Lemongrass Chicken Thighs

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  Ginger, Fresh Root(30g)
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  Garlic
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  Lemongrass, Fresh
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  Honey(30g)
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  Vegetable oil(60g)
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  1 tablespoon kosher salt
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  Chicken Thigh, Boneless Skinless(1361g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Brown sugar(60g)
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  Soy Sauce, Low Sodium(60g)
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  Vinegar, Rice, Seasoned(30g)
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  Sriracha sauce(5g)
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  Sesame Oil, Toasted(3g)
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  Ginger, Fresh Root(5g)
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  Garlic(15g)
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  Green Onion (Scallion)
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  Ginger, Fresh Root(10g)
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  Garlic(10g)
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  Soy Sauce, Low Sodium(15g)
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  Vinegar, Rice, Seasoned(15g)
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  Fish sauce(15g)
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  Vegetable oil(30g)

Instructions

1. 1Mince the fresh ginger root, garlic cloves, and lemongrass finely. Combine in a small food processor with the honey and 2 tablespoons of vegetable oil, pulsing until a smooth paste forms. Coat the chicken thighs evenly with this lemongrass paste in a large bowl and let sit while you prepare the remaining ingredients.
2. 2Heat the remaining 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Working in batches to avoid crowding, place the chicken thighs skin-side down and cook undisturbed for 5–7 minutes until the skin is golden brown and releases easily from the pan.
3. 3Flip the chicken thighs and cook for 8–10 minutes more over medium-high heat until the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part of the thigh without touching bone.
4. 4While the chicken cooks, combine the brown sugar, low-sodium soy sauce, seasoned rice vinegar, sriracha sauce, toasted sesame oil, minced ginger, and minced garlic in a small saucepan over medium heat. Bring to a simmer and cook for 10–12 minutes until the sauce thickens slightly and coats the back of a spoon.
5. 5In a small bowl, whisk together the chopped green onions, minced ginger, minced garlic, low-sodium soy sauce, seasoned rice vinegar, fish sauce, and vegetable oil to make the scallion oil.
6. 6Divide the cooked chicken thighs evenly into 6 airtight containers while still hot. Portion the sriracha-brown sugar sauce and scallion oil evenly among the containers, drizzling over the chicken.
7. 7Allow the containers to cool to room temperature, then seal and refrigerate for up to 4 days.