Crispy Lemon Grass Chicken

Serves 4

1 pound boneless chicken breast, sliced
1 cup oil
2 stalks lemon grass, thinly sliced
2 shallots, thinly sliced
3 cloves garlic, chopped
1/2 teaspoon salt
1 tablespoon soy sauce
1 tablespoon palm sugar, or sugar
4 dried chilies
1 tablespoon fish sauce
1/4 teaspoon black pepper

In a wok with oil over high heat, deep-fry lemon grass until golden brown. Remove from oil and drain on paper towels. Pour off all but about 1 tablespoon of the oil. Add shallots and garlic and sauté briefly. Add chicken and stir-fry about 3 minutes. Add salt, soy sauce, palm sugar, dried chilies, fish sauce and black pepper, stirring until chicken is cooked. Serve on a platter sprinkled with deep-fried lemon grass.