Satay Chicken with Restaurant Style Peanut Sauce (Indonesian/Bali style)
By Chef Malaysia (@chef_malaysia)
Ingredients
- 1 lb / 500g chicken thigh fillets ((skinless and boneless))
- 2 1/2 tbsp kecap manis ((thick sweet soy sauce - see Note 1))
- 1 tbsp unsalted butter (, melted)
- 12 - 14 small bamboo skewers (, soaked in water for at least 30 minutes)
- 1 tbsp cooking oil ((peanut, canola, vegetable))
- 2 garlic cloves (, minced)
- 1 small or 1/2 large onion (, diced (red, brown, yellow or white))
- 3 birds eye chillis (, sliced (or sub with hot sauce))
- 1/2 cup peanut butter ((smooth or crunchy))
- 1 cup coconut milk ((full fat is better, but light is ok))
- 2 1/2 tbsp kecap manis ((Note 1))
- 1/2 tbsp soy sauce
- 1/2 tsp salt
- 1/4 cup crushed unsalted roasted peanuts ((buy crushed or chop your own))
- 1 - 2 tbsp fresh lime juice
- Crushed peanuts
- Lime wedges
- Sliced shallots/scallions
Directions
- 1Cut the chicken into 1.5cm/0.5" cubes. Thread onto skewers - 4 to 5 pieces per skewer.
- 2Combine kecap manis and butter, then brush onto chicken.
- 3Cook the skewers on a hot BBQ (outdoor grill) or on the stove in a large non stick fry pan (add a splash of oil, and make sure the skewers will fit in the pan). Grill/broiler would also work.
- 4Serve, garnished with crushed peanuts, shallots and with lime wedges and Peanut Sauce on the side.
- 5Heat oil in a small saucepan over medium high heat. Add garlic, onion and chillis and cook for 3 minutes until onion is translucent.
- 6Turn heat down to medium, then add peanut butter, coconut milk, kecap manis, soy sauce and salt. Simmer for 10 minutes, whisking occasionally.
- 7Use a handheld stick to puree (so the onion and chilli blends throughout the sauce - this is key). (See Note 2 for blending instructions) Stir through crushed peanuts and lime juice and simmer for 2 minutes. Allow to cool slightly before serving or to room temperature - it will thicken.
Nutrition per serving
83 kcal · 4g protein · 4g carbs · 6g fat