1 1/2 lb boneless skinless chicken thighs cut into bite size
1 medium onion thinly sliced
Corn starch to coat the chicken
Salt to taste
1-2 Tbsp of sugar
Oil for deep-frying
1 stalk of lemongrass
2- inch piece galangal
1 tsp of shrimp paste/terasi
About 20-30 bird’s eye chili
5 cloves garlic
1/2 cup of water
Put all the chili ingredients into a food processor and ground into a fine paste. The water is to get the grinding process going.
Heat up some oil in a pan, enough to cover the chicken for deep frying. Meanwhile, dredge the chicken pieces into the corn starch and fry until golden brown and set them aside.
In a separate pan, heat up about 3 Tbsp oil oil and stir fry the onion until they are soft, add in the chili paste and stir fry until fragrant, about 1-2 minutes. Add the sugar and salt to your taste. Add the fried chicken pieces and toss them to make sure they are coated with the sauce and stir fry for another 1 minute and serve immediately.