Lemongrass Chicken

You'll need:

• A large cast-iron or heavy steel skillet
• A Frywall that fits (see our sizing guide)
• 4-6 boneless chicken thighs
• 2 stalks of lemongrass
• 2 tbsp. soy sauce or tamari
• 1 tsp. sesame oil
• 1 tsp. light brown sugar
• 1/2 tsp. black pepper
• 5 cloves garlic, grated or finely chopped
• 2 tsp. vegetable oil
• sesame seeds (optional)
• cilantro for garnish (optional)

Trim the ends off the lemongrass, cut into thin strips, and mince finely. Combine in a bowl with the garlic, soy sauce, sesame oil, brown sugar, and black pepper. This is your marinade.

Pour in the marinade into a sealable plastic bag. Add the chicken and work it around so all sides are covered by the sauce. Press out as much air as possible from the bag and seal. Let the chicken rest in the refrigerator for 1-2 hours, or overnight if possible.

In a skillet, heat the vegetable oil on high heat. When the oil begins to smoke, place the Frywall into position. Use tongs to place the chicken into the hot skillet, then lower the heat to medium-high. The heat should be hot enough to keep the outside of the chicken seared rather than soggy, but not so hot that the chicken burns before it's cooked. Cook for 3-4 minutes, then flip the chicken to cook on the other side for another 3-4 minutes. The chicken is done when it's springy to the touch. If it has give, it needs more time.

Turn off the heat and remove the chicken to a cutting board. Slice into 1/2-inch thick strips and serve hot, over a bed of white rice. Garnish with a generous pinch of sesame seeds and a few leaves of cilantro.