Ingredients

The following ingredients have 6 Servings
  • 3 lbs boneless, skinless, chicken thighs
  • 2 tbsp Ginger, roughly chopped
  • 6-8 garlic cloves, peeled
  • 1 (5-inch) piece Lemongrass
  • 2 tbsp honey
  • 1/4 cup neutral oil, like vegetable oil
  • 1 tbsp kosher salt
  • 1/4 cup brown sugar, packed
  • 1/4 cup tamari, or soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp Sriracha
  • 1/2 tsp sesame oil
  • 1 tsp Ginger, minced
  • 1 tbsp Garlic, minced
  • 1 bunch scallions, chopped
  • 2 tsp Ginger, minced
  • 2 tsp Garlic, minced
  • 1 tbsp tamari or soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp fish sauce
  • 2 tbsp neutral oil, like vegetable oil

Instruction

  • In a small food processor, blend all the ingredients for the lemongrass paste: 2 tablespoons Ginger, roughly chopped6-8 garlic cloves, lemongrass, honey, 2 tablespoons vegetable oil and 1 tablespoon kosher salt
  • In a large bowl toss the chicken thighs with the lemongrass paste until they’re well-coated.Heat the remaining oil in a large skillet set on medium heat
  • Cook the chicken in two batches so as not to overcrowd the pan
  • Place half the chicken thighs in the hot skillet and leave undisturbed for five minutes
  • Then, flip the chicken pieces and cook until the chicken is cooked through, about eight more minutes
  • Repeat with remaining chicken thighs
  • Check for doneness with an instant read thermometer, they are ready when the internet temperature reaches 165°F.While the chicken is cooking, combine all of the ingredients for the sriracha-brown sugar sauce in a sauce pan set over medium heat
  • Bring to a simmer, and cook until the sauce thickens slightly—about ten minutes—then remove it from the heat
  • The sauce will continue to thicken as it cools.In a small bowl, whisk together all of the ingredients for the scallion oil
  • Serve the chicken drizzled with sriracha-brown sugar sauce and scallion oil.