Combine all marinades with the chillies, onions and garlic, mix well and add the sesame oil.
Cut the chicken into even sized pieces about 2cm square and toss into the marinade.
Marinate the chicken in the fridge for at least 1 hour.
Thread onto skewers and grill on a very hot grill plate for about 3-5 minutes each side, turning once.
Place the left over marination into a saucepan, add one can of coconut cream and bring to a vigorous boil. Simmer for 5 minutes. (I know this bit isn’t Chinese but I like the flavour!)
Serve on steamed rice, pour over coconut sauce.
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