Time: 45min prep / 6hr marinade / 45min sauce / 30min cook
Servings: 6-8
Rating: 4/5
Recipe by Bee from Rasa Malaysia: https://rasamalaysia.com/recipe-chicken-satay/ and https://rasamalaysia.com/peanut-sauce/
INGREDIENTS
- 4lb chicken thighs, boneless & skinless
- 2 cucumbers, sliced
- 1 onion, chunks
Marinade
- 6 tbs oil
- 2 stalks lemongrass, white parts
- 4 cloves garlic
- 8 shallots / pearl onions
- 4 tsp turmeric powder
- 2 tsp coriander powder
- 2 tsp chili powder
- 1 tbs salt
- 4 tbs honey
Peanut Sauce
- 1/4 cup peanuts, unsalted
- 1 tsp tamarind pulp
- 1 tbs oil
- 1/4 cup water
- 1/8 tsp salt
- 1/4 tsp coriander powder
- 2 tsp sugar
- 1 tsp Kecap Manis
Spice Paste
- 2 dried red chilies
- 1 cloves garlic
- 1 small shallots
- 1/4 stalk lemongrass, in 1/3 pieces
- 1/4″ galangal
INSTRUCTIONS
Marinade
- Cube chicken.
- Blend marinade ingredients in food processor. Add water if needed.
- Marinade chicken for 6hr – overnight.
Peanut Sauce
- Soak tamarind pulp in 1/4 cup water for at least 15min. Soak red chilies in warm water.
- Strain tamarind pulp and keep juice.
- In food processor, combine spice paste ingredients and blend until very fine. Add water if needed. Use the bottom 1/3 of the lemongrass stalk.
- In a sauce pan, heat oil. Add in spice paste and the rest of the spice paste. Fry until aromatic, 5-10min.
- In the food processor, grind peanuts.
- Add the rest of the ingredients into the sauce. Reduce over med-low heat until desired thickness, 5-10 min.
Satay
- Cut cucumbers and onions.
- Heat pan with oil on high heat. Cook chicken pieces until browned & cooked, 3-5min/side.
- Serve with cucumbers, onions, and dipping sauce.
Thoughts
Satay is supposed to be grilled but frying it on a pan works well. The chicken is very well seasoned. Next time, I would remove more of the marinade before cooking, maybe also broiling it in the oven to char it more. I used 2 red Thai chilies instead of the dried ones. Reduced dipping sauce to 1/4.