Ingredients

The following ingredients have 4 Servings
  • 1 pound chicken thighs, skin on ((net weight after debone, pat chicken dry with paper towels then cut into 2-inch pieces, skin on))
  • ¾ tsp turmeric powder
  • ⅛ tsp kosher salt
  • ⅛ tsp chicken granulated bouillon ((optional) - or use mushroom seasoning)
  • 2 tablespoons neutral oil ((such as vegetable, canola, or peanut oil) )
  • black pepper ((to taste) )
  • 1½ tablespoons brown sugar ((for a lighter taste, use 1 tbsp))
  • 1½ tablespoons Vietnamese fish sauce ((for a lighter taste, use 1 tbsp))
  • 3 tablespoons finely minced fresh lemongrass
  • ¼ cup sliced shallots
  • 1½ tablespoons minced garlic
  • 2 tablespoons dry sherry ((or dry white wine))

Instruction

  • Transfer the chicken pieces into a bowl. Add turmeric, kosher salt, black pepper, and the optional chicken granulated bouillon. Stir to combine.
  • In a large skillet, heat oil on high heat. Cook the chicken, skin side down for about 2-3 minutes then flip and continue cooking until the meat is fully cooked. Transfer the chicken to a plate and reserve about 2 tablespoons of cooking oil to cook the other ingredients.
  • Add lemongrass and shallots into the skillet. Cook at high heat for about 1 minute then add garlic and keep stirring just until fragrant.
  • Add the pre-cooked chicken back into the pan, stir for about 2-3 minutes. Add dry sherry and the sauce mixture (fish sauce and brown sugar). Continue cooking and stirring until most of the liquid has evaporated and the meat is coated with the sauce. Adjust seasoning with salt, black pepper, or extra sauce if needed. Serve with white rice.