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Shell the peanuts and remove the skins by rubbing them between the palms of the hands. Put them in a small bowl and add just enough water to cover and soak for 1 minute. Drain the nuts and cut them into slivers.
Heat the wok and add 5ml/1 tsp of the oil. Stir-fry the peanuts for 1 minute until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.
Add the remaining oil to the hot wok. When the oil is hot, add the onion, ginger and garlic and stir-fry for 2-3 minutes until softened but not browned. Remove with a slotted spoon and drain on kitchen paper.
Add the chicken pieces to the hot wok and stir-fry for 3-4 minutes until crisp and golden on all sides. Thread onto pre-soaked bamboo skewers and keep warm.
Add the creamed coconut to the hot wok in small pieces and stir until melted. Add the chili sauce, peanut butter and ginger mixture and simmer for 2 minutes. Stir in the milk and salt, and simmer for a further 3 minutes. Serve the sizzling chicken hot, with a dish of the hot dipping sauce sprinkled with the toasted peanuts.