Chicken Entrees Asian

Satay chicken

Name: Satay chicken skewers recipe
Yield: 5
Cuisine: /asian
Ingredients: 1kg chicken thigh fillets; 2 large red onions, roughly chopped; 40.00 ml ground turmeric; 2 tsp ground cumin; 1 tsp lemongrass powder (from Asian grocers); 20.00 ml fresh lemongrass, minced; 55g white sugar; 2 tsp MSG (umami seasoning, from Asian grocers); 8 garlic cloves, minced; 100ml vegetable oil; Chopped red onion and cucumber, to serve; Vegetable oil, to deep-fry, plus 300ml extra; 200g peanuts; 1 large red onion, roughly chopped; 25 garlic cloves; 20.00 ml chilli giling (see below); 150g smooth peanut butter; 2 tsp ground turmeric; 2.00 tsp MSG (umami seasoning, from Asian grocers); 20.00 ml tamarind paste; 200g white sugar; 200g dried red chillies; 400ml vegetable oil

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by Junda Khoo

CHEF

Feb 14, 2024

“Great satay comes from cooking the meat right (do it like yakitori, charred but still tender) and good peanuts. If you don’t know how to find a good peanut, look at the price. The most expensive peanut might not always be the best, but price is generally a decent indication of quality.” – Junda Khoo. You'll need to start this recipe at least 4 hours ahead, and you’ll need 25-30 bamboo skewers.

1kg chicken thigh fillets
2 large red onions, roughly chopped
2 tbs ground turmeric
2 tsp ground cumin
1 tsp lemongrass powder (from Asian grocers)
1 tbs fresh lemongrass, minced
1/4 cup (55g) white sugar
2 tsp MSG (umami seasoning, from Asian grocers)
8 garlic cloves, minced
100ml vegetable oil
Chopped red onion and cucumber, to serve

Satay sauce (makes 6 1/2 cups, see notes)

Vegetable oil, to deep-fry, plus 300ml extra
1 1/3 cups (200g) peanuts without skin
1 large red onion, roughly chopped
25 garlic cloves
1 tbs chilli giling (see below)
150g smooth peanut butter
2 tsp ground turmeric
1 tsp MSG (umami seasoning, from Asian grocers)
1 tsp MSG (umami seasoning, from Asian grocers)
1 tbs tamarind paste
200g white sugar

Chilli giling (Chilli paste, makes 400ml, begin a day ahead)

200g dried red chillies
400ml vegetable oil

Method

1.

For the chilli giling: Soak the chillies in hot water for 2 hours or until soft. Drain, then blend in a food processor to a paste. Place in a sieve placed over a bowl for an hour to allow any water to drip out. Heat the oil in a large heavy-based saucepan to smoking point, then add the chilli paste and stir constantly for about 8 minutes or until the mixture starts to boil. Reduce the heat to a simmer and continue stirring for another 5 minutes. Add 1 tsp fine salt, then allow to cool completely before pouring into a jar. Keep in the fridge for up to 4 weeks.
2.

For the satay sauce, heat 3cm oil in a large heavy-based saucepan. Deep-fry peanuts until brown and fragrant. Remove with a slotted spoon and allow to cool, then blend in a food processor until smooth. Remove and set aside. Blitz the onion and garlic into a paste in the food processor, then heat the extra 300ml oil in a large wok and saute the paste with the chilli giling until fragrant, about 10-15 minutes. Mix in the blended peanuts and the peanut butter and saute on a low heat for another 10 minutes, then add the turmeric, 1 tsp fine salt, MSG, tomato sauce and tamarind paste and saute for a further 5 minutes. Add the sugar and stir vigorously, as it will caramelise quickly, then turn off the heat when well mixed. Add 4 cups (1L) water and blitz the mixture with a handheld blender until it looks like satay sauce. Pour into a large saucepan and simmer gently until thick, then set aside.
3.

Cut chicken into 1 × 3cm slices. Blend the onions in a food processor, then mix with remaining spices, herbs, seasonings, garlic and oil in a large bowl with 2 tsp fine salt to form a paste. Add the chicken slices and coat well, cover then refrigerate to marinate for at least 3 hours.
4.

Soak the bamboo skewers in water for 30 minutes. Thread marinated chicken pieces onto skewers, packing them tightly. Cook the chicken skewers on a low heat on a grill, barbecue or over coals for about 10 minutes, flipping every minute to give an even char and avoid overcooking.
5.

Reheat the satay sauce and serve alongside the chicken skewers with some chopped red onion and cucumber.