1.Coarsely chop the lime leaves, garlic, chilli, galangal, lemongrass and red onion; place in a food processor or mortar. Add the five-spice powder, sugar, pepper, fish sauce and vegetable oil. Process to form a thick paste.
2.Rub the paste all over chicken pieces and allow to marinate, covered in the refrigerator, for 4 hours or overnight.
3.Preheat oven to 200°C (180°C fan-forced).
4.Place the chicken pieces onto a baking paper-lined oven tray. Drizzle with olive oil and bake for 25 minutes or until cooked through. Serve with lime wedges and a salad of rice vermicelli, bean sprouts and fresh herbs (see notes).
Not suitable to freeze or microwave. To prepare rice vermicelli, put 150g vermicelli into a large bowl and cover with boiling water. Soak for 5 minutes, then drain and run under cold water.Note