Make sure and use fish sauce and coconut milk when making the peanut sauce. No substitutes.
1 cup water
1 Tbsp soy sauce
1 /4 cup coconut milk
20 6-inch wooden skewers
1 /4 cup pineapple juice
2 Tbsp soy sauce
1 tsp minced garlic
1 Tbsp sesame oil
1 /4 cup Thai chili sauce1 pound boneless skinless chicken breasts, cut into 20 strips
2-3 Tbsp peanut oil
Combine water, soy sauce and coconut milk together and soak the skewers in the mixture for 2-4 hours. Use a plastic-wrapped weight to keep the skewers submerged in the mixture.
Thread the chicken on to the soaked skewers, leaving a small portion of the skewer empty so that it can be picked up after cooking.
Combine pineapple juice, soy sauce, garlic, sesame oil and chili sauce.
Pour marinade over the chicken skewers and allow them to soak for 3-4 hours. The chicken should be refrigerated while marinating.
Preheat oven to 375.
Over high heat, heat enough peanut oil in a large, non-stick skillet to lightly coat the surface. Drain the marinated skewers. Sear the chicken skewers six to seven skewers at a time. Flip skewers after one or two minutes and brown other side. Once both sides are browned, place skewers on a baking sheet. Repeat process with remaining skewers, working in small batches, and adding oil to the pan as needed until all skewers have been seared. Hold until party time.
Bake skewers for five to six minutes and served with Georgia Peanut Dipping Sauce.
You may marinate and sear the skewers one day in advance. Wrap and store in the refrigerator until party time. Let skewers sit at room temperature 15 minutes before baking.