Easy & Simple Vietnamese Lemongrass Chicken

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• 1.25 lb skinless boneless chicken thighs (or substitute with chicken breast but see Notes below)
  Ingredient note

  Source: 1.25 lb skinless boneless chicken thighs (or substitute with chicken breast but see Notes below)
• 2 tbsp vegetable oil (or any neutral oil)
  Ingredient note

  Source: 1-2 tbsp vegetable oil (or any neutral oil); upper source range endpoint used for shopping.
• 1 stalk lemongrass (use white parts only and do not use the green parts)
  Ingredient note

  Source: 1 stalk lemongrass (use white parts only and do not use the green parts)
• 1 each shallot
  Ingredient note

  Source: 1 shallot
• 2 cloves garlic
  Ingredient note

  Source: 2 cloves garlic
• 2 tablespoon brown sugar (or palm sugar/coconut sugar/cane sugar)
  Ingredient note

  Source: 2 tablespoon brown sugar (or palm sugar/coconut sugar/cane sugar)
• 2 tbsp lime juice (freshly squeezed)
  Ingredient note

  Source: 2 tbsp lime juice (freshly squeezed)
• 2 tablespoon + 3 tbsp fish sauce
  Ingredient note

  Source: 2 tablespoon fish sauce; Source: 3 tbsp fish sauce
• 1 tablespoon regular soy sauce (not dark soy sauce)
  Ingredient note

  Source: 1 tablespoon regular soy sauce (not dark soy sauce)
• 1/4 tsp black pepper
  Ingredient note

  Source: 1/4 tsp black pepper
• 1/4 cup water (room temperature or cold)
  Ingredient note

  Source: 1/4 cup water (room temperature or cold)
• 1/4 cup white granulated sugar
  Ingredient note

  Source: 1/4 cup white granulated sugar
• 3 cloves garlic (minced)
  Ingredient note

  Source: 3 cloves garlic (minced)
• 1 each red chili pepper (finely chopped)
  Ingredient note

  Source: 1 red chili pepper (finely chopped)

1. Into a blender or food processor, blend marinade ingredients until it's a smooth paste. There shouldn't be any large pieces of lemongrass or it'll be unpleasant to eat.
2. Transfer skinless boneless chicken thighs to a large bowl or a resealable bag. Pour marinade over the chicken thighs and marinate for at least 1 hour, or overnight.
3. Heat 1 tbsp vegetable oil in a large non-stick pan on medium-high heat. Remove chicken from the marinade shaking off any excess marinade. Fry chicken in small batches in a single layer giving each piece enough space. Cook chicken on the first side for 3-4 minutes until golden brown and charred in some areas.
4. Reduce to medium heat and flip chicken over and fry on the other side for 2 minutes until browned and juices run clear or an internal temperature of 165 F. Immediately remove cooked chicken from pan. Make sure to clean the pan of the burned marinade between batches and add another tablespoon of vegetable oil to fry the next batch.
5. In a small bowl, combine Nước Chấm ingredients as listed together. Serve as a dipping sauce with chicken.