Today’s recipe is for a no-fuss, quick chicken dish. Delicious bitesized pieces of chicken in an aromatic sauce, perfectly combining sweet and savory with a hint of heat. This goes great over a bowl of sticky rice, with your favorite vegetables on the side and a squeeze of lime juice!
Preparation Time: 5-10 min | Cooking Time: 10-15 min | Serves: 2 | Spice level: 🌶
What you’ll need:
- 500g chicken thighs, deboned (about 4)
- 4 cloves of garlic, minced
- 1 big lemongrass stalk (or 3 small ones), minced
- 2 red Thai chilis (aka Bird’s eye or chili de arbol), chopped
- 3 green onions/spring onions/scallions, chopped
- 2 Tbsp brown sugar
- 2 Tbsp fish sauce
- Dash of vegetable oil
- Black pepper, q.b.
- Fresh cilantro, chopped (to serve)
- Lime wedges (to serve)
- Start by cutting your chicken thighs into bitesized pieces. If your thighs are not deboned, you can easily do this before cutting them. It’s important you keep the skin on so that you get a nice crispy crunch! Season generously with black pepper, but don’t add any salt (the fish sauce will have enough of that, so no worries!). Set them aside for now.
- Prepare your seasonings: mince the garlic, chop the green onions and the chilis. If you’re using a big stalk of lemongrass, one will suffice. If you’re using the smaller ones (the ones you can typically buy in UK’s regular supermarkets), use 3 of them. Cut the green part off and finely mince the white part, which is usually purple inside – the green part can be a little fibrous and won’t be nice to chew in the final dish.
- Combine the sugar with the fish sauce, mixing it well. Set aside.
- In a wok or a deep frying pan, add a little oil and let it heat up. Once hot, add the chicken pieces and let it fry, with the skin side down so it crisps up. Leave it for about 4-5 minutes until nicely browned, then flip, allowing it to cook evenly for a few more minutes.
- Once the chicken is pretty much done, lower the heat and add the lemongrass, the garlic, the chilis and the green onions, stir frying everything for a few minutes.
- Lastly, add the sugar and fish sauce mixture, combining everything together so that the liquid coats all the chicken pieces and herbs. Let it cook for a few more minutes so the sauce thickens a little bit.
- Serve over a bowl of rice with some steamed or blanched vegetables of your choosing, scattering some fresh cilantro leaves.
- If you want some guidance for sticky rice, you can find it in the Bibimbap recipe here.