This Honey Lemongrass Chicken recipe features chicken marinated in lemongrass then caramelized in a honey glaze. (Recipe Credit: Marc Matsumoto of the Fresh Tastes)
Grate the white part of the lemongrass as well as the garlic into a bowl using a microplane, or finely mince using a sharp knife. Add the fish sauce and salt and stir to combine.
Add the chicken thighs to the marinade and mix to coat evenly. Let this marinate for at least 30 minutes.
In a separate bowl, mix the honey and shaoxing together until combined and set aside.
Heat a pan over medium heat and then add the vegetable oil. Add the chicken thighs, skin-side down and fry until golden brown. Pressing down on the chicken with tongs will help the chicken brown evenly.
When the chicken is browned on one side, flip it over and brown the second side.
When the second side is browned, use tongs and paper towels to soak up as much oil as possible.
Add the honey and wine mixture to the pan and immediately cover with a tight-fitting lid. Steam the chicken until cooked through (3-4 minutes).
Remove the lid, and turn up the heat to reduce the honey to a thick glaze, flipping the chicken repeatedly to coat evenly. Be careful not to burn the glaze.
Garnish the chicken with cilantro and serve with jasmine rice.
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