Rinse the chicken, then cut out the breast meat.

Boil the chicken breast until cooked through, then let it cool. Reserve the chicken broth.

Shred the chicken breast into thin strips.

Prepare the other ingredients: Wash the lime leaves. Chop the lemongrass and blend it in a food processor. Mince the garlic. Slice half of the lime leaves into thin strips, leave the rest whole.

In a pan, combine 2 tablespoons of the reserved chicken broth, 3 tablespoons vegetable oil, chili powder, lime leaves, brown sugar, and garlic. Mix well and bring to a boil.

Add the whole chilies, 4 sliced chilies, and Korean chili flakes if desired. Add more chilies if you like it spicier.

Add the shredded chicken and stir-fry until all the liquid is absorbed and the flavors are infused into the chicken. At this stage, you can adjust the seasoning (add more fish sauce, sugar, or MSG) to your taste.

Spread the chicken mixture onto a baking tray lined with parchment paper.

Bake at 250°F (120°C) for 40 minutes. Depending on your oven, this time will give you a chewy, tender jerky. For a drier texture, bake longer as desired.

This is perfect for sharing with friends while snacking!