Chicken satay is a popular dish in Southeast Asia, particularly in Indonesia, Malaysia, Thailand, and Singapore. It typically consists of marinated and grilled chicken skewers served with a peanut sauce for dipping.
How To Make:
To make chicken satay, chicken pieces are marinated in a mixture of spices and seasoning that may include turmeric, lemongrass, garlic, ginger, and soy sauce. The marinated chicken is then skewered and grilled or barbecued until golden brown and cooked through. The skewers are often served with a dipping sauce made from roasted peanuts, coconut milk, soy sauce, lime juice, and chili peppers, which adds a sweet, nutty, and spicy flavor to the dish.
Chicken satay is often served as an appetizer or snack but can also be a main course. It is typically served with sides such as cucumber slices, onions, and rice, and can be found in street food stalls, markets, and restaurants throughout Southeast Asia.
While chicken satay is traditionally made with chicken, variations using beef, pork, or tofu are also popular. Some versions of the dish may also include additional ingredients such as vegetables, pineapple, or coconut.
Overall, chicken satay is a flavorful and satisfying dish that offers a delicious taste of Southeast Asia.
Tips and Variations:
Tips:
Use chicken thigh meat instead of breast meat as it tends to be more tender and juicy.
Marinate the chicken for at least 2-3 hours or overnight for maximum flavor.
To avoid them burning on the grill, soak wooden skewers in water for at least 30 minutes before using them.
Baste the chicken skewers with a bit of oil or coconut milk while grilling to keep them moist and flavorful.
Serve with a side of cucumber salad or pickled vegetables to add freshness and crunch to the dish.
Variations:
Use beef or pork instead of chicken for a different flavor.
Make a vegetarian version using tofu or seitan instead of meat.
Add vegetables such as bell peppers or onions to the skewers for extra flavor and color.
Use a different type of dipping sauce such as a sweet chili sauce or a tamarind sauce for a different flavor profile.
Grill the skewers on a charcoal grill for a smoky flavor or use a grill pan on the stovetop if you don't have access to an outdoor grill.
Use a different type of nut butter such as almond or cashew instead of peanut butter for the dipping sauce.
Ingredients:
- 500g boneless, skinless chicken breasts or thighs, cut into thin strips
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons vegetable oil
- 1 tablespoon curry powder
- 1 tablespoon turmeric
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- Bamboo skewers, soaked in water for 30 minutes
- Peanut sauce (for dipping)
Instructions:
In a bowl, mix together the soy sauce, brown sugar, vegetable oil, curry powder, turmeric, ginger, and garlic to make the marinade.
Add the chicken strips to the marinade and mix well to ensure the chicken is fully coated. For best results, cover and refrigerate for at least an hour or overnight.
Preheat a grill or barbecue to medium-high heat.
Thread the chicken strips onto the soaked bamboo skewers, leaving a little space between each piece.
Grill the chicken skewers for 2-3 minutes on each side, or until fully cooked and lightly charred.
Serve the chicken satay hot with peanut sauce for dipping.