Vietnamese Style Southern fried Lemongrass Chicken with Chilli Relish
This recipe is a bit of a mash up between a traditional Vietnamese Lemongrass chicken which is cooked and served in the sauce and a simple chicken thigh burger.

It works a treat though and the Lemongrass sauce cooked down is a great spicy Relish.

Ingredients-
4 Chicken Thigh fillets or 2 Chicken Breast fillets

2 Brioche buns

Breadcrumbs

1 egg- beaten

Plain Flour

Oil for frying
For the marinade-

1 Red Chilli

1 Clove of garlic

1 Lemongrass stalk

3 Tablespoons of fish sauce

1 Tablespoon of sugar
For the Chilli Relish-

1 Red Chilli

1 Clove of Garlic

1 shallot or small red onion

1 Lemongrass stalk

2 Tablespoons of fish sauce

2 Tablespoon of sugar

2 Tablespoons of coconut milk

4 Tablespoons of chicken stock

Plus any remaining marinade.
Method-
1. Chop up the Chilli and Lemongrass for the marinade finely and put into a bowl.

2. Crush 1 Garlic Clove into the bowl.

3. Add the rest of the marinade ingredients to the bowl and stir so the sugar starts dissolving.

4. Place the chicken into the marinade coat it and place into a fridge for minimum 1 hour.
5. Chop the remaining chilli, garlic and Lemongrass.

6. Dice the shallot/onion

7. Once the chicken has been marinating for an hour or longer (even overnight if possible!) drain off any excess marinade (and keep the marinade aside).

8. Heat a griddle pan or frying pan.

9. Slightly oil the chicken then fry and seal it. Hopefully some of the marinade will blacken on the outside of the chicken giving it a nice sweet charred flavour.

10. Set aside the choice to cool slightly.

11. Heat a little oil in a saucepan (I use a drop of sesame oil with some sunflower oil.)

12. Add the chopped Chilli, garlic, shallot, Lemongrass and soften.

13. Add the remaining ingredients for the Relish plus any remaining marinade.

14. Cook this down until it becomes thick and a little sticky and fragrant.

15. Get a frying pan and heat enough oil to submerge the chicken in. Alternatively instead of deep frying heat an oven to 200 Celsius.

16. Dip the chicken in flour.

17. Dip the chicken in the beaten egg.

18. Dip the chicken in the breadcrumbs.

19. Place the chicken carefully into the oil and fry until golden and crispy.

(If using the oven method bake the chicken for around 20-30 minutes making sure it is cooked through.)
Serve in a Brioche bun with some lettuce mayo and top with the Lemongrass chilli relish. Best served with chilli tossed chips and Sriracha.