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1
In a medium bowl, season the chicken with the salt and 1/4 teaspoon black pepper.
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2
Add half of the lemongrass, toss, and set aside.
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3
In a large skillet (if possible, use a pan with a light interior such as stainless steel so you can monitor changes in color), heat the oil over medium-high heat until it becomes runny and starts to shimmer.
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4
Add the sugar and cook and stir continuously.
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5
After 1 to 2 minutes, the sugar will start to clump together then melt into a syrup.
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6
Cook and stir for another 2 to 3 minutes, or until the clear syrup thickens into a gooey caramel-brown liquid suspended in the oil.
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7
You will also smell a pleasant burnt sugar aroma.
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8
Watch the caramel closely during this process as it can burn very quickly.
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9
If the caramel starts to turn black and smell acrid, pull the skillet off the stove for a few seconds before continuing.
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10
Stir in the remaining lemongrass, the onion, and 1 tablespoon of the garlic and cook and stir until the ingredients turn golden brown and fragrant, 1 to 2 minutes.
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11
Add the chicken and raise the heat to high.
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12
Cook, tossing the chicken in the caramel sauce, for about 1 1/2 minutes.
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13
If there isnt enough sauce to evenly coat the chicken, carefully add water, 1 tablespoon at a time.
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14
If the mixture starts to sputter and seize, pull the skillet off the stove until it ceases.
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15
Throw in the chilies and cook and stir until the chicken is no longer pink, 2 to 3 minutes.
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16
Add the fish sauce and the remaining garlic.
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17
Stir with a couple more flourishes to mix well.
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18
When the chicken is just cooked through (cut into a piece to check), taste and adjust seasonings if desired.
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19
Remove from the heat and transfer to a serving platter.
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20
Sprinkle with black pepper to taste and garnish with cilantro leaves and green onions.
