Vietnamese Lemongrass Chicken

Vietnamese Lemongrass Chicken Ingredients

600 gr chicken thigh (3 pieces)2 tbsp neutral oil

Marinade Sauce

1 tbsp chili sauce (sriracha)2 tbsp brown sugar1 tbsp white sugar1 tbsp soy sauce2 1/2 tbsp fish sauce1 tbsp oyster sauce1 tsp white pepper1/2 tsp five spice powder1 lime juice1 tbsp neutral oil

Marinade Spice

2 stalk lemongrass, take only the white parts3 garlic cloves6 small shallots

Nuoc Cham Sauce (Premixed)

3 tbsp fish sauce2 tbsp rice vinegar1 lime juice3 bird eye chilies chopped3 1/2 tbsp white sugar2 garlic cloves, finely minced

Garnish

Scallions, finely choppedSliced tomato and cucumberFried eggs

Steps

1. Blend all marinade sauces and spices together until smooth2. Pour over chicken in a shallow bowl, and massage. Marinate chicken in the fridge for 2 hrs, ideally overnight, uncovered3. Heat oil and skillet/grill pan until piping hot, cook chicken skin side down until charred on both sides over high heat.4. Lower the heat and let the chicken cook through for 3-5 mins (the chicken temp. Should be 165 F)5. Serve chicken with steamed rice and Nuoc Cham sauce, tomatoes, cucumber, fried eggs and garnish with scallions