These sweet & spicy Asian flavoured chicken skewers are so easy to make. An overnight marinade ensures the flavours penetrate more deeply but you could shorten this if you are in a hurry. A zingy green papaya salad is the perfect salad to accompany this dish.
I put this recipe together to pair with Essay Wines Chenin Blanc and it’s the perfect partner & they have kindly let me share it here too.
Recipe Serves 4
Spicy chicken skewers
- 700 gms deboned and skin off chicken thigh meat
- 2 Tbs oyster sauce
- 1 Tbsp honey
- 2 tsp Dijon
- 1 Tbs hot sauce such as sriracha
- 2 cloves garlic minced
- 2 tsp grated ginger
- 1 Tbsp soy sauce
- 2 Tbs neutral oil to fry
- Wooden sticks to skewer
- Make in advance. Add all the ingredients except the oil to a Ziploc bag and mix with the chicken meat to thoroughly coat. Leave to marinate overnight.
- When you are ready to serve and the salad is made, remove the chicken from the fridge (advisable to do this an hour or 2 in advance to bring the meat to room temperature). Cut the thighs into thirds and thread the meat onto the skewers. Make 6 – 12 depending on how long the skewers are. Heat a non-stick griddle pan or skillet and brush the skewers with oil. Fry on all sides until golden and cooked through.
Green papaya salad
- green 2 Tbs palm sugar finely grated or muscovado sugar
- 2 garlic cloves minced
- 2 Tbs plus fish sauce
- 2 1/2 Tbsp freshly squeezed lime juice
- 15 thin green beans
- 1/2 a medium / large green papaya seeds removed, and shredded (about 3 heaped cups)
- 15 small cherry tomatoes halved
- 1/2 cup chopped fresh cilantro coriander
- 4 spring onions very thinly sliced
- 1/2 fresh red Thai chile or another chilli finely sliced (leave seeds in if you like it extra spicy)
- 2 Tbs coarsely chopped roasted and salted peanuts
- To make the salad heat a small pot of water and to boiling and blanch the green beans for 3 minutes and then refresh under cold water or drop them into an ice bath to suspend the cooking process. When Cool roughly chop into about 3cm pieces.
- In a small bowl, mix the sugar, garlic, fish sauce and lime and stir until dissolved. Keep aside.
- Shred the de-seeded green papaya into julienne and add to a bowl (you want about 3 to 3 ½ heaped cups to). Add the green beans, chopped spring onions, chopped cilantro/coriander, chopped chilli and cherry tomatoes. Toss to combine.
- When you are ready to serve, pour over the dressing and toss to thoroughly coat. Sprinkle over the chopped peanuts.
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