This recipe was partly adapted from the cookbook, "My Vietnam: Stories and Recipes" by Luke Nguyen
1/2 pound chicken thighs cut in bite pieces
1 lemongras, bruised
1 Tbsp fish sauce
1 Tbsp ginger garlic paste
1 red chile, sliced
1 Tbsp sugar
1/2 Tbsp oil
1/4 onion, cut into wedges
1 cup chicken stock
green onions sliced on the diagonal
cilantro leaves, for garnish
2 green chilies, slit in the middle
Combine the fish sauce, ginger garlic paste, chile, oil and 1/2 tsp sugar in a bowl. Add the chicken pieces to the bowl and mix well. Marinate for at least 2 hours.
Heat oil on a wok, then fry the chicken pieces, for 2 to3 minutes, until brown. Fry the other side of the chicken for another 1 to2 minutes. Remove chicken pieces and place it on a paper towel to drain off any excess oil from the chicken.
Add the remaining sugar to the saucepan and caramelize the sugar to a light caramel color. Add the marinade and chicken stock and bring it to a boil. When the sauce has slightly thickened, add the fried chicken and the onions and cook uncovered for 5 to 8 minutes. Add the green chilies and cook for another minute. Serve with jasmine rice.