SPICY THAI CHICKEN SKEWERS

Earthy curry chicken with a zesty and smoky twist

Ingredients

For the Satay Seasoning

2 tablespoons Malaysian curry powder
1 teaspoon orange peel, dried
½ teaspoon lemongrass, dried
½ teaspoon ginger, dried
½ teaspoon garlic
½ teaspoon onion
1 teaspoon sugar
1 teaspoon cayenne chili powder

For the Chicken

2 pounds thinly sliced chicken breasts
Bamboo skewers

For the Chili Oil

1½ teaspoons chili flakes
2 bird’s eye chilis, thinly sliced
3 scallions, thinly sliced
2 tablespoons cilantro, roughly chopped
Sesame seeds
½ cup vegetable oil

Preparation

Preheat oven to 375°F. Line a sheet tray with aluminum foil and set aside.
Combine all ingredients for the Satay Seasoning in a small bowl.
Cut each chicken breast lengthways to create two long strips of chicken.
Mix chicken pieces with Satay Seasoning until fully coated. Thread chicken strips onto skewers.
Place assembled skewers on a baking sheet.
Bake for 15–20 minutes until slightly browned and juices run clear.
While chicken is cooking, prepare the chili oil. Combine chili flakes, chilis, scallions, cilantro and sesame seeds in a heat-proof bowl. Heat vegetable oil in a small saucepan until it ripples and is hot.
Pour heated oil onto the mixture in the bowl; it will sizzle as it cooks the scallions and cilantro.
Once chicken has cooled for 2–3 minutes, enjoy with cooled chili oil.

Total time: 35 minutes

Makes: ~16 skewers