Sambai Chicken Skewers


Serves 4


170 g light brown sugar

120 ml rice vinegar

1 Tbsp hot chili paste (such as sambal oelek or of your choice)

1 Tbsp fish sauce (such as nam pla)

75 ml Sriracha or other hot chilli sauce you prefer

1 Tbsp finely grated peeled ginger

600 g skinless, boneless chicken breast, cut into pieces

8 wooden skewers soaked in water for at least 1 hour

How to Cook:

Prepare grill for medium-high heat. 

Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat. 

Remove chicken and thread 4 or 5 pieces onto each skewer.

Transfer leftover marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half, 7–10 minutes.

Grill chicken, turning and basting often with reduced marinade, until cooked through, 8–10 minutes.

Serve on a bed of rice or saffron rice with mixed salad

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