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Air fryer lemongrass chicken sliced over jasmine rice with pickled carrot and daikon, sriracha mayo, and lime

Air Fryer Lemongrass Chicken Banh Mi Bowl

5 from 2 votes
This air fryer lemongrass chicken banh mi bowl layers lemongrass marinated chicken thighs over jasmine rice with quick-pickled carrots and daikon, fresh cilantro, and sriracha mayo. Ready in under 30 minutes with 40g of protein per bowl.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings : 2 servings

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Equipment

Ingredients

For the Lemongrass Chicken
  • 12 oz boneless skinless chicken thighs
  • 2 stalks lemongrass, tender white parts finely minced (about 2 tablespoons)
  • 3 cloves garlic
  • 1 small shallot
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tsp lime zest
For the Quick-Pickled Carrots and Daikon
  • ½ cup julienned carrot, about 1 medium
  • ½ cup julienned daikon radish
  • ¼ cup rice vinegar
  • 1 tbsp warm water
  • 1 tsp sugar
  • ½ tsp salt
For the Sriracha Mayo
  • 2 tbsp mayonnaise
  • 2 tsp sriracha
  • 1 tbsp lime juice
For the Bowls
  • 2 cups cooked jasmine rice, microwave or frozen
  • ¼ cup fresh cilantro leaves
  • lime wedges, for serving
US Customary - Metric
Start Cooking

Instructions
 

Marinate & Air Fry the Chicken
  1. Add 2 stalks lemongrass (whites only), 3 cloves garlic, and 1 small shallot to a food processor and pulse until finely minced, scraping down the sides as needed. Add 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp brown sugar, and 1 tsp lime zest then pulse a few more times to combine into a loose paste.
    Minced lemongrass, garlic, and shallot in a food processor for the chicken marinade
  2. Add 12 oz boneless skinless chicken thighs to a zip-top bag or bowl, pour the marinade over the top, and toss to coat. Refrigerate at least 30 minutes or up to 24 hours.
    Boneless chicken thighs coated in Vietnamese lemongrass marinade in a metal mixing bowl
  3. Preheat the air fryer to 400°F. Arrange the marinated chicken thighs in a single layer and air fry for 15 minutes, flipping halfway, until golden and 165°F internal. Let rest 5 minutes, then slice.
    Four marinated lemongrass chicken thighs with charred edges fresh out of the air fryer basket
Quick-Pickle the Vegetables
  1. While the chicken cooks, whisk ¼ cup rice vinegar, 1 tbsp warm water, 1 tsp sugar, and ½ tsp salt in a medium bowl until dissolved. Add ½ cup julienned carrot and ½ cup julienned daikon radish and let sit at room temperature.
    Julienned carrot and daikon ribbons in a metal mixing bowl ready to be quick pickled
Mix the Sriracha Mayo
  1. Stir 2 tbsp mayonnaise with 2 tsp sriracha and 1 tbsp lime juice until smooth.
    Creamy sriracha mayo in a small white ramekin with sriracha and a lime wedge on the side
Build the Bowls
  1. Heat 2 cups cooked jasmine rice in the microwave according to package directions. Divide rice between two bowls, top with sliced chicken, drained pickled vegetables, and a handful of cilantro. Drizzle with sriracha mayo and serve with lime wedges.
    Two plates of lemongrass chicken rice bowls with sriracha mayo, pickled vegetables, and fresh lime

Nutrition

Calories: 596kcalCarbohydrates: 64gProtein: 40gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 167mgSodium: 2879mgPotassium: 863mgFiber: 3gSugar: 12gVitamin A: 5545IUVitamin C: 17mgCalcium: 88mgIron: 3mg

Notes

  • No air fryer: Pan-sear the thighs over medium-high heat in a hot oiled skillet for 5 to 6 minutes per side.
  • Make-ahead: The chicken can marinate up to 24 hours, and the pickled vegetables hold in the fridge for up to a week. This is a great Sunday-prep bowl.
  • Storage: Leftovers store in the fridge for up to 3 days.
  • Lemongrass shortcut: Frozen minced lemongrass (Trader Joe's or H Mart) works just as well as fresh and skips the prep entirely.
  • Lazy version: Skip the food processor entirely. Sub the fresh lemongrass, garlic, and shallot for 1 tablespoon each of lemongrass paste, garlic paste, and ginger paste (all sold in tubes in the produce section), then whisk the marinade together in a bowl. Grab a bottle of pre-made sriracha mayo (Kewpie or Trader Joe's) and you're down to one step.