Air Fryer Lemongrass Chicken

🧂 Ingredients

• 6 cloves garlic

  minced
• 3-4 tbsp lemongrass

  minced
• 1 tbsp fish sauce
• 4 tbsp soy sauce
• 1 lime

  juiced
• 1 tbsp brown sugar
• 1 tsp red chili flakes
• 8-10 chicken thighs

  boneless, skinless
• 1 cup sugar
• 1 cup fish sauce
• 1½ cup hot water
• 5 cloves garlic

  minced
• 3-4 Thai chili peppers

  minced
• 2 limes

  juiced

Instructions

• 1 In a small or shallow bowl, combine the minced garlic, lemongrass, fish sauce,
  soy sauce, lime juice, brown sugar, and red chili flakes with the chicken
  thighs.
• 2 Cover and set aside in the fridge to marinate for 30 minutes or more or
  overnight in the fridge.
• 3 Add a liner to the air fryer basket if you choose to, and add the chicken thighs
  to it in a single layer. Avoid overlapping them. A tiny bit is ok, but you’ll
  have to shift them halfway through as the chicken thighs will shrink as they
  cook.
• 4 Air fry at 400F for 10 minutes. Repeat with the rest of the chicken thighs until
  all done.
• 5 Enjoy the chicken with your side of choice, or assemble a noodle bowl to serve
  with your chicken. In my noodle bowl, I have cooked vermicelli noodles, pickled
  carrots, sliced cucumbers, mint, cilantro, lettuce, and nuoc cham.
• 6 Add the sugar and fish sauce to the hot water. Stir until the sugar has
  dissolved.
• 7 Set aside to allow it to cool to room temperature.
• 8 Once cooled, combine the liquid with the minced garlic, minced Thai chili
  peppers, and the lime juice.
• 9 Refrigerate until ready to use, serve chilled.

Nutrition Info