Ingredients:

  • 3 stalks fresh lemongrass, bottom 4 inches only, outer leaves removed and finely minced
  • 4 cloves garlic, smashed and minced
  • 1-inch piece fresh ginger, grated
  • 2 shallots, finely minced
  • 2 Thai Bird’s Eye chilies, minced
  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp neutral high-smoke point oil
  • 2 tbsp premium fish sauce
  • 1 tbsp soy sauce
  • 1.5 tbsp brown sugar
  • 1 tsp freshly cracked black pepper
  • 0.5 lime, juiced

Instructions:

  1. Prep the lemongrass. Trim the bottom and remove the tough outer leaves of the 3 stalks of lemongrass. Mince the tender inner bulb extremely fine.
  2. Mince the 4 cloves garlic, 2 shallots, and 2 Thai Bird’s Eye chilies. Grate the 1 inch piece of fresh ginger.
  3. Marinate the chicken. Toss the 1.5 lbs chicken thigh pieces with the lemongrass, garlic, ginger, shallots, chilies, 1 tbsp soy sauce, and 1 tsp black pepper. Let it sit for at least 10 minutes.
  4. Heat the pan. Add 2 tbsp neutral high smoke point oil to a large skillet or wok over high heat until a light wisp of smoke appears.
  5. Sear the protein. Add chicken in a single layer. Sear for 3-4 minutes without moving until a deep golden crust forms.
  6. Stir and flip. Toss the chicken and continue cooking for another 3-4 minutes until the meat is mostly cooked through.
  7. Glaze the dish. Pour in the 2 tbsp fish sauce and 1.5 tbsp brown sugar.
  8. Final reduction. Stir constantly for 1-2 minutes until the sauce thickens into a sticky, dark glaze.
  9. Finish with acid. Squeeze the 0.5 lime over the chicken and toss one last time.
  10. Rest and serve. Transfer to a plate and let rest for 2 minutes before serving over jasmine rice.