Honey Lemongrass Chicken

Ingredients

• 1 stalk lemongrass
• .25 ounces (7 grams, 1 large clove) garlic
• 1 tablespoon fish sauce
• 1/4 teaspoon salt
• 15 ounces (420 grams, 3-4 thighs) chicken thighs, skin-on boneless
• 2 tablespoons honey
• 1 tablespoon shaoxing wine
• 1 teaspoon vegetable oil
• cilantro for garnish

Instructions

1. 1
   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.
2. 2
   Add the chicken thighs to the marinade and mix to coat evenly. Let this marinate for at least 30 minutes.
3. 3
   In a separate bowl, mix the honey and shaoxing together until combined and set aside.
4. 4
   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.
5. 5
   When the chicken is browned on one side, flip it over and brown the second side.
6. 6
   When the second side is browned, use tongs and paper towels to soak up as much oil as possible.
7. 7
   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).
8. 8
   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.
9. 9
   Garnish the chicken with cilantro and serve with jasmine rice.