Vietnamese Spicy Lemongrass Chicken

Source: Adapted: Vietnamese Spicy Lemongrass Chicken

Spicy Lemongrass Chicken (Ga Kho Xa Ot) Recipe

Ingredients:
1 1/2 pounds bone-in, skinless chicken thighs, cut into 1 1/2 inch chunks - 6 wings, cut at joints into 12 pieces
2 pounds boneless, skinless chicken thighs, cut into 1 1/2 inch chunks
4 tablespoons vegetable oil - enough for deep-fry
2 1/4 tablespoons of granulated sugar - 1.5 Tbl brown sugar
5 tablespoons fish sauce - 3 Tbl Tipasros fish sauce
1 teaspoon ground black pepper - 1/2 tsp ground black pepper
1 small onion, chopped - 1 smakk red onion
2 1/2 lemongrass stalks (7-8 tablespoons), trimmed, chopped finely - 1 stick
1-2 Thai chili peppers, diced - 1 bird chilly

Method:
1. Simmer in water at low heat until tender - test with a fork.
2. Warm in a wok 1 Tbl sugar in vegetable oil, being careful not to burn. After a few minutes the mixture will caramelize and turn to a dark brown color. Immediately stir in onion and chicken. After a few minutes, add lemongrass and marinated chicken and adjust heat to medium-low and cook for 5 minutes.
3. Reduce heat to low, cover pot and braise at a low simmer for 30 minutes or more, or until chicken is tender and cooked through. Drain and dust with glutinous rice flour. TIP: Add a little water to the flour for better crispiness.
4. Finally, deep-fry the tender chicken in oil, taking care to check correct frying temperature - use a bamboo skewer to test.
Stir the chicken every 5-7 minutes. The juice from the chicken will release and increase the volume of the sauce. Finally, adjust seasonings to taste and serve over jasmine rice and a side of steamed vegetables.

Directions:
1) Remove all fat from chicken thighs and cut into 1 1/2 inch chunks. Cut around chicken bone and leave the bone whole. In a large bowl, add 3/4 tablespoon sugar, fish sauce, black pepper and mix with chicken chunks and bone.

2) In a medium pot, dissolve 1 1/2 tablespoons sugar in vegetable oil over medium-low heat, being careful not to burn. After a few minutes, the mixture will turn a dark caramel color; immediately stir in onions and chicken. After 4-5 minutes, add lemongrass and chili peppers.

3) Reduce heat to low, cover pot and braise at a low simmer for 18-20 minutes, until chicken is cooked through. Stir the chicken every 5-7 minutes. The juice from the chicken will release and increase the volume of the sauce. Adjust seasonings to taste and serve over jasmine rice and a side of steamed vegetables.

Makes 6 servings
Adjust the amount and taste according to the number of chicken wings you use.

For my palate I use 3 Tbl sugar and 1.5 tsp of Tiparos fish sauce, to taste. If it is sedaaap add the wings to marinade overnight.