Lemongrass Chicken Lettuce Wraps with Crisp Rice
I want to call out this is a Vietnamese inspired dish. I absolutely love Vietnamese food and our trip there a few years ago was all food all the time. The lemongrass grilled chicken paired with fresh herbs and a Nước Chấm sauce is a classic Vietnamese combo. This is my own version of a lemongrass chicken, plus I love the addition of crispy rice because I am all about the textures.
2 tbsp lemongrass paste
1 tbsp brown sugar
2 tbsp white sugar
1 tbsp soy sauce
4 tbsp fish sauce, divided
1 tbsp red wine vinegar
1 tsp sambal oelek
2 cups leftover rice
2 tbsp neutral oil
1 tbsp oil spray (regular oil works fine too)
1/4 tsp black pepper
4 limes
4 cloves garlic
1 head butter lettuce
3 carrots
Fresh cilantro + mint
2 lbs boneless skinless chicken thighs
Lemongrass Chicken Marinade
2 lbs boneless skinless chicken thighs
2 tbsp lemongrass paste
1 tbsp brown sugar
1 tbsp soy sauce
2 tbsp fish sauce
1 tbsp red wine vinegar
2 tbsp neutral oil
2 limes - juice and zest
4 cloves garlic
1/4 tsp black pepper
Nước Chấm
2 tbsp white sugar
1/3 cup hot water
2 tbsp fish sauce
1 tsp sambal oelek
2 limes (about 1 1/2 tbsp of juice)
Pre Recipe Prep
Marinade your chicken
To help speed up the marinade, poke some small holes in the chicken thighs using a fork (1-2 pokes per thigh in the thickest part only). Add to a bowl with all your marinade ingredients: 2 tbsp lemongrass paste, 1 tbsp brown sugar, 1 tbsp soy sauce, 2 tbsp fish sauce, 1 tbsp red wine vinegar, 2 tbsp neutral oil, 2 limes - juice and zest, 4 cloves minced garlic, 1/4 tsp black pepper, and mix. Set aside while your prep your other components (20 minutes or so is still going to give you tons of flavor, don't leave longer than 1 hour).
Make your Nước Chấm
To a small bowl, add 2 tbsp sugar and 1/3 cup hot water. Mix to dissolve sugar. Add in remaining ingredients: 2 tbsp fish sauce, 1 1/2 tbsp lime juice, 1 tsp sambal and mix well. Set aside in fridge.
Prep your veggies
Wash and dry your lettuce, mint and cilantro. Julienne carrots. Set aside.
Make your crispy rice
Place a small sheet of parchment in your air fryer basket, cutting it so it doesn't come fully up the edges (if touches the top it will burn). Place leftover cold rice in the basket, in chunks if you can. Spray with oil (drizzle lightly if you don't have spray) and sprinkle with salt. Cook on 400F for about 10 minutes, mixing once or twice. You want a few god golden chunks without drying out the rice, so don't wait for it all to turn completely golden. Remove from air fryer and place in a bowl to serve.
Cook your chicken
While your rice cooks, start your chicken. Heat up your grill then turn to low heat. Generously oil your grates and place chicken on. The key to not sticking and not charring too much is low and slow here. Cook for about 10-15 minutes depending on the size of your pieces. Once internal temp reaches 165F, remove from heat and let rest for 5 minutes before slicing into bit size chunks.
Assemble
Assemble your serving platter with all the components to serve family style. Top each lettuce piece with crispy rice, chicken, fresh herbs, carrots and Nước Chấm.
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