Chicken thighs with chiles and lemongrass

Serves 1
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Directions

  1. 1Season the chicken thighs with salt and pepper.
  2. 2Slice the red onion with a mandoline slicer.
  3. 3Slice the garlic with a mandoline slicer.
  4. 4Pour oil into a pan.
  5. 5Add sliced onions to the pan and fry until crispy.
  6. 6Remove the crispy onions from the pan.
  7. 7Add sliced garlic to the same pan and fry until crispy.
  8. 8Remove the crispy garlic from the pan.
  9. 9Add the seasoned chicken thighs to the pan with the remaining oil, skin-side down, and fry until golden brown.
  10. 10Remove the chicken thighs from the pan once browned.
  11. 11Finely chop the lemongrass.
  12. 12Finely chop the red chilis.
  13. 13Add chopped lemongrass and red chilis to the pan.
  14. 14Add kaffir lime leaves to the pan.
  15. 15Stir the ingredients in the pan.
  16. 16Return the chicken thighs to the pan, nestling them among the aromatics.
  17. 17Place the pan in the oven to finish cooking the chicken.
  18. 18Remove the cooked chicken from the pan and place it on a serving plate.
  19. 19Add chili flakes to the pan with the sauce.
  20. 20Add fish sauce to the pan.
  21. 21Squeeze fresh lime juice into the pan.
  22. 22Stir the sauce in the pan.
  23. 23Spoon the sauce over the chicken thighs on the serving plate.
  24. 24Garnish the chicken with fresh dill, cilantro, and mint leaves.
  25. 25Sprinkle the crispy onions and garlic over the garnished chicken.
  26. 26Serve the chicken with rice.

Ingredients

  • 4 pieces chicken thighs
  • salt
  • pepper
  • 1 piece red onion
  • 1 head garlic
  • 0.5 cup oil
  • 3 stalks lemongrass
  • 4 pieces red chilis
  • 6 leaves kaffir lime leaves
  • 0.25 cup chili flakes
  • 0.25 cup fish sauce
  • 1 piece lime
  • dill
  • cilantro
  • mint

Equipment

panmandoline slicertongsknifecutting boardplatelime squeezer

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