Lemongrass Chicken

By wsklareski

From Food and Wine Magazine

Ingredients

• 2 tbsp Asian fish sauce (I use oyster sauce)
• 3 garlic cloves
• 1 tbsp mild curry
• 1/2 tsp kosher salt
• 2 tbsp plus 1 1/2 tsp sugar
• 1 1/2 lbs skinless boneless chicken thighs, cut into 1 1/2 inch pieces
• 3 tbsp water
• 3 tbsp canola oil
• 2 fresh stalks lemongrass
• 1 lg shallot
• 3 serrano chiles
• 5 cilantro sprigs
• steamed rice

Preparation

Step 1

In a bowl, combine the oyster sauce, garlic, curry powder, salt and 1 1/2 tsp sugar. Add the chicken to coat.

In a small skillet, mix the remaining 2 tbsp of sugar and 1 tbsp water and cook over high heat, stirring until sugar is dissolved. Cook without stirring until a deep amber caramel forms, 2-3 minutes. Remove from the heat and stir in the remaining 2 tbsp water. Transfer to a small glass bowl.

Heat a wok over high heat. Add the oil and heat until simmering. Add the lemongrass, shallot and chiles and stir fry until fragrant, about 1 minute.

Add the chicken and caramel and stir-fry over moderate heat until the chicken is cooked through and the sauce is lightly thickened, about 8 minutes.

Transfer to a bowl and top with cilantro.

Serve with rice.