Pan-Fried Chicken with Lemongrass, Garlic, and Chili Paste

Gà Xào Xả Tỏi Ỏ́t

Preparation info

  • Serves


    • Difficulty


Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

Here’s another recipe where the chicken is cooked in the marinade and then the cooking juices are drizzled over steamed rice to eat with the chicken. The difference between this dish and ga chien is the use of lemongrass, which adds zing and fragrance to the chicken. If you have only 4 hours to marinate the chicken, add another 2 tablespoons of fish sauce, but you’ll appreciate the dish more if you marinate it overnight. If you prefer more of a kick to the flavors, add extra chili paste, about ½ teaspoon.