1 tipLemongrass Chilli Chicken
Method
- 1In a mixing bowl, combine fish sauce and sugar, stirring until dissolved. Add half of the lemongrass, half the garlic, and half the chili, then toss with the chicken to coat. Cover and refrigerate for at least 1 hour, or overnight for deeper flavour.
- 2Heat vegetable oil in a wok over medium heat. Stir-fry the remaining lemongrass, garlic, and chilli until golden and fragrant.
- 3Increase the heat to high and add the marinated chicken. Sear for 2 minutes on each side until golden brown.
- 4Add the onion wedges and cook for 2-3 minutes before pouring in the coconut water.
- 5Cover and let it simmer for 5 minutes, allowing the sauce to reduce into a glossy, caramelised finish that clings to the chicken.
- 6Transfer to a bowl, garnish with fresh coriander (cilantro), and serve immediately with steamed jasmine rice.
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Ingredients
Main ingredients
3 tbsp fish sauce
1 1/2 tbsp sugar
2 lemongrass stems, white part only, finely diced
4 garlic cloves, finely diced
2 long red chillies, finely diced
500 g boneless, skinless chicken thighs, cut into bite-sized pieces
3 tbsp vegetable oil
250 ml young coconut juice
1/2 onion, cut into wedges
Coriander (cilantro) sprigs, to garnish
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Once chicken is marinated, you can refrigerate overnight instead of 1 hour for an even tasier result. If you have to use tinned young coconut juice, omit the sugar in the recipe as tinned coconut juice contains added sugar.
Once chicken is marinated, you can refrigerate overnight instead of 1 hour for an even tasier result. If you have to use tinned young coconut juice, omit the sugar in the recipe as tinned coconut juice contains added sugar.
