This was a very quick dish I cooked last week. There are various forms of Thai chicken recipes available. I cooked this dish with mainly lemongrass, galangal and extra hot sriracha. A stir fry for all meat-lovers who can withstand the extra heat!
Take 150 gm of boneless chicken leg-meat in a bowl. Add 1 tsp of crushed black pepper, 1 tsp of fish sauce and 1 tsp of fresh lime juice into it and mix it. Then heat up refined oil in wok and stir fry the chicken, remove from wok and keep aside. Heat up fresh refined oil in wok and add 1 tsp of chopped garlic and 1 slice of ginger. Stir fry until aromatic and then add 0.5 tsp of chili oil. After another quick round of stir fry add 3 tbsp of sriracha, 1 dried red chili cut into halves, 5 lemongrass (around 10 cm each) and 1 slice of galangal smashed into the wok. Quick stir fry and add 0.5 tsp of crushed white pepper. After a quick stir add the chicken back to the wok. Sprinkle water, adjust seasoning and stir fry until the reddish oil separates out. Remove from heat and serve hot immediately.