Remove the tough outer layers from 1 lemongrass stalk. Bruise the white part and cut it into large pieces.
Mix with 2 garlic cloves, minced, 2 tablespoons of lime juice, 2 tablespoons of fish sauce, 1 tablespoon of light soy sauce, 2 tablespoons of brown sugar, and 1 tablespoon of vegetable oil.
Coat 800g of boneless, skinless chicken thighs in the marinade. Cover and refrigerate for 1-24 hours.
Heat ½ tablespoon of extra vegetable oil in a frying pan over medium heat. Lift the chicken from the marinade and remove the large lemongrass pieces.
Cook in batches for about 6-8 minutes, turning halfway, until deeply golden and the thickest part reaches 165°F / 74°C.
Remove any remaining lemongrass pieces. Rest for 5 minutes, then slice.
