I made it again and checked my amounts carefully. The mistake I made when posting the recipe was in step 9. I overstated the amount of water to add. It should actually be about 1/4 inch - just barely enough to cover the bottom of the pan. That keeps the chicken tender. As the water simmers off, the chicken will carmelize. That should help with what Jan S noted (watery, didn't caramelize well). Thanks for noticing that, Jan S - I have sent in a correction, so step 9 will be amended soon.
Incredible recipe Chris. My dh & I both loved this spicy dish. I marinaded a whole chicken,(which I cut up and skinned )for 9 hours. It was delicious served with steamed jasmine rice. I loved that it was quick and easy to make. I will be making this often. The chicken was moist and tender and beautifully caramelized. Thank you so much for sharing this treasure. :)
This is absolutely delicious. I made this for our anniversary dinner, the chicken caramelised beautifully and we loved the flavour. In to my favourite file for sure!
I love this recipe! I"m a huge fan of combining lemongrass and chicken! I've been making this exact recipe out of Favorite Brand Name Best-Loved Chinese Rrecipes & More cookbook. Thanks, ChrisMc!
I marinated boneless skinless chicken thighs for about 15 minutes and it was very tasty and moist. I actually forgot to do steps 9 and beyond, but it was still hit with the kids and hubby. My very picky preschooler had several servings of it. Thank you for sharing the recipe.
I think I have this same cookbook, just tried this recipe a few months ago and it was similarly a HUGE hit in our household. After the first time I made it, instead of adding water, I just made a double batch of the marinade and added it in step 9, and now it comes out perfect every time, with a little sauce left over to spoon on the rice! I urge others to try this recipe, the fish sauce really balances the sugar and it's super easy to make.
Highly recommended. I was trying to find a recipe for "spicey chicken with lemon grass" that I had for lunch every day last summer. This recipe is quite good and straight forward to make but not spicey (yet)! I prefer to make it with bonelss as well as skinless thighs. If you don't have fish sauce on hand -- use light soy or half soy and half water.
This didn't suit our tastes so well. It was watery, overly sweet for us and didn't caramelise as I imagined it would-I should have read the recipe closer to see that it wouldn't.