Japanese Chicken Katsu Curry
Craving authentic Japanese Chicken Katsu Curry? Learn to make this comforting classic at home with my step-by-step recipe. Perfect for any meal!
GET THE RECIPE
Servings: 4
Prep: 50 mins
Cook: 15 mins
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I'm Igot Rithm, a co founder and contributor to Our Virtual Kitchen along with my husband Algo.
SEE ALL MY RECIPES Today, I’m thrilled to share one of my absolute favourite comfort dishes from the vibrant tapestry of Vietnamese cuisine: Vietnamese Lemongrass Chicken Stir-Fry, known as Gà Xào Sả Ớt. This dish isn’t just a meal; it’s an experience, embodying the fresh, aromatic, and perfectly balanced flavours that Vietnamese cooking is celebrated for worldwide. For me, it evokes images of bustling family kitchens and the enticing aromas that waft through them, promising a delicious dinner.
Vietnamese cuisine, at its heart, is about fresh ingredients and the intelligent layering of flavours. While many might first think of pho or spring rolls when they consider Vietnamese food, stir-fries are a staple in everyday family meals. They are quick, versatile, and wonderfully adaptable, making them perfect for busy weeknights. Gà Xào Sả Ớt stands out because of its star ingredient: lemongrass.
This fragrant stalk is an indispensable part of Southeast Asian cooking, lending a bright, citrusy, and slightly peppery note that is utterly distinctive. Combined with spicy chilies, savoury fish sauce, and a touch of sweetness, it creates a symphony of flavours that is both invigorating and deeply satisfying.
The origins of Gà Xào Sả Ớt are rooted in the practicality of home cooking, where resourceful cooks utilize readily available local ingredients to create simple yet profound dishes. Lemongrass grows abundantly in Vietnam, as do chilies, garlic, and shallots – the aromatic trifecta that forms the base of so many Vietnamese stir-fries.
Chicken, being a common and affordable protein, pairs beautifully with these bold flavours, soaking up the marinade and becoming incredibly tender and fragrant during the quick stir-frying process. What I particularly love about this Lemongrass Chicken Stir-Fry is how it manages to be incredibly flavourful without being heavy, thanks to the lean protein and fresh herbs. It’s a dish that truly showcases the elegance and simplicity of Vietnamese culinary philosophy.
The Distinctive Appeal of Lemongrass Chicken Stir-Fry
The magic of this Lemongrass Chicken Stir-Fry lies in its aromatic paste. Rather than just tossing in chopped lemongrass, we create a finely minced blend of lemongrass, garlic, shallots, and chili. This paste coats the chicken, infusing every bite with an explosion of flavour. The rapid cooking method of stir-frying ensures that the chicken remains juicy, and the vegetables retain a delightful crispness. Served over steamed jasmine rice, it’s a complete meal that offers warmth, spice, and freshness.
I find it to be a perfect introduction for those new to Vietnamese flavours, as well as a beloved classic for those already acquainted with its charm. It truly is a testament to the power of a few key ingredients, expertly combined, to create something extraordinary.
Ingredients
For the Chicken & Marinade:
- 5 lbs (about 680g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 3 stalks fresh lemongrass, tough outer layers removed, thinly sliced (white and pale green parts only)
- 4 cloves garlic, minced
- 2 small shallots, minced
- 1-2 fresh red chilies (like bird’s eye), thinly sliced (or more/less to taste)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon granulated sugar
- 1 tablespoon neutral cooking oil (like canola or vegetable)
For the Stir-Fry:
- 1 tablespoon neutral cooking oil
- 1 large onion, thinly sliced
- 1 red capsicum, thinly sliced
- 1 green capsicum, thinly sliced
- 2 tablespoons water or chicken broth
- Fresh coriander, chopped, for garnish
- Cooked jasmine rice, for serving
Suggested Equipment
- Large mixing bowl
- Sharp knife
- Cutting board
- Wok or large heavy-bottomed skillet
- Spatula or stir-frying spoon
- Measuring spoons
- Measuring cups
Instructions
- Prepare the Aromatics: Begin by preparing the lemongrass, garlic, shallots, and chilies. For the lemongrass, remove the tough outer layers, trim the ends, and finely mince the tender white and pale green parts. You can use a food processor for a very fine texture, which I often do to ensure the flavour truly penetrates.
