4 (850 g) Chicken Breast, lightly pounded and cubed (about ¾ inch)

4 Stalks Lemongrass, minced

2 Cloves Garlic, minced

2 (60 g) Shallots, minced

2 T. Sugar

1 T. Oyster Sauce

2 tsp. Chili Flakes

3 T. Fish Sauce

1 tsp. Sea Salt

3 T. Peanut Oil

 

20 Bamboo Skewers, soaked in the water for 1 hour or metal skewers

Peanut or Vegetable Oil

Lettuce Leaves

Mint Leaves

Asian Basil

Cucumber, shredded

Carrots, shredded

 

Vietnamese Dipping Sauce

6 Thai Chilies, chopped

6 T. Sugar

1 Clove Garlic, chopped

3 T. Lime Juice

6 – 8 T. Fish Sauce

¾ to 1 Cup of Warm Water

Some shredded carrots

 

Combine the chicken, lemongrass, garlic, shallots, sugar, oyster sauce, chili flakes, fish sauce, oil, and sea salt in a bowl. Refrigerate the chicken mixture for about 3 hours.
Light up the charcoal or prepare the gas grill for direct cooking over medium heat.
 Thread the marinated chicken pieces onto each skewer. Grill and baste with additional oil until the chicken is fully cooked. Serve warm with lettuce leaves, Asian basil, mint leaves, cucumber, carrots, and Vietnamese dipping sauce.