Lemongrass Chicken
Ingredients
1.5 pounds boneless, skinless chicken thighs
2 stalks lemongrass, finely chopped
6 cloves garlic, minced
1.5 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon olive oil optional
1 tablespoon cilantro, chopped optional
Directions
Clean and dry the chicken thighs. Place in a shallow bowl and set aside.
Scatter the garlic over the chicken thighs.
Scatter the lemongrass over the chicken thighs.
Combine fish sauce, soy sauce, sugar, and olive oil (if using) in a small bowl. Mix until the sugar is fully dissolved. Pour the mixture over the chicken thighs.
Mix the chicken so that it is evenly coated with the marinade, garlic, and lemongrass. (I like to use disposable gloves for this step to keep my hands clean).
Cover the bowl and place it in the refrigerator. Marinate the chicken for at least 1 hour (and up to 8 hours).
Remove the chicken from the refrigerator 5-10 minutes before cooking. Add a drizzle of oil to a pan, over medium-high heat. Remove a chicken thigh from the marinade and let any excess marinade drip off. Place 2-3 pieces of chicken on the pan. Pan fry the chicken for 3-4 minutes on each side till golden brown.
Make sure the pan is not crowded, the chicken pieces should not touch each other. Depending on the size if the pan, you may need to do this in a couple of batches.
Plate the chicken and top it with chopped cilantro (optional).
