Step 1

In a small food processor, blend all the ingredients for the lemongrass paste: 2 tablespoons Ginger, roughly chopped6-8 garlic cloves, lemongrass, honey, 2 tablespoons vegetable oil and 1 tablespoon kosher salt

Step 2

In a large bowl toss the chicken thighs with the lemongrass paste until they’re well-coated.Heat the remaining oil in a large skillet set on medium heat

Step 3

Cook the chicken in two batches so as not to overcrowd the pan

Step 4

Place half the chicken thighs in the hot skillet and leave undisturbed for five minutes

Step 5

Then, flip the chicken pieces and cook until the chicken is cooked through, about eight more minutes

Step 6

Repeat with remaining chicken thighs

Step 7

Check for doneness with an instant read thermometer, they are ready when the internet temperature reaches 165°F.While the chicken is cooking, combine all of the ingredients for the sriracha-brown sugar sauce in a sauce pan set over medium heat

Step 8

Bring to a simmer, and cook until the sauce thickens slightly—about ten minutes—then remove it from the heat

Step 9

The sauce will continue to thicken as it cools.In a small bowl, whisk together all of the ingredients for the scallion oil

Step 10

Serve the chicken drizzled with sriracha-brown sugar sauce and scallion oil.