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Cut off both ends of the lemongrass. Use the bulb only. Remove the outer sheath and chop it finely.
Minced the shallots, garlic, and ginger finely.
Slice the scallion into thin pieces. Use the white section to marinate the chicken and the green part to make the scallion oil.
Combine all the ingredients in A. Marinate the chicken overnight.
On the next day, pan-fry the chicken, skin side down for three minutes. Pan-fry the other side until the chicken is fully cooked.
Cut the chicken into large pieces. Pour the scallion oil (B) on top as a garnish. It can be served with steamed rice or as a stand-alone meal.
To prepare the dipping sauce, mix all the ingredients in C over medium heat until the sugar is dissolved. Then sprinkle with chopped red chili and garlic.