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-inch sections
- 5 shallots
- 3 garlic cloves
- 1 piece (2 inch) ginger, peeled and thinly sliced
- 1 tsp. ground turmeric
- 4 Tbsp. brown sugar
- 2 Tbsp. peanut oil
- 3⁄4 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 to 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 1⁄4 inch. Place the meat in a glass bowl, cover with the marinade, and toss to coat. Put chicken pieces onto skewers 1 inch 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 to 4 minutes, or until lightly browned. Turn the meat over, baste and cook for 3 minutes. Serve immediately with dipping sauce.