Instructions: Whisk the fish sauce and sugar until the sugar is completely dissolved. Stir in 1 tablespoon oil, the lemongrass, and garlic, then add the chicken and mix to coat the pieces evenly. Allow to marinate, refrigerated, for 2 hours.

Heat the remaining oil in a wok or nonstick pan over high heat. Cook the chicken with the chili until the chicken is cooked through and crisp at the edges, 5 to 7 minutes per side. Serve over rice, with Scallion Oil and Nuoc Cham on the side.

Variation: Ga xao xa can also be made with chicken breast. Thinly slice 1 pound breast meat against the grain. Then marinate it as in step 1, reducing the time to 30 minutes. In step 2, stir-fry until chicken is cooked through, about 5 minutes total.

This recipe yields 4 servings.

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