Vietnamese Lemongrass Chicken 7 Steps
To prepare the dipping sauce: in a small bowl, combine the hot water with the sugar and mix until the sugar dissolves. Add in the lime juice, fish sauce, sambal oelek and minced garlic clove, stir to combine and set aside. This can be stored in the fridge for up to 1 month.
Prepare the marinade for the chicken: in a mixing bowl combine the chopped shallots, chopped garlic, chopped lemongrass, brown sugar, fish sauce, soy sauce, lime juice and the vegetable oil. Stir until even then mix in the chicken thighs making sure each piece is coated with the marinade, cover and allow to marinate for 4-6 hours refrigerated, ideally overnight.
When it is time to cook, remove the chicken from the marinade, shaking off any excess bits and transfer to a paper towel-lined plate to drain excess marinade away.
Heat a large cast iron pan or skillet on medium high heat. While the pan is preheating, split the washed scallions in half vertically (from the white root to the green tips) then cut into 4"-inch pieces. Toss with a small splash of canola oil.
Once the pan has come up to temperature, transfer the oiled scallion pieces to the pan and arrange in a single layer. Cook until charred approximately 1 minute per side, remove and set aside.
Wipe down the pan and turn the heat of the pan down to medium. Add in enough vegetable oil to thinly coat the bottom of the pan. Working in batches so as to not overcrowd the pan if necessary, begin placing the marinated chicken thighs in a single layer into the pan. Cook for 5-7 minutes until evenly browned and caramelized. Flip over to the remaining side then cover with a tight fitting lid and continue cooking for another 5-7 minutes until cooked through.
Transfer to serving platter, garnish with the charred scallions, lime wedges and serve with the nước chấm dipping sauce.