Chicken

Luke Nguyen's chicken satay with spicy peanut sauce

Name: Luke Nguyen's chicken satay with spicy peanut sauce
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: 6
Ingredients: 1 tsp sunflower oil; 3 garlic cloves, crushed; 2 Asian (red) eschalots, thinly sliced; 2 long red chillies, chopped; 1 tsp sweet paprika; 1/4 tsp ground white pepper; 2 tsp ground coriander seeds; 2 tsp ground nutmeg; 1 tsp ground cumin; 15g shrimp paste; 2 tbs light soy sauce; 2 tbs kecap manis (Indonesian sweet soy sauce); 500g chicken thigh fillets, each cut into 4 pieces; 1 tbs peanut oil; 2 garlic cloves, crushed; 2 Asian (red) eschalots, finely chopped; 4 small red chillies, thinly sliced; 1/2 cup (140g) smooth peanut butter; 1 cup (250ml) light coconut milk; 1/4 cup (60ml) kecap manis (Indonesian sweet soy sauce); 1 tbs Worcestershire sauce; 2 tsp light soy sauce; 1/4 cup (40g) unsalted roasted peanuts, crushed; Juice of 1 lime

1 rating

25m

Chicken satay with spicy peanut sauce (sate ayam)

Jump to recipe

by delicious. team

delicious. team

Feb 01, 2017

Echoing the flavours of the best street food across Asia, these chicken satay skewers are a must for any gathering. This recipe is an extract from Luke Nguyen's latest cookbook, Street Food Asia.

1 tsp sunflower oil
3 garlic cloves, crushed
2 Asian (red) eschalots, thinly sliced
2 long red chillies, chopped
1 tsp sweet paprika
1/4 tsp ground white pepper
2 tsp ground coriander seeds
2 tsp ground nutmeg
1 tsp ground cumin
15g shrimp paste
2 tbs light soy sauce
2 tbs kecap manis (Indonesian sweet soy sauce)
500g chicken thigh fillets, each cut into 4 pieces

Spicy peanut dipping sauce

1 tbs peanut oil
2 garlic cloves, crushed
2 Asian (red) eschalots, finely chopped
4 small red chillies, thinly sliced
1/2 cup (140g) smooth peanut butter
1 cup (250ml) light coconut milk
1/4 cup (60ml) kecap manis (Indonesian sweet soy sauce)
1 tbs Worcestershire sauce
2 tsp light soy sauce
1/4 cup (40g) unsalted roasted peanuts, crushed
Juice of 1 lime

Method

1.

Soak bamboo skewers in cold water for 30 minutes to prevent scorching.
2.

To make the marinade, combine oil, garlic, eschalot, chilli, spices, shrimp paste, soy and kecap manis in a bowl.
3.

Heat a wok over medium heat. Add marinade and bring to a simmer. Reduce heat to low and cook for 6-8 minutes until thickened slightly.
4.

Transfer to a large bowl and set aside to cool completely, then add chicken and toss to combine. Cover and refrigerate for 20 minutes to marinate.
5.

Meanwhile, for the spicy peanut dipping sauce, heat oil in a small saucepan over medium-high heat.
6.

Add garlic, eschalot and chilli, and cook, stirring, for 3 minutes or until softened. Add peanut butter, coconut milk, kecap manis, Worcestershire sauce, soy sauce and a pinch of salt.
7.

Reduce heat and gently simmer, stirring occasionally, for 10 minutes until the ingredients are combined. Add crushed peanuts, lime juice and 1/2 cup (125ml) water, then return to a simmer and cook for a further 2 minutes until reduced slightly. Remove from heat and set aside to cool.
8.

Thread 4-5 pieces of marinated chicken onto each skewer. Heat a chargrill pan or barbecue to high heat.
9.

Working in batches if necessary, cook the chicken skewers, turning and basting with the reserved marinade every minute, for 3 minutes each side or until cooked through.
10.

Place chicken skewers on a platter and serve with the spicy peanut dipping sauce.