Chicken Thighs in Sweet Soy Sauce with Lemongrass

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This is a recipe I found in a Norwegian cookbook. Norwegians are not known for decent Asian dishes—but this was FABULOUS! It tasted just like something you would get at a restaurant, and looks fantastic—definitely something to impress guests with.


8 chicken thighs – on the bone (I actually used about 12 or so small chicken wings, which worked equally well)
50 milliliters peanut oil
100 milliliters sweet soy sauce
50 milliliters soy sauce
100 milliliters water
2 sticks of lemongrass, roughly chopped
50 grams ginger, sliced
2 cloves garlic, sliced
1 red chili, sliced
2 tablespoon sesame oil
1 tablespoon lime juice
2 tablespoon toasted sesame seeds


Remove the skin from the chicken if you’re using big thigh pieces. (This can be tricky when using wings.) Brown the chicken well in the peanut oil. Add the sweet soy sauce, soy sauce, water, lemongrass, ginger, garlic, and chili. Bring to the boil and add the sesame oil. Allow this to simmer for 15 minutes or until chicken is cooked through.

Add the lemon juice and extra soy sauce to taste.

Serve with wok tossed Asian vegetables and steamed rice and top with roasted sesame seeds.


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