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Spicy Chicken Satay

Yields2 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hr

Chicken satay

Ingredients for marinade
 ½ tsp tumeric
 2 cloves finely chopped garlic
 1 stick finely chopped lemongrass
 1 tbsp light soy sauce
 1 tbsp fish sauce
 1 tbsp palm sugar
 1 splash dark soy sauce
 400 g boned chicken thighs
Ingredients for the paste
 5 thai shallots, finely diced
 1 large red chilli
 2 cloves garlic
 1 stick lemongrass
Ingredients 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

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


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


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


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.


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.


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.


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

Nutrition Facts

Servings 0