Vietnamese Chicken Roti | Roti Ga

Mix all the marinade ingredients together then massage it into the chicken.
Set it aside to marinate for 30 min.
In large skillet over medium heat, add cooking oil and fry chicken, skin down first, on each side for 3 minutes each.
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. Then add your aromatics: lemongrass, garlic and shallots. 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 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 and cook until the sauce has reduced and thickened, about 10 minutes. Occasionally pour sauce over the chicken to coat it.
Let rest for 10 minutes before serving and slicing the chicken.
Serve with rice and/or veggies. Enjoy!