Lemongrass Chicken Thighs

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  1 Lemongrass, Fresh(30g)
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  2 tbsp Honey
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  1 tbsp 1 tablespoon kosher salt
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  3 lbs Chicken Thigh, Boneless Skinless

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

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  0.3 cup Brown sugar
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  0.3 cup Soy Sauce, Low Sodium
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  2 tbsp Vinegar, Rice, Seasoned
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  1 tsp Sriracha sauce
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  0.5 tsp Sesame Oil, Toasted
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  1 tsp Ginger, Fresh Root
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  1 tbsp Garlic
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  6 Green Onion (Scallion)(90g)
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  1 tbsp Fish sauce
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  2 tbsp Vegetable oil

Instructions

1. 1Mince the fresh ginger root, garlic cloves, and lemongrass finely. Combine in a food processor with the honey and vegetable oil, pulsing until a smooth paste forms. Coat the chicken thighs evenly with this lemongrass paste in a large bowl and let sit for 15 minutes.
2. 2Heat 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 over medium-high heat 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, and toasted sesame oil in a small saucepan over medium heat. Add the minced ginger and minced garlic, then bring to a simmer and cook for 10–12 minutes over medium heat 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 create 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.