Vietnamese Lemongrass Chicken

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1. 1Step 1: Cut chicken thighs in bite sizes and set aside.
2. 2Step 2: Pill first and second layers of lemongrass as needed; thinly slice and very finely chop it. This step is very important for pleasant texture of lemongrass. Set aside.
3. 3Step 3: Roughly chop garlic and chili and thinly slice shallot. Set aside.
4. 4Step 4: In a small mixing bowl, add all sauce ingredients and whisk until sugar has dissolved. Set aside.
5. 5Step 5: Heat a wok over high heat and add oil; swirl to coat. Add chicken, skin side down and cook for 5 minutes without touching. This way chicken skin will turn out nice golden brown and crispy. Turn it over and cook additional 1 to 2 minutes or until chicken is fully cooked.
6. 6Step 6: Turn off heat for now and remove excess oil from wok by scooping out with a spoon to another bowl. Leave only 2 Tbs. oil in wok to keep cooking with.
7. 7Step 7: Turn your stove back to high heat and add lemongrass, garlic, chili and shallot into wok. Stir fry for 1 to 2 minutes or until all the vegetables are soften and you can smell beautiful aroma.
8. 8Step 8: Add in sauce we made earlier and stir fry until sauce has thicken, chicken’s coated evenly with sauce, about 1 minute. Remove from heat.
9. 9Step 9: Serve with warm cooked Jasmine rice, sliced cucumber, and some fresh cilantro. Enjoy!