Malaysian Chicken Satay
Prep time
Cook time
Total time
Chicken Satay - charcoal grilled succulent skewered chicken served with special satay sauce. Chicken Satay is full of flavour even without the sauce. A must try Malaysian street food.
Recipe type: Appetizer
Cuisine: Malaysian
Serves: 18-20 skewers
Ingredients
Chicken Satay
- 500g de-boned Chicken Thigh (or chicken breast), include the skin and fat
- ½ Onion
- ½ teaspoon Salt
- 3 teaspoon Brown Sugar
- ½ tablespoon Coriander Powder
- ½ tablespoon Turmeric Powder
- ½ tablespoon Cumin Powder
- ½ tablespoon Sweet Paprika Powder
- ½ tablespoon Chili Powder
- 1 tablespoon Curry Powder
- ½ teaspoon sesame oil
Satay Sauce
- 5 Shallots - chopped
- 2 clove Garlic
- 1 Lemongrass - chopped
- 5 Dried Red Chili - chopped
- ¼ teaspoon Turmeric Powder
- 1 inch Ginger
- 1 inch Galangal - chopped (substitute with ginger if galangal is unavailable)
- 200g Ground Unsalted Roasted Peanuts
- 1 teaspoon Salt
- 2 tablespoon Brown Sugar
- 100ml Water
- 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. Bring to a boil, then simmer the sauce for about 15 minutes until the gravy turns thick and oil separates from the gravy. Stir constantly so the sauce doesn't get burnt.
Notes
*Toast peanuts in a pan over low heat for 5 minutes (stirring constantly) or in the oven on 170C for 5 minutes. For exceptional satay sauce, the peanuts are pounded with pestle and mortar. If you want to save time, grind them in food processor.
*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.
*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.
Recipe by at https://justasdelish.com/chicken-satay-recipe/