ga xao sa ot

ga xao sa ot

One of the most popular dish from the South, this dish has an intense flavored of curry, lemongrass and the heat of chilies. It is usually served as a main dish over hot, steamed jasmine rice.

Lemongrass and Chili Chicken – Gà Xào Xả ớt Recipe:

1 lb boneless, skinless chicken thighs, well trimmed and cut into 1 inch chunks
2 tbsp fish sauce
1/3 tsp salt
1 tbsp sugar
2 tsp curry powder
1 lemongrass stem, white part only, finely chopped
2 cloves garlic, crushed
1/3 cup coconut milk
2 tbsp vegetable oil
1 bird’s eye chili, sliced
1 large shallot, finely shopped
1/3 cup chicken stock
1/2 small white onion, cut into wedges
1 small handful cilantro leaves, coarsely chopped

In a bowl, combine the chicken, fish sauce, sugar, salt, half the lemongrass, curry powder, and garlic in a bowl. Mix well to dissolve the sugar, then fold the chicken pieces through the marinade and refrigerate for 4 hrs, or overnight.

Place a large saucepan over medium heat, put in the oil, add the shallot, remaining lemongrass, and sliced chili. Stir fry for 1 minute, or until the lemongrass starts to brown, then add the chicken to the saucepan. Stir and seal on all sides, then add in onion wedges, quicky move around to coat them and continue to fry for 1 minute, stirring occasionally. Add the chicken stock and coconut milk and cover the pan with a lid, decrease the heat slightly, and cook for 5 mins. Remove the lid, increase the heat, stir and reduce the liquid slightly, then turn out into a serving bowl. Garnish with the cilantro and serve with jasmine rice immediately.

Serves 4 as part of a shared feast


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1 Comment on Lemongrass and Chili Chicken – Gà Xào Xả ớt

  1. patrice guibert says:

    I like your site, I am planning to do a Vietnamese Food promotion in Korea in March, I was expecting to get some chefs from vietnam but it looks quite short notice. I will use your recipes if you don’t mind.
    Best Regards

    Patrice Guibert

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