
💡 Chef's Tips
Use the bottom 3-4 inches of the lemongrass stalks; the upper green parts are too tough for stir-frying but can be saved for stocks. For the most authentic flavor, use chicken thighs rather than breasts, as they stay juicy and stand up better to the high heat. If you find the lemongrass too fibrous, you can pulse it in a mini food processor until it reaches a fine, crumb-like consistency. To control the heat, remove the seeds from the bird's eye chilies before chopping. Don't crowd the pan; if your wok is small, cook the chicken in two batches to ensure it sears rather than steams.
🍽️ Serving Suggestions
Serve immediately with a large bowl of steaming jasmine rice to soak up the savory sauce. Accompany with a side of sliced cucumbers and tomatoes to provide a cool, refreshing contrast to the spice. A simple Vietnamese clear soup (Canh) with leafy greens makes for a complete traditional meal. Pair with a crisp, cold lager or an iced Jasmine tea to cleanse the palate between bites.