• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
CASA Veneracion

CASA Veneracion

Connie Veneracion's Modern Filipino Cooking

  • Devour Asia
  • Aging Like Wine
  • Renaissance Mom
  • Search

  • Breakfast
  • Lunch / Dinner
    • Main Courses
    • Side Dishes
    • Soups
  • Noodles
  • Snacks
  • Drinks
  • Sweets
  • Christmas
  • Slow Cooker Recipes
  • About Us
  • Privacy
  • Devour Asia
  • Renaissance Mom
  • Breakfast
  • Lunch / Dinner
    • Main Courses
    • Side Dishes
    • Soups
  • Noodles
  • Snacks
  • Drinks
  • Sweets
  • Christmas
You are here: Home / Chicken, Duck & Turkey / Lemongrass Chili Chicken With Coconut Juice

Lemongrass Chili Chicken With Coconut Juice

There’s more than one way to cook Vietnamese lemongrass chili chicken. I have one version in the archive and this one, cooked by my husband, Speedy, has sweet fresh coconut juice. Not sweetened coconut juice but the naturally sweet juice of young coconut.

Lemongrass Chili Chicken With Coconut Juice | casaveneracion.com

Inspired by a recipe from Luke Nguyen (whom Speedy and I both admire tremendously), the key to making a tasty lemongrass chicken with coconut juice is to marinate the chicken thigh fillets overnight to give them time lots of time to soak up the aromas and flavors in the marinade.

The level of heat can be adjusted by using less chilies or by opting for a milder variety. Bird’s eye chili is the most common in Southeast Asia but you can use whatever is locally grown in your area. Chilies are added both to the marinade and sauce so remember to taste, taste and taste to make sure that the heat in both the marinade and sauce is just right.

Lemongrass Chili Chicken With Coconut Juice

Lemongrass Chili Chicken With Coconut Juice
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 to 3
Author: Connie Veneracion

Ingredients

  • 300 grams chicken thigh fillets

For the marinade:

  • 1 tablespoon lemongrass minced
  • 1 teaspoon garlic minced
  • 1/2 teaspoon bird's eye chilies finely chopped
  • 2 tablespoons fish sauce
  • 1/2 teaspoon sugar

For the sauce:

  • 2 tablespoons cooking oil
  • 2 tablespoons lemongrass minced
  • 1 tablespoon garlic minced
  • 1/2 teaspoon bird's eye chilies finely chopped
  • 2 shallots or 1 onion chopped
  • 1/2 cup coconut juice
  • 3 to 4 stalks scallions cut into one-inch lengths

Instructions

  • Pat the chicken thigh fillets dry with paper towels. Cut into bite-size pieces.
  • Make the marinade by mixing all the ingredients together in a bowl. Add the chicken pieces, mix well and make sure to work that marinade into the meat. Cover the bowl and keep in the fridge overnight.
  • Heat the cooking oil in a wok or frying pan. Saute the lemongrass, garlic, chilies and shallots until aromatic and lightly browned.
  • Add the chicken with all the marinade and cook over high heat on both sides until the edges start to turn light brown.
  • Pour in the coconut water. Cover the pan. Cook over medium heat for five minutes.
  • Add the scallions and cook for another minute until the sauce is thick and reduced. Taste and add more fish sauce, if needed.
  • Serve the lemongrass chili chicken with coconut juice at once. It goes well with rice.

Cook's Notes

Use only the lower portion of the lemongrass stalks and remember to remove and discard the outer layers.
For an illustration, see the post about lemongrass.
Do you like seriously Asian food?Check out Devour.Asia!

If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.

More Modern Filipino Recipes to Try!
Filipino Beef Pares

Beef Pares

Skinless chicken longganisa with rice, tomatoes and achara

Skinless Chicken Longganisa

Fish Head Soup With Coconut Cream (Ginataang Ulo ng Isda)

Fish Head Soup With Coconut Cream (Ginataang Ulo ng Isda)

Ham and cheese sticks showing gooey melted cheese

Ham and Cheese Sticks

Baconsilog

Baconsilog

Chicken bistek with onion slices, scallions and fried shallots

Chicken Bistek

08/04/2016 : See more in Chicken, Duck & Turkey, Vietnamese & Vietnamese-inspired

About Connie Veneracion

Hello and welcome! I'm a retired lawyer and columnist, wife for 29 years, mom of two, and a passionate cook. What is this blog about? Recipes for dishes we have cooked at home since 2003.

Previous Post: « Japanese-style Simmered Bean Sprouts, Tofu and Kelp Japanese-style Simmered Bean Sprouts, Tofu and Kombu
Next Post: Bacon and Egg Bread Cups Bacon and Egg Bread Cups »

Sidebar

RSS Devour Asia

  • General Tso’s Tofu
  • Sweet and Spicy Spring Rolls
  • General Tso’s Chicken

RSS Renaissance Mom

  • Cheese and Pesto Bread Rolls
  • Lemon Blueberry Streusel Cake
  • Tequila Chicken
  • About
  • Privacy
  • Contact
  • Search

Everything © Connie, Speedy, Sam & Alex Veneracion. ALL RIGHTS RESERVED.