MINI CHICKEN SKEWERS WITH THAI COCONUT SAUCE
These delightful chicken skewers are a delicious bite to serve as a canape. The chicken is bursting with flavour from a combination of two of our best selling sauces and finished off perfectly with the accompanying creamy Thai coconut dipping sauce.
Ingredients:
500g Chicken thigh, sliced into thin strip, 2cm wide,7cm long (depending on your skewer length)
¼ cup AFR Ginger soy sauce
¼ cup AFR Instant Noodle sauce
Coconut dipping sauce:
150ml coconut cream
1tbsp AFR Ginger Soy sauce
1tbsp Thai red curry paste
Fresh coriander to garnish
Small bamboo skewers or cocktail sticks
Method:
Take your sliced chicken and marinate in a container with the ginger soy sauce and instant noodle sauce. Cover and refrigerate for 1 hour or overnight.
Soak the skewers for 30 minutes in water before using.
Mix the coconut cream, ginger soy sauce and thai red curry paste together to make a sauce. Set aside until needed.
Place the marinated chicken onto the skewers. Reserve the marinade. Heat a grill pan or bbq on a medium-high heat with a tablespoon of oil. Once hot, add the chicken skewers and grill for 4-5 minutes on each side or until cooked through. Brush on the leftover marinade halfway through cooking to stop the chicken drying out.
Fill shot glasses with 1 inch of coconut sauce in the bottom, place a chicken skewer into the glass and garnish with fresh coriander.