Heat oil in a hot wok and cook lemongrass and roasted chillies until fragrant.
Add chicken meat and cook briefly.
Stir in sugar and rice wine and cook until liquid is absorbed.
Add fish sauce and lime juice and stir-fry until chicken is fully cooked.
Remove wok from heat and toss with Thai basil and coriander.
Preheat a heavy-based baking tray over the hob.
Heat chillies and rice in a wok for 2 minutes then grind into a paste using a pestle and mortar.
Rub the chicken skin with the prepared chilli paste.
Cook the chicken skin on the hot tray for 5 minutes until crisp.
Thread crispy skins onto skewers and season with salt and white pepper.
Serve skewers with the chicken larb and garnish with sliced vegetables and fresh herbs.