Malaysian Chicken Satay
Malaysian Chicken Satay is Southeast Asia's comfort food at its finest with a warm smoky flavor from healing ingredients such as galangal, spices, and citrusy lemons. The nutty satay sauce is peanut-speckled and cooked with an intensely aromatic spice paste. These juicy chicken satay sticks dipped in authentic homemade satay sauce will become your new favorite appetizer!
Equipment
- cast iron griddle, mixing bowl
Ingredients
For the marinade:
- 2 lb chicken breast (boneless)
- 3 Asian shallot
- 1 tbsp galangal chopped
- 1½ tsp coriander powder
- 1¼ tsp turmeric powder
- 1¼ tsp ground cumin
- 1¼ tsp salt
- 2 tsp light soy sauce low sodium
- 2 tsp honey
- ½ tsp white peppercorn cracked
- 1 tsp chili powder
- ½ tsp coconut palm sugar
- 2 tbsp peanut oil (+2 tbsp for brushing)
- 1 tbsp lemon juice
For the satay sauce:
- 1 shallot
- 1 tbsp garlic chopped
- 4 dried red chili deseeded, soaked
- 1 tbsp galangal chopped
- 1 lemongrass white part
- ½ tsp coriander powder
- 1½ tbsp tamarind pulp
- 1 tbsp kecap manis
- ¾ cup roasted peanuts skin removed
- 1 tsp salt
Instructions
How to marinate the chicken for the satay:
- Prepare the ingredients. Chop the chicken breasts into 1/2" thick cubes.
- Place the ingredients for the marinade in a food processor.
- Grind to a smooth paste and keep aside.
- Rinse and drain the chicken thoroughly. Rub the marinade into the chicken, making sure to cover every piece of chicken with the marinade. Refrigerate in a bowl covered with a lid for a few hours or preferably overnight.
How to grill the satay:
- Soak the wooden skewers for 10-15 minutes in a flat bottomed bowl of water. Take one skewer at a time, thread a few pieces of chicken.
- Once you have thread together all the chicken pieces on the skewers, heat a cast iron skillet. Brush the satay sticks with peanut oil and place three skewers diagonally on the skillet. Cook for 10-12 minutes on low-medium heat on each side.
- Flip the skewers over and cook for another 10-12 minutes on low to medium heat. Give some room between skewers, allowing the chicken skewers to cook on all sides.
How to make the satay sauce:
- Prepare the ingredients for the satay sauce. Soak and grind the shallot, red chili, galangal, lemongrass and garlic with a tablespoon of water. Soak the wet tamarind in ⅓ cup of water for 10 minutes and strain the pulp.
- Heat a small saucepot, add the peanut oil and aromatics mixture and cook for about 4 minutes.
- Now add the nuts, tamarind pulp and palm sugar. Cook by stirring it occasionally for 10 minutes on low to medium heat.
- Stir in the coconut oil and optionally, a tablespoon of peanut butter and turn off the heat.
- Cool and serve the satay sauce with the chicken satay sticks.
Video
Notes
- If you are using an indoor grill, then preheat to 320 degrees F and cook for 30-40 minutes by flipping over two or three times.
Nutrition
Calories: 98kcalCarbohydrates: 4gProtein: 12gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 36mgSodium: 457mgPotassium: 245mgFiber: 0.4gSugar: 2gVitamin A: 79IUVitamin C: 2mgCalcium: 10mgIron: 1mg
