Chicken (leg boneless in 1”x1” cubes) 375 gms
Shangrila Hot Sriracha Sauce ½ cup
Coconut milk powder 4 tbs
Fish sauce 2 tbs
Sugar 3 tbs
Salt 1 tbs
Shashlik Skewers 6 units
Charcoal 1 pc
Oil 8 tbs
In a bowl add chicken, Shangrila Hot Sriracha Sauce, fish sauce, coconut milk powder, salt, sugar and mix well. Refrigerate for 1 hour. Heat the charcoal pieces on the stove. Place a silver foil piece in the centre of the chicken. Place the charcoal on the foil, add 2 tbs oil over it and cover the chicken immediately to smoke. After 2 minutes, remove the lid and the charcoal with silver foil.Mix the chicken well. Skewer on shashlik sticks. Heat the remaining oil in a pan. Fry the chicken on both sides on medium heat for 8 to 10 minutes turning them frequently. Remove and serve with plain boiled rice.
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