This dish is commonly found in street vendor stalls in Malaysia, but it’s easy enough to make at home. You can substitute flank steak for chicken if you wish.
Serves: 8Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy
- 2 Tbsp. Worcestershire sauce
- 4 tsp. lime juice
- 1 tsp. soy sauce
- 2 tsp. brown sugar
- 1 small serrano pepper, sliced
- 1 tsp. ground coriander
- 1 tsp. ground fennel
- 2 stalks lemongrass, cut into 1" sections
- 5 shallots
- 3 garlic cloves
- 2" piece ginger, peeled and thinly sliced
- 1 tsp. ground turmeric
- 4 Tbsp. brown sugar
- 2 Tbsp. peanut oil
- ¾ tsp. salt
- 3 lbs. boneless, skinless chicken thighs
- Combine Worcestershire sauce, lime juice, soy sauce, brown sugar, and serrano pepper in small glass bowl, cover and refrigerate until ready to serve.
- Place the coriander, fennel, lemongrass, shallots, garlic, ginger, turmeric, and sugar into a food processor and pulse several times until the mixture resembles creamy mashed potatoes. Scrape down the sides of the bowl and add 1–2 tablespoons of water if necessary. With the food processor running, add oil until it is fully incorporated.
- Cut the chicken thighs into pieces roughly 1" by 3" by ¼". Place the meat in a glass bowl, cover with the marinade, and toss to coat. Put chicken pieces onto skewers 1" apart.
- Place a grill pan over medium-high heat. Once it’s heated, place a few skewers on the pan, making sure they don’t touch. Baste the meat with the marinade and cook for 3–4 minutes, or until lightly browned. Turn the meat over, baste and cook for 3 minutes. Serve immediately with dipping sauce.