Pan fried lemongrass chicken

Pan fried lemongrass chicken

INGREDIENTS (make 6 pieces of chicken thigh):
For the marinate:
1. 6 boneless chicken thigh
2. 1/2 big red onion, minced
3. 2 tablespoon lemongrass, minced
4. 1 clove garlic, minced
5. 1 teaspoon ginger, minced
6. 1/4 teaspoon white ground pepper
7. 2 teaspoon light soy sauce
8. 2 tablespoon fish sauce
9. 1 lime, squeeze juice out
10. 2 teaspoon vegetable oil
11. 2 tablespoon sugar
12. 2 stalk of scallion, white part only, finely chopped
For scallion oil:
1. 2 stalks of scallion, green part, finely chopped
2. 2 tablespoon vegetable oil
3. A pinch of salt
METHODS:
1. Marinate the chicken overnight.
2. Prepare the scallion oil by pan fried the scallion with vegetable oil and salt, set aside.
3. Pan fried the chicken until its fully cook.
P/S: DO NOT TURN UNTIL THE CHICKEN HAS A BIT OF CHARRED LOOK. ONLY TURN AFTER THE CHICKEN DOES NOT STICK TO THE PAN.
4. Drizzle with scallion oil. Serve with rice or noodle of your choice

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