Asian cuisine

Medium

Chicken Satay | Chicken Thigh Skewers with Signature Peanut Sauce

Name: Chicken Satay | Chicken Thigh Skewers with Signature Peanut Sauce
Prep time: 1 hr
Cook time: 35 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 lb. Chicken thigh boneless; 1 tsp. Salt & white pepper ground; 1 tsp. Oil; 0.4 cup Soy sauce; 2.1 cup Sweet soy sauce abc; 20 Pieces 6 inch skewer sticks; Water for soaking sticks; 2 tbsp. Coconut oil; 10.5 oz. Roasted peanuts crushed; 10.5 oz. Red curry paste; 3.5 oz. Yellow curry paste; 2 tbsp. Coconut oil; 7 oz. Palm sugar; 2 tsp. Fish sauce; 2 tsp. Sweet soy sauce; 0.2 cup Tamarind water; 0.6 cup Coconut cream; 2.1 cup Chicken stock; 1/2 cup Grapeseed oil; 1 Pinch of Salt; 1 tsp. Shallot chopped; 1 Large Fresno chili; 1 Large Jalapeno; 1 tsp. Fried shallot; 1.4 oz. Pickle cucumber sliced; 1 tsp. Cilantro chopped; 1 tsp. Mint chopped; 2 Large Limes

Chef Zachary Hamel

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Chicken Satay | Chicken Thigh Skewers with Signature Peanut Sauce

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This Chicken Satay is absolutely a not-to-be-missed appetizer. The secret is in the chicken marinade and the peanut sauce. The sweet and salty soy sauce with the spices gives the first kick to the chicken. Along with the sauce made of red and yellow curry paste with palm sugar and roasted peanuts, it is an irresistible and unforgettable dish.

Recipe

PRE TIME: 1 hr

COOKING TIME: 35 min

TOTAL TIME: 1 hr 35 min

4 SERVING

Ingredients:

2 lb. Chicken thigh boneless
1 tsp. Salt & white pepper ground
1 tsp. Oil
0.4 cup Soy sauce
2.1 cup Sweet soy sauce abc
20 Pieces 6 inch skewer sticks
Water for soaking sticks
2 tbsp. Coconut oil
10.5 oz. Roasted peanuts crushed
10.5 oz. Red curry paste
3.5 oz. Yellow curry paste
2 tbsp. Coconut oil
7 oz. Palm sugar
2 tsp. Fish sauce
2 tsp. Sweet soy sauce
0.2 cup Tamarind water
0.6 cup Coconut cream
2.1 cup Chicken stock
1/2 cup Grapeseed oil
1 Pinch of Salt
1 tsp. Shallot chopped
1 Large Fresno chili
1 Large Jalapeno
1 tsp. Fried shallot
1.4 oz. Pickle cucumber sliced
1 tsp. Cilantro chopped
1 tsp. Mint chopped
2 Large Limes

Directions:

First, soak the skewers in water so they don't burn on the grill. Cut the chicken (skin on or off optional) into 2-inch cubes.

Make the marinade by mixing the soy, sweet soy, pepper, and oil. Marinate the cut chicken for 30 min to 2 hrs and place in the fridge till ready to skewer. Place carefully 40-60g of meat on each skewer. Should yield about 20 skewers. Place in fridge.

Make your sauce. Cook red paste and yellow paste together in a pot. About 15 minutes till fragrant. Add palm sugar to dissolve and then liquids. Reduce for 20 minutes on low, add roasted peanut and adjust seasoning accordingly.

Grill skewers, and glaze with the marinade, then garnish.