- Caitlin Hogan
The Fox's Socks
If you like it hot, and you like it saucy, then we have two words for you - Crack Fox. Made from organic produce sourced from the Byron Bay region, you can expect flavours like fermented habanero with bush citrus and ginger, and our pick of the bunch, Bowen mango, reaper and kaffir lime sambal.
As delicious as these sauces are on their own, it's time to get creative. Our BBQ, a recent birthday gift, has been copping a workout of late and seeing as we're enjoying it so much, why not fire it up again to cook a batch of spicy chicken skewers?
Crack Fox Chicken Skewers
5 chicken thigh fillets
1 bunch of spring onions
1/2 cup brown sugar
1/4 cup fish sauce
1/2 cup rice vinegar
1/4 cup Sambal
1 teaspoon minced ginger
1/4 cup Crack Fox hot sauce (take your pick in flavours)
Skewers (soak in water)
Add brown sugar, fish sauce, rice vinegar, Sambal, minced ginger and Crack Fox hot sauce into a mixing bowl and stir until combined.
Dice chicken thigh fillets into 4cm cubed portions then add to mixing bowl and place in fridge to marinate for an hour.
Cut the end of the spring onions into 4cm long sections and put to the side.
Start by threading one slice of spring onion onto your skewer, followed by a marinated chicken piece and repeat this process until your skewers are full.
Oil and preheat BBQ or fry pan until searing hot then place skewers on for 7-10 minutes, rotating them as they cook.
Once fully cooked through, remove skewers from the heat and get ready to serve up with rice, a sprinkle of fried shallots and coriander. If you like it extra hot, add another drizzle of Crack Fox hot sauce when serving.
Once you become a self-confessed Crack Fox hot sauce lover, you'll want to keep a bottle or two on hand because this stuff is the fox's socks! To purchase a bottle, head over to Crack Fox Hot Sauce.