Pan-Fried Lemongrass Chicken


  • 5 pieces of chicken thighs, boneless
  • 2 stalks lemongrass, finely chopped (approximately 1 cup)
  • 5 cloves of garlic
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 tablespoon vegetable oil
  • chopped cilantro (optional, for garnish)


  1. In a ziploc bag, combine chicken, chopped lemongrass, garlic, soy sauce, sesame oil, sugar and pepper. [Note: To make things easy, I chopped up the lemongrass in a food processor.] Add cayenne pepper if you want this to be spicy. Seal and shake ziploc bag to evenly disperse marinade with the chicken. Place in refrigerator for at least 1 hour, but preferably for 2 hours.
  2. Heat vegetable oil over medium heat. Place chicken on the pan and cook for 7 minutes per side, or until each side is nicely browned and the internal temperature of the thighs is 165˚F (75˚C).
  3. Slice into strips and serve over a bowl of steamed white rice sprinkled with sesame seeds. Garnish with chopped cilantro.

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