- Season chicken with cornflour, pepper, dark soya sauce, sesame seed oil, half of the brown sugar, fish sauce and half of the tom yam paste. Leave to marinate for at least 1 hour.
- Heat oil in wok and stir fry the garlic, bird’s eye chili and pounded lemongrass with the remaining tom yam paste till aromatic.
- Add marinated chicken and the remaining brown sugar, toss till well-mixed and fry till golden brown.
- Add water and simmer until sauce has thickened. Serve hot.
|My Fiery Lemongrass Chicken|