Lemongrass Chicken Satay

Trim the lemongrass stalks to about 12 cm long, keeping the white and light green parts, and remove the tough outer layers. Pound each stalk with the side of a knife to release its aromatic oils.

Mince the garlic and slice the red chilies finely, removing seeds if a milder heat is preferred. Chop the spring onions into small pieces, separating white and green parts.

Cut the chicken thighs into bite-sized pieces, about 2–3 cm cubes, removing excess skin but keeping some for flavor.

In a mortar and pestle or food processor, combine the pounded lemongrass, minced garlic, red chilies, white parts of spring onions, fish sauce, lime juice, sugar, and black pepper. Pound or blend until a fragrant paste forms.

Transfer the lemongrass paste to a bowl and add the chicken pieces, stirring well to coat each piece evenly. Cover and refrigerate for at least 20 minutes to allow flavors to infuse.

In a small bowl, whisk together the eggs and cornflour until smooth, then add this mixture to the marinated chicken and fold gently until the chicken is evenly coated.

Thread each lemongrass stalk through the marinated chicken pieces, piercing the meat and sliding it onto the stalk to form a satay skewer with 4–5 pieces per stalk.

Heat the canola oil in a large skillet or griddle pan over medium-high heat until shimmering.

Working in batches to avoid overcrowding, place the lemongrass chicken satay skewers on the hot pan and cook for 8–10 minutes, turning occasionally, until the chicken is cooked through and lightly charred on the outside.

Transfer the cooked satay skewers to a serving plate and garnish with the reserved green parts of spring onions.

Serve the lemongrass chicken satay hot with sweet chilli sauce on the side for dipping.