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Pound lemongrass (white parts), garlic, and chilli in a mortar to a paste.
Toss chicken with lemongrass paste, fish sauce, and sugar. Marinate 20 min.
Heat oil in a wide pan over high heat. Cook chicken skin-side down 5-6 min without moving.
Flip, reduce to medium, cook 8-10 min until cooked through and caramelised.
Scatter spring onions over. Serve with jasmine rice and the pan juices.
Chef's Tip
Don't move the chicken for the first 5 minutes — you need that golden crust to form before flipping.