Description
Chicken Satay – charcoal grilled succulent skewered chicken served with special satay sauce. This Chicken Satay is full of flavour even without the sauce. A must try Malaysian street food.
Ingredients
Scale
Chicken Satay
- 500g de-boned Chicken Thigh (or chicken breast), include the skin and fat
- 1/2 Onion
- 1/2 teaspoon Salt
- 3 teaspoon Brown Sugar
- 1/2 tablespoon Coriander Powder
- 1/2 tablespoon Turmeric Powder
- 1/2 tablespoon Cumin Powder
- 1/2 tablespoon Sweet Paprika Powder
- 1/2 tablespoon Chili Powder
- 1 tablespoon Curry Powder
- 1/2 teaspoon sesame oil
Satay Sauce
- 3 Shallots – chopped
- 1 clove Garlic – chopped
- 2 Red Chili – chopped
- 1/4 teaspoon Turmeric Powder
- 1 tablespoon Coriander Powder
- 1 tablespoon Galangal – chopped (substitute with ginger if galangal is unavailable)
- Juice of 2 Limes
- 1 tablespoon Soy Sauce
- Salt to taste
- 1 tablespoon Brown Sugar
- 2 tablespoon Crunchy Peanut Butter
- 125ml Water
- 2 tablespoon Milk
- 2 tablespoon Vegetable Oil (for frying)
Instructions
- Chicken Satay
- Cut chicken thigh (and skin) into thin strips of 1inch slices. Blend onion in a food processor. Mix all ingredients in a plastic container, cover and refrigerate for several hours or preferably overnight.
- After marinating, thread the marinated chicken through soaked skewers. Thread the skin in between meat slices. This makes the satay more tender and juicy.
- Arrange the skewers on a heated grill or barbecue and grill until meat is evenly browned on both sides and cooked through. Prick meat with a toothpick. If no liquid runs out, it’s done.
- Serve with satay sauce, cucumber and onion.
Satay Sauce
- Ground the first 6 ingredients with a pestle and mortar (or you can also use a food processor).
- Heat oil in a wok/pan and fry the ground ingredients until the oil rises to the top.
- Add the other ingredients except milk. Bring to a boil, then simmer the mixture until the gravy turns thick. Add the milk and simmer another 5-6 minutes. The sauce is ready for serving.
Notes
*Alternative Cooking Method:
Cook the skewered chicken in a frying pan over medium heat until both sides are light brown. Transfer the skewers onto baking tray lined with aluminum foil and bake for 25 minutes.
- Prep Time: 30 mins
- Cook Time: 50 mins