Mix all the marinade ingredients together and massage it into the chicken. Set it aside to marinate for at least 30 minutes, you can even marinate overnight if you have time.

In large skillet over medium heat, add cooking oil and fry chicken, skin down first, on each side for 5 minutes each, untouched, until nice golden brown. Pour any marinade sauce onto the chicken. You might need to do this in 2 batches if the chicken doesn’t fit as one single layer in your skillet.

Remove chicken from pan, then add oil and sugar to create a caramel sauce. Let the sugar melt and turn to a light brown, amber color. Add your aromatics: lemongrass, garlic and shallots. Scrape off any bits on the bottom of the skillet and stir fry until fragrant, a couple of minutes.

Put the chicken, along with all of its juices, back into the pan and add coconut water.

Turn heat on medium high and bring to a boil. Then reduce heat to low and cover skillet with a lid. Cook for 20 minutes, depending on the thickness of the chicken.

Flip chicken halfway through. Then flip chicken one more time one minute prior to being done.

Remove lid, increase heat to high, flip chicken over skin side down after 5 minutes, and cook until the sauce has reduced and thickened, about 10 minutes. Occasionally pour sauce over the chicken to coat it.

Let it rest for 10 minutes before serving and slicing the chicken.