- Chicken Thighs (2 pounds; boneless skinless cut into bite size pieces)
- Yellow Onion (1 onin; thinly sliced)
- Lemongrass (2 sticks)
- Turmeric root (1 inch piece)
- Ginger (1 inch piece)
- Garlic (4-5 cloves)
- Green onions (2-3)
- Red Chilies (2)
- Sesame oil (1 teaspoon)
- Fish Sauce (1 tablespoon)
- Soy Sauce (1 tablespoon)
- Chicken Stock (1 cup)
- Sugar (1/2 tablespoon)
- Basil Leaves (handful; thinly sliced)
- Cornstarch (1 tablespoon)
- Water (2-3 tablespoons)
- Salt (to taste)
Roughly chop the turmeric root, ginger, and garlic cloves and add them to a mortar.
Bash the lemongrass with the knife and finely chop it. Roughly chop the green onions, red chilies and add them all to the mortar with the other ingredients. Add the teaspoon of sesame oil and then bash them all to a fine paste.
In a bowl, add the chicken stock, fish sauce, soy sauce, and sugar. Mix them till they are homogenous.
Put the chicken chunks into a large bowl and add a tablespoon of the paste along with salt, and a tablespoon of the stock. Massage it thoroughly and let it marinate for at least 30 minutes.
Cover the base of a wok with oil and place it on high heat until smoking hot, then add the chicken into the wok and let it fry for a minute or two before turning them over to cook through. Once the chicken starts browning all over, push the chicken to the sides to form a well in the center. Add the rest of the lemongrass paste into the wok and cook for 2-3 minutes stirring occasionally.
Stir the chicken with the paste so that the chicken gets coated evenly. Now add the sliced onions and let them wilt. Once the onions become translucent add the sauce and give it all a stir.
In a small bowl, add the corn starch and add water 1 tablespoon at a time and mix them till no lumps remain.
Check to see if the chicken is cooked all the way through before adding the cornstarch mixture into the wok and cook for 2 minutes or until the sauce thickens.