Marinated in sweet and savory flavors, this Vietnamese Lemongrass Chicken recipe is not only easy to make, but incredibly juicy and moist.
With so many ways to serve lemongrass chicken, today we’re transforming it into a crispy and super flavorful appetizer utilizing crunchy wonton wrappers and a light cucumber salad. Drizzled with wasabi mayo, you and your family are going to swoon over this crazy-delicious combination. If you’re looking for other ways to serve this Lemongrass Marinated Chicken, you can also serve it over my Vietnamese Cold Noodle Salad or stuff it inside these Super Refreshing Vietnamese Spring Rolls!
WATCH US MAKE THIS ON THE GRAM!
LEMONGRASS CHICKEN MARINADE INGREDIENTS:
CHICKEN: For this lemongrass chicken recipe, I personally prefer using dark meat. My favorite is boneless skinless chicken thighs because they’re juicier and more flavorful than white meat. While boneless skinless chicken breasts would work here as well, I would give it a try with the thighs first. Trust me, they’re PERFECT in this recipe.
LEMONGRASS PASTE: This bold and flavorful aromatic is a key ingredient here. Lemongrass has a citrusy and floral flavor with notes of lemon and ginger. It’s light and refreshing (but not overpowering), complimenting other flavors in this dish as well. Lemongrass paste can be found in tubes in the produce section at your local grocery retailer or Asian market.
GARLIC: Garlic is a must-add to almost every recipe coming out of my kitchen. It adds so much flavor with minimal effort. Don’t skip this here!
LIME JUICE: The acidity in fresh lime juice adds a refreshing citrus note that gives this recipe some zip.
FISH SAUCE: This is a salty, savory, umami flavored liquid with hints of sweetness. It doesn’t necessarily taste fishy; it’s a flavor enhancer that adds depth and complexity to the marinade.
SOY SAUCE: This adds a subtle salty flavor while not overpowering the marinade. You can substitute this with liquid aminos if you’d like.
BROWN SUGAR: While any type of sweetener will work here (white sugar, honey, agave nectar), brown sugar is my go-to.
VEGETABLE OIL: This isn’t mandatory, but I like to add a little splash to help mix all the ingredients together.
HOW TO SERVE LEMONGRASS CHICKEN:
Lemongrass chicken is totally versatile and can be enjoyed in several different ways. Today we’re focusing on transforming them into a tasty appetizer, but you can also serve it over rice or vermicelli rice noodles, inside Banh Mi Sandwiches, on a salad, on these Vietnamese Inspired Sheet Pan Nachos, or even in stir fry.
TO MAKE INTO WONTON BITES:
- WONTON WRAPPERS: I fry these in vegetable oil for a minute or so until browned and crispy. I fry about 3 or 4 at a time, working in batches, and remove them from the oil with a wire skimmer. I place them on a paper towel lined plate to drain before assembling.
- CUCUMBER SALAD: I love the freshness this adds here, as it brightens the flavor profiles and adds a good bit of color. This can be made up to 24-hours in advance. Recipe and directions are in the recipe card below.
- WASABI MAYO: Wasabi, also known as Japanese horseradish, adds a slight bite and savory spiciness to round out this dish. The mayo mixture can be made in advance or when you’re prepping to make these… it seriously takes less than 5 minutes to whip up. I buy prepared wasabi in a tube, which can be found in your grocer’s Asian aisle.
Once everything is prepped, I like to layer the wonton bites in the following order: Crispy wonton, lemongrass chicken, cucumber salad, and finish with a drizzle of wasabi mayo. Optionally, you can garnish the top with additional sesame seeds and Gochujaru chili flakes.
OTHER FREQUENTLY ASKED QUESTIONS:
CAN YOU PREP THE LEMONGRASS CHICKEN IN ADVANCE AND FREEZE IT? Yes! I prep everything for the marinade and place it in a freezer bag. Then add the raw chicken and stick the bag straight into the freezer. When you’re ready to enjoy, simply place the frozen chicken + marinade in the fridge to thaw overnight. Then follow the cooking directions below!
