Ingredients

1. Chicken Marinade
2. 1/2 kilo cubed chicken breast
3. 2 tbsps. soy sauce
4. 1 tbsp. Jufran Thai Fish Sauce
5. 4 tbsps. Jufran Sriracha Ketchup
6. 1 tbsp UFC Curry Powder
7. 2 tbsps. brown sugar
8. 2 tbsps. peanut butter
9. 1 tbsp garlic
10. 2 tbsps. oil

Peanut Sauce:

1. 2 tbsps. brown sugar
2. 1 tsp. UFC Curry Powder
3. 2 tsps. soy sauce
4. 1 cup milk (evaporated /fresh / coconut)
5. 1 tsp. Jufran Sriracha
6. 2 tbsps. peanut butter
7. 1 tbsp. sesame oil
8. Black Pepper

Garnish:

1. Crushed peanuts
2. Wansuy

Procedure:

• In a medium bowl, combine chicken, Jufran Thai Fish Sauce, soy sauce, sugar, curry powder, garlic, peanut butter, Jufran Banana Ketchup and Jufran Sriracha. Mix well.
• Marinate for 30 minutes or overnight for best results.
• Thread chicken onto skewers. Set aside.
• Heat up a small pot. Put in coconut milk.
• Whisk together Jufran Sriracha, curry powder, sugar, soy sauce and peanut butter. Let it simmer until the sauce thickens. Season with salt and black pepper.
• Add some crushed peanuts.
• Heat up a pan grill and put the chicken skewers.
• Brush with oil and some excess chicken marinade.
• Grill the chicken, turning occasionally, until completely cooked through.
• Remove from pan and serve with peanut sauce.
• Garnish with crushed peanuts and wansuy.