Place bamboo skewers in a dish of cold water.
Set them aside and soak for 1 hour.
Slice the chicken thighs into long slices. Mix all of the marinade ingredients in a bowl and add the sliced chicken.
Massage the marinade mix into the meat. Skewer the chicken and put aside.
Blend the paste ingredients to a smooth paste then fry the paste in a saucepan along with 1-2 tbsp vegetable oil for 5 minutes until fragrant and a little brown.
In another bowl mix all of the sauce ingredients together. Pour the mixture into the saucepan with the paste and bring to a simmer. Reduce the contents by half. This is your satay dipping sauce which you can now pour
into a serving bowl.
Heat up a frying pan to high. Splash in some vegetable oil, then place your chicken skewers into the pan and cook on one side for 3-4 minutes. Turn and do the same to the other side, making sure that the chicken is golden brown in colour and has a plentiful char on both sides.
Serve on a plate, accompanied by the satay sauce. Get dipping!