Cut up scallions, ginger and red onions. Blend them with minced garlic and minced lemongrass until they are finely minced mixture.
Into the mixture in a bowl add fish sauce, soy sauce, brown sugar, lime juice and cooking oil.
Put the chicken thighs into a gallon Ziploc bag. Add the seasoning in the bowl into it. Remove any air in the bag and seal it. Then mix the seasoning with the chicken thoroughly. Place in the refrigerator to marinate overnight.
Pre-heat oven to 400 degrees F
Cover a baking tray with aluminum foil and put a baking rack over it. Place the chicken pieces on the rack, skin side down. Bake in oven for 30 minutes.
Put the remainder of the seasoning liquid into a pot and mix with corn starch slurry and chicken bouillon. Bring the pot to boil and simmer for a few minutes until the gravy is thickened.
Take the chicken out of the oven and turn the pieces over to skin side up. Baste the top with the gravy. Bake in oven for 15 minutes
Increase the temperature to 425 degrees F.
Baste the chicken with more gravy and bake in oven for another 15 minutes.
Check that the internal temperature of the chicken is >165 deg F. If not, baste it and bake it at 10-minutes increments until chicken is fully cooked.
