Chef Jet Tila joined “Good Morning America” for a taste of grilled favorites across the globe.
Check out his recipe for chicken stay with peanut dipping sauce below.
Makes about 8 skewers
2 teaspoons red curry paste
1 tablespoon curry powder
1/2 tablespoon pepper
1 tablespoon salt
1 tablespoon sugar
1 teaspoon garlic powder, or more to taste
1/4 cup coconut milk
2 pounds chicken breast
10 to 15 six-inch bamboo skewers, soaked
To make the marinade combine the curry paste, curry powder, pepper, salt, sugar, garlic powder and coconut milk in a medium bowl.
Slice the chicken against the grain into 2-inch inch square tiles about 1/4-inch thick. Add to the marinade and massage coat it evenly. Thread the chicken onto the bamboo skewers, leaving 2 inches at bottom of each skewer. You can cook immediately or marinade overnight for better flavor and tenderness.
Heat a grill or griddle to high and preheat for at least 5 minutes. Rub a little oil on the grill or spray with pan spray to lube the grill. Grill the chicken for about 3 to 5 minutes on the first side or until you get a nice brown. Flip and cook for another 3 to 5 minutes until just cooked through. Serve with peanut sauce. (Recipe below).
Peanut Dipping Sauce
2 tablespoons vegetable oil
1 tablespoon red curry paste, or more to taste
2 cups coconut milk
2 tablespoons chunky peanut butter, or more to taste
2 tablespoons fish sauce
1/2 teaspoon rice vinegar
2 tablespoons sugar, or more to taste
Heat the oil in a small saucepan over high heat. When hot, stir-fry the curry paste for about a minute or until very fragrant and thick. Stir in the coconut milk and bring it to a boil; cook for 2 minutes while constantly stirring. Be careful not to let it boil over.
Add the peanut butter, stirring constantly, until the sauce begins to thicken and come together, about 2 to 3 minutes. Reduce the heat to a simmer and add the fish sauce, rice vinegar and sugar. Cook the sauce for 1 minute more, then remove it from the heat. An oily film will rise to the top; skim it off if you wish.
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