If you like this article, please share:RECIPE FOR CHICKEN SATAY
Yield: 10 sticks
Ingredients:
280g chicken fillet 鸡柳, about 8 strips (note 1)Ingredients for marinade:
2 stalks of lemongrass (chopped) (note 2)
3 cloves of garlic (chopped)
4 shallots (chopped)
1 ½ tablespoons light soy sauce
2 teaspoons dark soy sauce
1 teaspoon turmeric powder
1 ½ tablespoons brown sugar
2 teaspoons honey
¼ teaspoon pepper
2 teaspoons oil (I used extra light olive oil)10-12 bamboo skewers (I bought mine from Daiso)
Methods:
- Soak satay skewers in water for at least 30 minutes. This is to prevent them from burning or charred during grilling.
- Wash and pat dry chicken fillet. Remove the white tendon and cut into bite size about 2cm cube.
- Pound lemongrass, garlic and shallots with a pestle and mortar or with a food processor until fine. Transfer to a small bowl and combine with light soy sauce, dark soy sauce, turmeric powder, brown sugar, honey, pepper and oil.
- Add the chicken pieces to the marinade to mix until well coated. Refrigerate for 2 hours or overnight.
- When ready to cook, thread the chicken pieces onto the skewers. Discard any excess marinade.
- Preheat a grill pan over medium heat. Lightly brush it, as well as the chicken satay with oil. Cook the chicken satay for about 3 minutes per side, depending on the thickness of your chicken. Or, you can broil them in an oven using the grill function.
- Serve with cucumber, onion and peanut satay sauce.
Notes:
- You can also use skinless and boneless chicken breast or thigh.
- For lemongrass, discard the outer layer, cut off the upper green stalk and use only the tender inner white bulb.
- If you don’t have a grill, you can cook them on a frying pan until lightly brown and finish off by baking in the oven.
Hi Lai Kuan, your homemade satay and peanut sauce sure looks good and delicious! I like your shortcuts, easy to follow recipe! Thanks for sharing.
Cheryl: So glad you like my shortcuts!! Happy trying! 🙂
Wow, your satay look perfectly seasoned. Succulent, delicious,scrumptious!
Tigerfish: Thank you for your lovely comment! 🙂
These satay skewers look scrumptious, esp. with that homemade peanut sauce!
Angie: Thank you for your wonderful words!! 🙂
I am so grateful for this recipe as I was able to devour on some really good satay and peanut sauce recipe!.
Katie Evans: Glad to know that you like it! 🙂
Hi, if I use a roaster or broiler, what temperature should I set?
Michelle Poh: I’m not sure about roaster or broiler. But, if you cook them in oven, the temperature is around 200°c. 🙂
Hi, Lai Kuan, i would like to know how to make the satay peanut sauce.thanks!
Olivia Wong: Glad that you had found the recipe from my blog! 🙂
Hi, Lai kuan, I had seen the satay peanut sauce recipe from that chicken satay post…sorry for bothering you!
Olivia Wong: Glad that you had found the recipe from my blog. Hope it suits your palate. 🙂