Rinse the chicken breasts and boil them with 2 kaffir lime leaves, smashed lemongrass stalks, a pinch of salt, and a little sugar.

Once the chicken is cooked, transfer it to a bowl of cold water to cool. Drain well and shred into bite-sized pieces.

Heat about 1/2 cup (120 ml) of oil in a pan. Add minced garlic and sauté until fragrant, then add lemongrass. Stir in salt, sugar, chili flakes, chopped fresh chili (to your preferred spice level), and turmeric powder. Cook until the mixture is well combined and the sugar and salt are dissolved.

Add the shredded chicken to the pan and mix well to coat with the seasoning. Cook over low heat, stirring until the liquid is absorbed. Taste and adjust seasoning as needed.

Add the lime leaves and whole chili peppers. Stir until the lime leaves are cooked, then turn off the heat.

Spread the chicken evenly on a baking tray to prepare for drying.

Preheat the oven to 250°F (120°C). Place the chicken in the oven (use only the top heat if possible). Every 5-7 minutes, open the oven and stir the chicken for even drying. Continue until the chicken is dry, then remove and let cool before serving.

The dried chicken should be chewy but not too hard.