Method:
Prepare the coconut cream by whisking the coconut milk powder into the water. Set aside. Heat the oil in a wok and fry the onion until softened, then add the garlic and chilli and cook until fragrant. Add the sugar and stir, allowing the ingredients to caramelise slightly, then add the soy sauce and peanut butter. Stir until the peanut butter has melted. Pour in the coconut cream and heat through. Reserve a third of the mixture as a dipping sauce and place the remaining mixture into a shallow bowl or resealable bag with the skewered chicken strips. Allow to marinade for 30 minutes. Fry the chicken by adding oil to a large pan and heat until almost smoking. Add chicken skewers and cook for 2-3 minutes on each side, or until cooked through. Serve with the dipping sauce.