Ga Xao Sa Ot (Lemongrass Chicken)

Instructions

1. 1Cut the about 680 g of chicken thighs into bite-sized pieces. In a bowl, combine the chicken with the 2 tablespoons of fish sauce and 1 tablespoon of sugar. Let it marinate for 15 minutes.
2. 2Prepare the aromatics and vegetables: Finely chop the 3 stalks of lemongrass and the 2 chili peppers. Slice the 1 medium onion. Mince the 3 cloves of garlic.
3. 3Heat the 2 tablespoons of vegetable oil in a large 30.48 cm skillet or wok over high heat until it just begins to smoke, about 232.2°C (230°C).
4. 4Add the minced 3 cloves of garlic to the hot oil and stir-fry for about 30 seconds until you can smell its fragrance.
5. 5Add the chopped 3 stalks of lemongrass and 2 chili peppers to the skillet. Stir-fry for another 1 minute until fragrant.
6. 6Add the marinated about 680 g of chicken thighs to the skillet. Stir-fry for 6-8 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
7. 7Add the sliced 1 medium onion to the skillet. Continue to stir-fry for 2-3 minutes, until the onion pieces are slightly softened but still have a little crispness.
8. 8Serve the Ga Xao Sa Ot hot, ideally with plain steamed rice.

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