Lemongrass Chicken (air-fried)

Servings: 2 people + leftovers

About 30-40 minutes total

• 2 chicken legs, intact but sliced up

• 1-inch stalk of lemongrass (the root part)

• 2 garlic cloves

• 1 teaspoon mushroom powder

• 1.5 teaspoon chicken bullion powder

• 2 teaspoon fish sauce

• 1 teaspoon dark soy sauce

• 1 teaspoon oyster sauce

• black pepper

btw* I went to the local Asian Mart (99 Ranch) and purchased a pack of chicken legs that came already sliced. Other stores should have it too, but if not, I highly suggest slicing it because the legs are super thiccc and it may be difficult to cook thoroughly.

1. Chop the lemongrass stalk very thinly, as you would for green onions. This will make smashing them much easier.

2. Using a mortar and pestle, smash the garlic and lemongrass until everything looks mashed up.

3. In a large bowl, mix chicken and the ingredients listed above and marinate for at least 15 minutes. Wear plastic gloves to really mix the lemongrass in there!

4. I used an air fryer, but you can definitely use an oven. Put the chicken in the air fryer, set it to 350º F and start it at 15 minutes.

5. Once the 15 minutes is up, flip it and cook for another 15 minutes.

6. The thing about chicken legs/thighs is they're so freaking thiccc where you want to frequently check on it with a meat thermometer (165º for chicken). Chances are it looks cooked on the outside but it's still raw on the inside!

7. Serve with white rice and veggies of your choice + nuoc mam sauce (Vietnamese Fish Sauce).

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