Chicken Satay with Peanut Sauce
Chicken satay with peanut sauce is an Indonesian classic that’s hard to resist. Juicy, grilled chicken skewers come together with a rich, creamy peanut sauce that’s sweet, savory, and absolutely delicious.
Servings: 30 pcs
Calories: 67kcal
Equipment
- 30 skewers
- 1 grilling pan
Ingredients
- 500 gr chicken thigh fillet cut into dice
Seasoning
- 3 garlic
- 5 shallots
- 1 tsp coriander seeds
- 6 cm galangal
- 90 gr sweet soy sauce
- 1 lime
- 1 tsp mushroom powder
- 1/4 tsp pepper
- 300 ml water
Peanut Sauce
- 120 gr fried peanuts or roasted peanuts
- 3 garlic
- 5 shallots
- 4 red chilis
- 50 gr palm sugar
- 3 pcs lime leaves
- 300 ml water
- 1-2 tbsp sweet soy sauce
- 1/2 tsp salt
- 1/2 tsp mushroom powder
Instructions
- Cut the chicken fillet in 1x1 cm dice size. Set aside. Grind garlic, shallots, coriander seeds, galangal and 300 ml water in a food processor.
- Pour in a bowl with the chicken fillet. Add sweet soy sauce, lime, salt, mushroom powder, pepper. Add the seasoning and spice in the diced chicken fillet. Mix well.
- Cling wrap and put in the fridge for at least one hour or overnight.
- The next day, take out the marinated chicken. Arrange the diced chicken in a skewer one by one. One skewer can take 3-5 pcs depending on the size of the diced chicken.
- Prepare the grill pan on a stove. Spray some cooking oil on the pan. Put the satay on the grill. Set it on medium heat.
- Let it roast until brown, slightly charred and well-cooked, around 7-10 minutes.
- Blend roasted peanuts, garlic, shallots, red chilis, palm sugar, and water in a food processor until fine.
- Pour into a sauce pan. Cook with medium heat. Add lime leaves, sweet soy sauce, salt, and mushroom powder.
- Let it simmer and thicken. Taste it, add some salt if needed.
- Turn of the stove when the sauce thickens. Let it cool.
- Prepare a serving plate. Pour a ladle of peanut sauce on the plate. You may separate the peanut sauce if preferred.
- Arrange the satay on top of the peanut sauce. Sprinkle with fried shallots.
- Add Pickled Cucumber or sliced shallots and sliced chilis at the side and a lime wedge. Enjoy with steamed rice or rice cake (lontong)!
Video
Notes
- The best cut for chicken satay is the chicken thigh—it stays juicy and tender even after grilling.
- If you can’t eat peanuts, drizzle some sweet soy sauce on top for a sweet, savory kick.
- Skip the chilis in the peanut sauce if you’re not a fan of spicy food.
- For extra flavor, marinate the chicken longer to let those spices really shine.
- Soak the wooden skewers in water for 30 minutes before grilling to keep them from burning.
- When you add the lime leaves, tear them slightly to release their fragrance and boost the flavor.
Nutrition
Serving: 1piece | Calories: 67kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 122mg | Potassium: 87mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 72IU | Vitamin C: 10mg | Calcium: 8mg | Iron: 0.3mg