Chicken Satay

Satay is a type of skewered marinated meat served in thick sauce flavoured by coconut milk and peanuts. Though it is most frequently associated as a Thai dish satay originated in Java, Indonesia and considered to be their national dish. It was invented by street vendors during the 19th century when there was a huge influx of Arab immigrants in the region, for the locals it was an opportunity to earn more. Initially meats that were used are mutton and beef as these was favoured by the Arabs, and traditionally there are four pieces of meats placed on each skewer.


With modern satay, chicken is more widely used and if you visit Indonesia or Malaysia you will see a lot of these sold in the streets, I suggest if you come across these street vendors is to try them out as they are so affordable and so delicious, eating it on the streets is the best way to enjoy an authentic satay, freshly cooked in front of you while inhaling that wonderful smoke coming out of that grill.

Chicken Satay
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 800g chicken thigh fillets, cut into long strips 1 inch wide
  • 5 cloves garlic, minced
  • 1 tsp cayenne pepper
  • 1 tsp ginger paste
  • 1½ tsp turmeric
  • 2 tbsp ground coriander
  • 1 tbsp cumin
  • 3 tbsp peanut oil
  • fish sauce, to taste
  • ½ cup crunchy peanut butter
  • 1½ cups coconut milk
  • 4 shallots, finely chopped
  • 2 cloves garlic, minced
  • 2 tsp ginger paste
  • ½ tsp cayenne pepper
  • 2 tsp dark soy sauce
  • 3 tbsp brown sugar
  • 2 tbsp lemon juice
  • peanut oil
  • bamboo skewers
Instructions
  1. Combine garlic, cayenne pepper, ginger paste, turmeric, ground coriander, cumin, peanut oil, fish sauce and chicken in a bowl. Marinate for at least 1 hour.
  2. In a wok add peanut oil then sauté shallots, garlic and ginger. Cook until shallots caramelized.
  3. Add coconut milk, peanut butter, dark soy sauce, lemon juice, cayenne pepper. Mix well until it achieves an even consistency then simmer in low heat for 15 minutes. Remove from heat then set aside.
  4. Remove chicken from marinade, place in skewers then cook in a charcoal grill. Once side of chicken is browned turn to the other side and do the same. Turn only once, this will make sure chicken is still tender and not dry.
  5. Serve with warm peanut sauce.
Notes
For your bamboo skewers not to burn while grilling soak it first in water for at least two hours before using.

 

Chicken Satay Wide

You can buy dark soy sauce in Amazon, here are some links:


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9 Responses

  1. Sounds delicious, thanks for sharing!

  2. cecilia says:

    Thank you for the links to a good soy sauce, the stuff in the supermarket is rubbish!.. and that peanut sauce is going to be on our table very soon.. thank you!!.. c

  3. kitchenriffs says:

    Great dish! I’ve had this in restaurants, but never made it. I should — it’s easy! Thanks for this.

  4. Yum! I always order this if I see it on the menu. So tasty. Yours look perfectly cooked.

  5. Kristy says:

    What is it they say…everything tastes better on a stick?! This does look delicious – the sauce especially.

  6. Tessa says:

    One of my favorite dishes! Looks fantastic!

  7. A tasty Malaysian staple that I could never resist!

  8. We’ve pinned this one. We love peanut dips with chicken, but haven’t found a great recipe. Can’t wait to try this.

  1. July 29, 2015

    […] Asian stir fries and in some soups. You can also see peanuts used in sauces like the ever popular satay as well as some stews like the Filipino Kare Kare and Balbacua. Today we will be using it as a […]

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