Directions

To Prep

1. In a bowl, combine the Marinade ingredients, then add the chicken to coat.
2. Blend the lemongrass, shallot and chillies into rough paste, set aside.

To Cook

1. In a small skillet, mix the 2 tbsp sugar with 1 tbsp water and cook over high heat, stirring until the sugar is dissolved. Then cook without stirring until a deep amber caramel forms.
2. Remove from heat and stir in the remaining 2 tbsp water. Transfer to a bowl.
3. Heat a wok over high heat, add the oil and heat until shimmering. Add in the paste and stir fry until fragrant.
4. Add the chicken and caramel, stir fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with spring onion and coriander.