Honey Lemongrass Chicken
This Honey Lemongrass Chicken recipe features chicken marinated in lemongrass then caramelized in a honey glaze. (Recipe Credit: Marc Matsumoto of the Fresh Tastes)
- 1 stalk lemongrass
- .25 ounces (7 grams, 1 large clove) garlic
- 1 tablespoon fish sauce
- 1/4 teaspoon salt
- 15 ounces (420 grams, 3-4 thighs) chicken thighs, skin-on boneless
- 2 tablespoons honey
- 1 tablespoon shaoxing wine
- 1 teaspoon vegetable oil
- cilantro for garnish
- Grate the white part of the lemongrass as well as the garlic into a bowl using a microplane, or finely mince using a sharp knife. Add the fish sauce and salt and stir to combine.
- Add the chicken thighs to the marinade and mix to coat evenly. Let this marinate for at least 30 minutes.
- In a separate bowl, mix the honey and shaoxing together until combined and set aside.
- Heat a pan over medium heat and then add the vegetable oil. Add the chicken thighs, skin-side down and fry until golden brown. Pressing down on the chicken with tongs will help the chicken brown evenly.
- When the chicken is browned on one side, flip it over and brown the second side.
- When the second side is browned, use tongs and paper towels to soak up as much oil as possible.
- Add the honey and wine mixture to the pan and immediately cover with a tight-fitting lid. Steam the chicken until cooked through (3-4 minutes).
- Remove the lid, and turn up the heat to reduce the honey to a thick glaze, flipping the chicken repeatedly to coat evenly. Be careful not to burn the glaze.
- Garnish the chicken with cilantro and serve with jasmine rice.