1 tbspvegetable oil4chicken breasts, skin and wings on1onion, diced1lemongrass stalk, white part only, coarsely chopped10 gm (2cm piece)ginger, grated4 gm (1cm piece)fresh turmeric4garlic cloves, finely chopped400 mlcoconut milk 2 tspfish sauce, or to tasteTo serve:steamed white rice and sambal asli (optional; see note)Sweet and sour vegetables150 mlaged rice wine vinegar100 gmcaster sugar150 gmbean sprouts, trimmed5baby corn, coarsely chopped1Lebanese cucumber, halved lengthways, seeds removed, coarsely diced½ cupcoarsely chopped coriander, plus extra to serve2small red chillies, thinly sliced
Heat oil in a large frying pan over medium-high heat, add chicken skin-side down in batches and cook, turning once, until golden (2-4 minutes each side). Transfer chicken to a plate and set aside. Add onion to pan and stir occasionally until tender (3-4 minutes).
Pound lemongrass in a mortar and pestle until finely crushed. Add ginger, turmeric and garlic, pound to a coarse paste, add to pan and stir-fry until fragrant (1-2 minutes). Add chicken, coconut milk and fish sauce, cover with a lid, reduce heat to medium and simmer, turning chicken occasionally, until cooked through (15-16 minutes). Keep warm.
For sweet and sour vegetables, combine vinegar, sugar and 100ml water in a saucepan over medium-high heat and stir until sugar dissolves (1-2 minutes). Set aside over ice to cool slightly. Place remaining ingredients in a bowl, pour vinegar mixture over and set aside.
Remove chicken from sauce, thickly slice, return to sauce, and serve with rice, sweet and sour vegetables, extra coriander, and sambal asli to the side.
Note Sambal asli is an Indonesian chilli sauce;
it's available from Asian grocers.