WHAT’S THE BEST WAY TO COOK THE CHICKEN? Grilling or pan-frying are my preferred methods. If you’re grilling it, go ahead and grill over medium heat. This will take a little longer than higher heat, but the marinade won’t burn onto the chicken before the center is fully cooked. I’d say it takes about 12 – 15 minutes. When pan frying, I also cook over medium heat to ensure the exterior doesn’t burn before the center is done. Either method, always test to make sure the thickest part of the chicken is a minimum of 165F.
CAN THE CRISPY WONTON WRAPPERS BE MADE IN ADVANCE? You ‘betcha! Simply fry them as directed and then let the cool to room temperature while draining on a paper towel lined plate. Then simply store them in a large ziplock bag on the countertop. Do not refrigerate them, as they’ll become soggy. They can be stored at room temperature for up to a week. Just make sure they are sealed in the ziplock bag.
MORE RECIPES YOU’LL LOVE:
East Meets West Chinese Chicken Salad
Thai Chicken Meatballs with Turmeric and Herbs
Crispy Cornflake Chicken Sandwiches with Maple-Miso Sauce
Mongolian Beef Spring Roll In A Bowl
Mind-Blowing Gochujang Chicken Thighs
Satay Peanut Butter Chicken Skewers
Grilled Sesame Ginger Chicken with Scallions
Easy and Delicious Coconut Rice
Bite-Sized Korean Beef Cream Cheese Wontons
Thai Red Curry Chicken with Stir Fry Noodles
Refreshing Creamy Peanut Butter Cucumber Salad
VIEW ALL RECIPES BY CLICKING HERE!
Vietnamese Lemongrass Chicken Wonton Bites
Ingredients
FOR THE LEMONGRASS CHICKEN:
- 1.5 lb. Boneless Skinless Chicken Thighs
- 1 tbsp. Lemongrass Paste
- 3 Garlic Cloves, minced
- Juice of 1/2 Lime, about 2 tablespoons
- 1.5 tbsp. Fish Sauce
- 1 tbsp. Soy Sauce
- 2 tbsp. Brown Sugar
- 1 tbsp. Vegetable Oil
SIMPLE CUCUMBER SALAD:
- 1 English Cucumber, sliced thin
- 1/2 tsp. Salt
- 1/2 tsp. Sugar
- 2 tsp. Soy Sauce
- 2 tbsp. Rice Vinegar
- 2 tsp. White Sesame Seeds
- 1/2 tbsp. Gochujaru Chili Flakes
WASABI MAYO:
- 2 - 3 tsp. Prepared Wasabi, depending on heat preference
- 1/2 cup Mayonnaise
- 1 tsp. Lemon Juice
- 1/8 tsp. Ground Ginger
- 1/2 tsp. Soy Sauce
TO ASSEMBLE:
- 25 Wonton Wrappers
- Vegetable Oil, as needed for frying
Instructions
- Mix all the ingredients for the lemongrass chicken section together in a large ziplock bag or bowl. Set in the refrigerator to marinate for at least 1 hour.
- Meanwhile, whisk together all the ingredients for the wasabi mayo and set aside in the refrigerator in a sealed container.
- Add all ingredients for the cucumber salad to a large mixing bowl. Mix together until well combined. Set aside in the refrigerator until you’re ready to use.
- Pour enough oil into a large pot to fry the wonton wrappers. Heat the oil to 350F. Add the wonton wrappers, 3 or 4 at a time, for 1 - 2 minutes or until slightly golden. Remove with a wire skimmer or slotted spoon and set on paper towels to drain.
- Once the chicken is marinated, remove the thighs from the marinade and either sear them in a large skillet or grill on a medium-heat grill. Make sure to check internal temperature has reached 165F before removing from heat. Slice the chicken into bite-sized pieces.
- To assemble the wonton bites simply place desired amount of chicken on each wonton, then 4 - 5 slices of the cucumber salad on each, then a drizzle of the wasabi mayo to finish. Enjoy immediately.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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