Whole Chicken (Broken Down)
2 Stalks Lemongrass (finely chopped)
5 Garlic Cloves (minced)
2 Tbsp Soy Sauce
1 tsp Sesame Oil
1 tsp Sugar
1 tsp black pepper (ground)
1/2 tsp cayenne pepper
1 Tbsp Vegetable Oil
Fresh Cilantro (chopped) for garnish
Take the whole chicken and break it down into it's portions.
In a Ziploc bag, combine chicken, chopped lemongrass, garlic, soy sauce, sesame oil, sugar, cayenne pepper and pepper.
Seal and shake the bag to evenly disperse marinade with the chicken.
Place in refrigerator to marinate for 2 - 4 hours. Half a day is best!
In a sauce pan, heat the vegetable oil over medium heat and add the chicken.
Cook the chicken on both sides for about 7-10 min on each or until you start to see a nice golden brown colour.
Remove from the pan and check the internal temperature of the chicken looking for 165˚F (75˚C). Be sure to check the more than once piece and in the thickest locations to ensure it is cooked all the way through.
Slice into strips and serve over a bowl of steamed white rice or riced cauliflower.
Sprinkled with sesame seeds and garnish with chopped cilantro. Enjoy!