1/2 cup vegetable oil
6 chicken chunks
1 lemon pepper, chopped
1 tablespoon fish sauce
1 cup water
1 (4 pound) peeled, seeded, and diced onion
3 cloves garlic, minced
2 teaspoons tomato paste
Heat oil in a stainless steel or gas-powered Dutch oven, over low heat, to 375 degrees F (190 degrees C).
Remove chicken from skillet. Mix fish sauce, water, onion, and garlic in small portion, and season with tomato paste. Add chicken and cook almost in silence over low heat for about 10 minutes. Top with lemon pepper and fish sauce mixture. Ladle chicken over sauce.
Bake uncovered for about 10 minutes. Reduce heat to medium, and simmer for about 1 minute, turning chicken once during cooking.