In a large mixing bowl combine the sugar and fish sauce, and mix until the sugar has dissolved. Add half of the lemongrass, half of the chile
, half of the garlic and the chicken
pieces. Coat the chicken, then let it marinate, covered, in the refrigerator for 1 hour or overnight for a better result.
Heat a large saucepan
over medium heat, add the oil and remaining lemongrass and cook for 1 minute. Then add the garlic, shallots, chile, and fry
until fragrant and slightly brown.
Turn the heat to high, then add the chicken searing all sides until browned, about 2 minutes on each side.
Add the onions and coconut juice, and cover with a lid. Cook the mixture over medium heat for 5 minutes, or until the sauce has reduced by half. Remove the lid, add the scallions
and cook 1 minute more.
Transfer the mixture to a bowl, garnish
) and eat with jasmine rice.