Spicy Chicken Satay

Chicken satay
AuthorHungry PandaCategoryDifficultyBeginner
Yields2 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr
INGREDIENTS FOR MARINADE
 ½ tsp turmeric
 2 cloves finely chopped garlic
 1 stick finely chopped lemongrass
 1 tbsp light soy sauce
 1 tbsp fish sauce
 1 tbsp palm sugar
 splash dark soy sauce
FOR THE PASTE
 5 Thai shallots, finely diced
 1 large red chilli
 2 cloves garlic
 1 stick lemongrass
FOR THE SAUCE
 6 tbsp crunchy peanut butter
 2 tbsp tamarind concentrate
 2 tbsp kecap manis (sweet soy sauce)
 1 tbsp palm sugar
 ¼ tsp salt
 100 ml hot water
HOW TO MAKE
1

Place bamboo skewers in a dish of cold water. Set them aside and soak for 1 hour.

2

Slice the chicken thighs into long slices. Mix all of the marinade ingredients in a bowl and add the sliced chicken.

3

Massage the marinade mix into the meat. Skewer the chicken and put aside.

4

Blend the paste ingredients to a smooth paste then fry the paste in a saucepan along with 1-2 tbsp vegetable oil for 5 minutes until fragrant and a little brown.

5

In another bowl mix all of the sauce ingredients together. Pour the mixture into the saucepan with the paste and bring to a simmer. Reduce the contents by half. This is your satay dipping sauce which you can now pour
into a serving bowl.

6

Heat up a frying pan to high. Splash in some vegetable oil, then place your chicken skewers into the pan and cook on one side for 3-4 minutes. Turn and do the same to the other side, making sure that the chicken is golden brown in colour and has a plentiful char on both sides.

7

Serve on a plate, accompanied by the satay sauce. Get dipping!

Ingredients

INGREDIENTS FOR MARINADE
 ½ tsp turmeric
 2 cloves finely chopped garlic
 1 stick finely chopped lemongrass
 1 tbsp light soy sauce
 1 tbsp fish sauce
 1 tbsp palm sugar
 splash dark soy sauce
FOR THE PASTE
 5 Thai shallots, finely diced
 1 large red chilli
 2 cloves garlic
 1 stick lemongrass
FOR THE SAUCE
 6 tbsp crunchy peanut butter
 2 tbsp tamarind concentrate
 2 tbsp kecap manis (sweet soy sauce)
 1 tbsp palm sugar
 ¼ tsp salt
 100 ml hot water

Directions

HOW TO MAKE
1

Place bamboo skewers in a dish of cold water. Set them aside and soak for 1 hour.

2

Slice the chicken thighs into long slices. Mix all of the marinade ingredients in a bowl and add the sliced chicken.

3

Massage the marinade mix into the meat. Skewer the chicken and put aside.

4

Blend the paste ingredients to a smooth paste then fry the paste in a saucepan along with 1-2 tbsp vegetable oil for 5 minutes until fragrant and a little brown.

5

In another bowl mix all of the sauce ingredients together. Pour the mixture into the saucepan with the paste and bring to a simmer. Reduce the contents by half. This is your satay dipping sauce which you can now pour
into a serving bowl.

6

Heat up a frying pan to high. Splash in some vegetable oil, then place your chicken skewers into the pan and cook on one side for 3-4 minutes. Turn and do the same to the other side, making sure that the chicken is golden brown in colour and has a plentiful char on both sides.

7

Serve on a plate, accompanied by the satay sauce. Get dipping!

Notes

Spicy Chicken Satay
IngredientsDirections