- Mix together 1 tbsp minced lemongrass, 1 tbsp minced garlic, fish sauce, sugar, red chilli, and salt in a large mixing bowl. Add in the chicken pieces and mix well. Let the mixture marinate for at least 1 hr, or overnight in the fridge.
- In a large wok/pan on high heat, add 1 tbsp vegetable oil, and fry 1 tbsp minced lemongrass and 1 tbsp minced garlic till fragrant. Then add in the marinated chicken and stir well until the chicken is no longer pink and slightly caramelised.
- Cover the lid and cook under medium heat for 5 mins, depending on the chicken cut and its size.
- Add onion wedges to the wok/pan and stir for 2-3 more mins until the onion turns quite translucent. Transfer to a serving plate, garnish with more chilli flakes or coriander. Serve with hot steamed rice or as a snack with ice cold beer.