Set aside some of the chopped shallot and garlic for later. Clean about 6 large stalks of fresh lemongrass. Slice half into rings and finely chop the other half. Finely chop 6-7 fresh chili peppers together with the lemongrass.

Heat a skillet over medium heat. When hot, add cooking oil. Once the oil is hot, add the chopped shallot, garlic, lemongrass, and chili. Stir-fry until golden and fragrant. Stir-frying the chopped chili is the secret to giving the dish a beautiful golden color and a wonderful aroma.

Add the marinated chicken and stir-fry until the outside is cooked. Add a little water and continue to stir-fry. Adding water helps the chicken absorb the flavors and ensures it cooks through. For extra flavor, you can use fresh coconut water instead of water if desired. Stir-fry until the liquid is absorbed and the chicken is golden, then turn off the heat.