recipe for chicken satay
hi everyone and welcome back to my channel.today i’m sharing with you one of my favourite things to make, satay chicken with a peanutdipping sauce. it’s incredibly flavourful and simple to make so let me share with youthe recipe. we’re going to start by making the marinadefor the chicken. in a medium sized bowl i’m adding a few tablespoons of kecap manis whichis an indonesian sweet style soy sauce. if
recipe for chicken satay, you don’t already have this you should beable to find it with the soy sauces or in the international section of your grocerystore. if not you can make a substitute by using regular soy sauce and adding a teaspoonof sugar. to the marinade, measure out a tablespoon of sesame oil, this has a tone of flavour.use a garlic crusher to crush in 2 cloves
of garlic. use a fork to give the marinadea stir to combine the ingredients and set to the side while we prepare the chicken. if you would like the full recipe for thissatay chicken with peanut dipping sauce it will be listed in the information box alongwith a printable recipe on my website, just click the link. for this satay i’m using skinless bonelesschicken thighs. i prefer these as they are a lot more tender than chicken breasts butit’s really up to you what you use. chicken, pork, beef, prawn or even tofu for a vegetariantake. cut the chicken into strips and place it into the bowl with the marinade. give ita quick toss so everything is evenly coated
and cover with plastic wrap before puttingin the fridge. for the best results i recommend marinating the chicken over night but if youare pushed for time a few hours should do. after the chicken has marinated remove itfrom the fridge and start by threading it onto skewers. at the same time as you makethe marinade for the chicken place a few bamboo skewers into some cold water to soak. thiswill help stop the skewers from burning when you cook the chicken. for three chicken thighsi’m making 6 skewers which will be enough to serve 2-3 people. this is a great appetizerbut you can also serve it with rice to make it into a main meal. divide the chicken upevenly between the skewers and place on a plate ready to be cooked.
the chicken will only take about 5-7 minutesto cook so next i’m going to start by prepping the peanut sauce. slice a medium sized onionin half and remove the peel. slice into chunks, it’s going to be blended so they don’tneed to be even and place into a mini food processor. slice a red chilli in half andremove the seeds. if you don’t like heat then leave the chilli out but by removingthe seeds it takes away most of the spice. place into the food processor along with theonion and 2 cloves of crushed garlic. pulse the food processor a few times or until everythingis finely chopped. i prefer the peanut sauce to be smooth apart from the peanuts but ifyou don’t mind it thicker you don’t need to use a food processor.
heat a teaspoon of oil in a saucepan overmedium heat and add the onion, chilli and garlic. cook for 2-3 minutes until the onionhas become translucent, being careful not to burn it. meanwhile heat a griddle pan over medium highheat until hot. there is no need to oil the pan as the marinade for chicken contains enoughoil. place the skewers in the griddle pan and leave to cook for about 3-4 minutes untildeeply golden brown. i prefer to use a griddle pan for this as it leaves really lovely grillmarks on the chicken and it provides even heat but if you don’t have one a regularfry pan will work too. i’m using peanut butter for this peanutsauce just because it’s so much easier.
you can of course grind down peanuts if youhave more time, thats up to you. measure out about half a cup of peanut butter, smoothor chunky works, we will be adding peanuts to the sauce as well. turn the heat down onthe saucepan and add the peanut butter as well as coconut milk. stir until the peanutbutter has melted and sauce has come together. the sauce is quite thin in consistency herebut it will thicken as it cools. if you like a really thick sauce just add a touch lesscoconut milk. add a couple of tablespoons of kecap manis, stir and remove the saucefrom the heat to cool. turn the chicken skewers over. they shouldbe deeply golden brown. cook for a further 2-3 minutes or until completely cooked through.
cut a fresh lime in half and squeeze the juiceinto the peanut sauce along with a handful crushed peanuts. use a mortar and pestle orif you don’t have one a knife works too. stir the sauce and check for seasoning. thisrecipe makes quite a large batch of sauce, you will definitely have leftovers. it shouldstore in the fridge for at least 5 days but you can use it for a tone of different recipes.removethe chicken from the griddle pan and serve with the sauce. i hope you enjoyed this recipe, comment belowif you are going to make it and don’t forget to send me a photo and it could be featurednext week. thank you for watching and i will see you in my next video. bye.
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