Ingredients
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2 lbs boneless skinless chicken breasts, trimmed and halved (approx 8)
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marinade
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3 cloves garlic, chopped
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1 stalk thick lemongrass, peeled and thinly sliced
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2 tablespoons sugar
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1/2 teaspoon chili paste
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1 tablespoon fish sauce
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1 tablespoon soy sauce
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1 tablespoon sesame oil
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2 tablespoons peanut oil (or other vegetable oil)
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1 teaspoon five-spice powder
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1 fresh red chile, finely chopped
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2 tablespoons sugar
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2 tablespoons lime juice
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4 tablespoons rice vinegar (or distilled white vinegar)
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4 tablespoons fish sauce
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2 cloves garlic, finely chopped
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Instructions
- Place all marinade ingredients in food processor and blend till pureed.
- Transfer to large mixing bowl.
- Cut each chicken breast half lengthways into 4 strips.
- Lightly pound the strips to 1 cm/half inch thick using meat mallet or flat side of cleaver.
- Cut the strips in half and add to marinade.
- Toss well to coat with marinade.
- Cover and leave to marinate at room temperature for 1 hour or overnight in fridge.
- Soak 48 bamboo skewers in salted hot water for 30mins.
- Prepare the barbeque or preheat grill.
- Thread a slice of chicken on to each skewer.
- Grill each skewer, turning once, until chicken is browned on both sides and cooked through, about 3-4mins.
- Serve immediately, with chilli dipping sauce.
- Chilli Dipping Sauce: Mix all ingredients in a small bowl.
- Stir to dissolve sugar.
- Transfer to jar, cover and store in fridge up to a week, if not using immediately.