Bang Bang Chicken Skewers

Instructions

1. 1

   Whisk the mayonnaise, sweet chili sauce, sriracha, honey and rice vinegar in a bowl. Wash and slice the cucumber and scallion, then set them aside.

2. 2

   Use boneless, skinless chicken thighs. Cut it into roughly 2.5 cm pieces. Toss with the vegetable oil, black pepper and 0.5 tsp salt. Divide among eight short metal skewers, leaving small gaps between pieces.

3. 3

   Put the dry, uncooked long-grain white rice, 520 ml water and remaining 0.5 tsp salt in a 2-liter saucepan. Bring to a boil over high heat, allowing about 4 minutes. At the same time, preheat a 28 cm grill pan over medium-high heat for 3–4 minutes.

4. 4

   Once the rice boils, stir once, cover and reduce the heat to low. Simmer gently for 15 minutes, then remove from the heat and leave covered for 10 minutes. Cook the skewers during this time.

5. 5

   Lay four skewers in the hot grill pan without crowding. Cook for 10–12 minutes, turning every 2–3 minutes, until browned and the thickest chicken pieces reach 74°C/165°F on a thermometer. Check without touching the metal skewer. Reduce the heat to medium if the outside browns too quickly.

6. 6

   Transfer the cooked skewers to a platter and cook the remaining four in the same way, checking their temperature. Let the second batch rest for 2 minutes.

7. 7

   Fluff the rice and divide it among four plates with the cucumber. Add two skewers to each plate, spoon all the sauce over the cooked chicken, and finish with the scallion and toasted sesame seed.