Lemongrass Chicken from Kim Phat

Lemongrass Chicken


  • 1 grey shallots
  • 2 cloves garlic, crushed and finely chopped
  • 3 tsp minced lemongrass
  • 2 tsp fish sauce
  • 1 tsp oyster sauce
  • 2 tsp maple syrup
  • 1 tsp sambal oelek
  • 1 tbsp sesame oil
  • 2 tsp water
  • 1 3-4 lbs whole chicken, rinsed outside and inside


  1. Prepare the marinade with the first nine ingredients and mix well.
  2. Put the chicken in a baking dish with the breast down. Using a kitchen brush, coat all parts of chicken as well as the inside. Refrigerate for at least 3 hours.
  3. Remove the chicken and leave at room temperaature for 30 minutes before cooking.
  4. Bake the chicken at 375C and bake for at least 40 minutes or until a thermometer inserted into the flesh reads 160C. Stop the cooking and put the oven in grid mode at 500C for at least 5 minutes so that the skin roasts.
  5. Take the chicken out, put it on a cutting board and cover with foil for 10 minutes before serving.
  6. Cooking juice can be used to make a sauce by adding a teaspoon of cornstarch, which is well mixed in 2 tbsp of water and heated in a saucepan over a medium heat for a few minutes.




Fish sauce

Oyster sauce

Maple Syrup

Sambal oelek

Sesame oil

Whole chicken