You’ll need 4 (10-inch) skewers or 6 (6-inch) skewers. If they’re flimsy bamboo, soak them in water for 1 hour. See the main post for skewer buying tips. This recipe was informed and inspired by a black pepper roast chicken recipe in Bangkok, a cookbook by Leela Punyaratabandhu. To serve as an appetizer, use short skewers and make more!
Category: not set
Cuisine: not set
3/4 teaspoon fine sea salt plus more as needed
1 tablespoon oyster sauce
1 tablespoon Golden Mountain seasoning sauce Maggi seasoning sauce, or Bragg Liquid Aminos, or soy sauce
1 tablespoon honey or brown sugar (light or dark)
1 1/4 pounds boneless skinless chicken thigh, leg, and/or breast, cut into strips abou
3 large garlic cloves roughly chopped
2 tablespoons packed chopped cilantro stems or roots
2 1/4 teaspoons black peppercorns
2 tablespoons canola or other neutral oil
Thai sweet chile sauce
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