I’m always amazed by just how many ways we can cook chicken in Vietnamese cuisine. There’s already a long list of chicken dishes on my blog, and it just keeps growing! Luckily, chicken is the favourite meat in our house, so it’s great to have endless options to prepare it. Today, we had Vietnamese Braised Lemongrass and Chilli Chicken – Gà Kho Sả Ớt.
This dish is packed with flavour, with the fragrant highlights of lemongrass and chilli, slow-braised to perfection in coconut water, which adds a natural sweetness.
It’s best enjoyed with steamy rice or crusty bread to soak up that delicious sauce. To round out the meal, I steamed some mixed vegetables on the side, making it a comforting and satisfying dinner for everyone – including my little daughter.
Now, you might be wondering: isn’t too spicy for a child? The trick is, for a kid-friendly version, I swap out the hot red chilli for pointy red pepper and paprika powder. This way, I keep the wonderful flavour without making it too fiery. let me show you how to make both versions so you can tailor this dish to your family’s taste.
What you need to cook Braised Lemongrass and Chilli Chicken
The chicken
For this recipe, I used chicken drumsticks because that’s what I had in the fridge, but you can also use chicken thighs or chicken legs. I always recommend using bone-in cuts, as they add extra richness to the dish. If you’re using larger cuts, make sure to chop them into suitable sizes for even cooking.
The key seasonings
To build that deep, rich flavour, you’ll need:
- Ground black pepper
- Turmeric powder (adds colour and warmth)
- Paprika powder (optional, for a mild smoky heat)
- Light brown sugar
- Fish sauce
- Caramel sauce – I recommend making your own, check out this recipe for how to do it!
Aromatic ingredients
These are the heart of the dish:
- Finely chopped lemongrass, ginger, shallots and garlic
- I like to use meat tenderiser to smash them first, then finely chop them with a knife for the best texture.
The spice factor
For the traditional spicy version, you’ll need finely chopped fresh chilli. But if you’re making it for kids, simply replace the chilli with pointy red pepper for a milder flavour, and add a little paprika powder for just a hint of warmth.
The secret ingredient – coconut water
I love using coconut water in this dish, it adds a subtle sweetness and depth of flavour. But you don’t have any on hand, water still works just fine too.
How to cook Braised Lemongrass and Chilli Chicken
It’s actually much easier to make than you might think!
Marinate the chicken
In a bowl, mix one-third of the minced garlic, shallots, lemongrass and ginger with the chicken. Add ground black pepper, turmeric powder, paprika powder, sugar and fish sauce.
Give it a good mix. I like using my hands (with food-safe gloves) to make sure the chicken is evenly coated. Let it sit for 15 minutes to soak up all the flavours.
Stir-fry the aromatics
Once the chicken is ready to cook, heat a tablespoon of olive oil in a pan over medium-high heat. Add the remaining lemongrass, garlic, shallots and ginger and stir-fry until golden and fragrant.
Sear the chicken
Add the marinated chicken to the pan and cook on high heat for 5-7 minutes, stirring occasionally to seal in the juices.
Braise to perfection
Once the chicken is nicely browned, pour in the caramel sauce and cook for another 2 minutes. Then, add the coconut water, lower the heat to medium and let it simmer for 20 minutes. Stir occasionally to make sure everything is cooking evenly.
You’ll notice the sauce reducing and thickening, coating the chicken beautifully.
Time to serve!
The chicken comes out tender, juicy and packed with flavour. The lemongrass, ginger and chilli shine through, creating the perfect balance of heat and fragrance. And that gorgeous deep yellow colour? Stunning!
Serve it with steamed rice or crusty bread and don’t forget to spoon some of that rich, glossy sauce over your rice – it’s absolutely irresistible!
Let me know if you give this recipe a try. Would you go for the spicy version of the kid-friendly one? Either way, it’s a guaranteed hit at the dinner table!
Braised Lemongrass and Chilli Chicken – Gà Kho Sả Ớt
Description
Braised Lemongrass and Chilli Chicken (Gà Kho Sả Ớt) is a classic Vietnamese dish, featuring tender chicken slow-braised in a fragrant blend of lemongrass, chilli and coconut water. Rich, savoury and slightly sweet, it's perfect with steamed rice or crusty bread.
Ingredients
For the Chicken
Aromatics
For Heat
For cooking
Instructions
-
Marinate the chicken
- In a bowl, mix one-third of the lemongrass, ginger, shallots and garlic with the chicken.
- Add black pepper, turmeric powder, paprika powder, sugar and fish sauce.
- Massage the seasoning into the chicken and let it rest for 15 minutes.
-
Sauté the Aromatics
- Heat 1 tablespoon olive oil in a pan over high heat.
- Add the remaining lemongrass, garlic, shallots and ginger.
- Stir-fry until golden and fragrant.
-
Sear the Chicken
- Add the marinated chicken to the pan.
- Cook on high heat for 5-7 minutes, stirring occasionally, until browned.
-
Braised to Perfection
- Pour in the caramel sauce and cook for 2 minutes.
- Add coconut water, lower the heat to medium and simmer for 20 minutes.
- Stir occasionally until the sauce reduces and thickens.
-
Serve and Enjoy
- Serve hot with steamed rice or crusty bread.
- Spoon extra sauce over your rice for maximum flavour!
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 449.8kcal
- % Daily Value *
- Total Fat 21.56g34%
- Saturated Fat 5.47g28%
- Trans Fat 0.09g
- Cholesterol 184mg62%
- Sodium 1315.37mg55%
- Potassium 953.58mg28%
- Total Carbohydrate 24.42g9%
- Dietary Fiber 2.85g12%
- Sugars 14.41g
- Protein 39.25g79%
- Vitamin A 83.9 IU
- Vitamin C 48.93 mg
- Calcium 74.02 mg
- Iron 3.8 mg
- Vitamin D 0.2 IU
- Vitamin E 1.4 IU
- Vitamin K 10.18 mcg
- Thiamin 0.24 mg
- Riboflavin 0.49 mg
- Niacin 10.68 mg
- Vitamin B6 1.04 mg
- Folate 48.52 mcg
- Vitamin B12 1.14 mcg
- Phosphorus 394.59 mg
- Magnesium 98.47 mg
- Zinc 4.38 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For a spicy version, use fresh red chilli.
- For a milder version, replace chilli with pointy red pepper and use paprika powder.
- Coconut water enhances the flavour but can be substituted with plain water.
