Vietnamese Lemongrass Chicken

Ingredients

• 600 gr chicken thigh (3 pieces)
• 2 tbsp neutral oil
• 1 tbsp chili sauce (sriracha)
• 2 tbsp brown sugar
• 1 tbsp white sugar
• 1 tbsp soy sauce
• 2 1/2 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tsp white pepper
• 1/2 tsp five spice powder
• 1 lime juice
• 1 tbsp neutral oil
• 2 stalk lemongrass, take only the white parts
• 3 garlic cloves
• 6 small shallots
• 3 tbsp fish sauce
• 2 tbsp rice vinegar
• 1 lime juice
• 3 bird eye chilies chopped
• 3 1/2 tbsp white sugar
• 2 garlic cloves, finely minced
• Scallions, finely chopped
• Sliced tomato and cucumber
• Fried eggs

Instructions

1. 1

   --- Steps ---

2. 2

   Blend all marinade sauces and spices together until smooth

3. 3

   Pour over chicken in a shallow bowl, and massage. Marinate chicken in the fridge for 2 hrs, ideally overnight, uncovered

4. 4

   Heat oil and skillet/grill pan until piping hot, cook chicken skin side down until charred on both sides over high heat.

5. 5

   Lower the heat and let the chicken cook through for 3-5 mins (the chicken temp. Should be 165 F)

6. 6

   Serve chicken with steamed rice and Nuoc Cham sauce, tomatoes, cucumber, fried eggs and garnish with scallions