- Marinate the Chicken: In a large bowl, combine the cut chicken pieces with the minced lemongrass, garlic, shallots, and chilies. Add the fish sauce, soy sauce, sugar, and 1 tablespoon of cooking oil. Mix everything thoroughly with your hands, ensuring the chicken is evenly coated. Cover the bowl and let it marinate at room temperature for at least 30 minutes, or in the refrigerator for up to 2 hours for deeper flavour.
- Heat the Wok/Pan: Heat 1 tablespoon of cooking oil in a large wok or a heavy-bottomed pan over medium-high heat until shimmering.
- Stir-Fry Chicken: Add the marinated chicken (without overcrowding the pan; cook in batches if necessary) to the hot wok. Spread the chicken in a single layer and let it sear for 2-3 minutes without stirring to develop a nice crust. Then, stir-fry continuously for another 3-4 minutes until the chicken is cooked through and lightly caramelized. Remove the cooked chicken from the wok and set aside.
- Sauté Vegetables: Add the sliced onion to the wok and stir-fry for 2-3 minutes until it starts to soften. Add the red and green capsicums and continue to stir-fry for another 3-4 minutes until they are tender-crisp.
- Combine and Finish: Return the cooked chicken to the wok with the vegetables. Add 2 tablespoons of water or chicken broth to create a little sauce and deglaze the pan. Toss everything together for 1-2 minutes until heated through and the flavours are well combined.
- Serve: Transfer the Lemongrass Chicken Stir-Fry to a serving platter. Garnish generously with fresh chopped coriander. Serve immediately with steamed jasmine rice. Enjoy your delicious Vietnamese Lemongrass Chicken Stir-Fry!
Notes
- Chili Level: My recipe uses 1-2 chilies, which provides a mild to medium heat. If you love spice, feel free to add more! For less heat, you can remove the seeds from the chilies or omit them entirely.
- Chicken Choice: While I prefer chicken thighs for their tenderness and flavour, chicken breasts work perfectly too. Just be careful not to overcook them, as they can dry out more easily. The quick stir-fry method is ideal for keeping them juicy.
- Adding Vegetables: This Lemongrass Chicken Stir-Fry is quite versatile. Feel free to add other quick-cooking vegetables like snap peas, broccoli florets, or carrots. Add them with the capsicum to ensure they cook to a tender-crisp stage.
- Fresh Lemongrass is Key: For the most authentic and vibrant flavour, always use fresh lemongrass. Dried or powdered lemongrass won’t provide the same aromatic punch. When mincing, ensure it’s very fine to avoid fibrous pieces in your finished dish. A food processor can be a great help here.
- Marinating Time: While 30 minutes is the minimum, an hour or two (or even overnight in the fridge) will allow the chicken to absorb even more of that wonderful lemongrass and chili flavour.
- Wok Heat: Ensure your wok or pan is very hot before adding the chicken. This creates a good sear and prevents the chicken from steaming, resulting in a better texture. Cook in batches if your pan isn’t large enough to avoid overcrowding.
Nutrition
Estimates per serving, without rice:
- Calories: ~350-400 kcal
- Protein: ~35-40g
- Fat: ~18-22g (Saturated Fat: ~4-5g)
- Carbohydrates: ~10-15g (Sugars: ~5-8g, Fibre: ~2-3g)
- Sodium: ~800-1000mg
- Cholesterol: ~100-120mg
Note: These are estimated values and can vary based on specific ingredients, portion sizes, and cooking methods. This calculation does not include the steamed jasmine rice, which would add additional carbohydrates and calories.
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