One of the best parts of backpacking in my early twenties was discovering a world full of new and previously unheard-of foods.
I still remember the first macadamia nut I tasted in Australia, the first durian in Singapore and my first bowl of miso soup in Japan.
I can still taste the sweet steamed red bean dumplings from the old lady who sold them outside my dorm in Shanghai, and I remember the buzz in a sushi bar when a puffer fish was removed from its tank, deflated and turned into the freshest Fugu sashimi.
I don’t recall many town names or faces from those trips, but I clearly remember the meals we shared, the local beers we drank and the new cooking styles that opened up my culinary horizons.
One lesson I learned from Asian street food is that simplicity and speed matter. Quick preparation helped keep food safe in tropical heat, and often the simplest dishes were the most flavorful.
These Sweet Chilli Chicken Skewers are as easy as it gets. If you’re pressed for time or short on ingredients, simply coating the chicken in sweet chilli sauce will still produce a delicious skewer. Adding a few extra ingredients deepens the flavor, and cooking over a BBQ or open flame intensifies the caramelized sweetness.
The real magic comes from the sugar in the sweet chilli sauce caramelizing over heat — irresistible.
The quantities below serve 1–2 people depending on other dishes. Scale up as needed for larger groups.
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1
chicken breast
around 200g -
2
tablespoon
sweet chilli sauce -
1
teaspoon
soy sauce or Tamari -
1
clove
of garlic
crushed
-
Soak wooden skewers in cold water while you prepare the chicken to prevent burning.
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Slice the chicken breast into long strips, no more than 1 cm thick. Place the strips in a bowl with the sweet chilli sauce, soy sauce and crushed garlic.
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Mix well and ideally refrigerate for 30 minutes up to 24 hours. If short on time, you can cook them immediately and they will still be tasty.
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Thread the chicken onto the skewers, pushing the thinner end on first so the thicker part cooks through evenly.
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Cook over hot coals, a barbecue or a grill for about 3 minutes per side, until caramelized and charred in spots.
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Baste the skewers with any remaining marinade while they cook using a brush for extra glaze.
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Before serving, ensure the chicken is fully cooked with no pink in the centre.