Chicken Satay

Name: Chicken Satay
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Ingredients: 14.11 ounces boneless chicken; 1 small onion; 4 garlic cloves; 1 teaspoon ground coriander; ½ teaspoon ground black pepper; ½ teaspoon salt; 3 kaffir lime leaves; 2 tablespoons oil; 3.53 ounces roasted peanuts; 1 onion; 5 garlic cloves; ½ teaspoon salt; 1 teaspoon sugar; 3 red bird's eye chillies; 1 cup of water; ¼ cup Indonesian Sweet soy sauce

User Reviews

5.0

141 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4
Calories
566 kcal
Course
Main Course, Lunch, Dinner
Cuisine
Indonesian

Chicken Satay

Liam Rios

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Indonesian Sate Ayam is the original of all the chicken satay. It's simple, easy and straightforward to make. Yet, it's so delicious and flavourful. Find out why we're the best ?

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Ingredients

Servings

For the chicken satay:

14.11 ounces boneless chicken cut in small pieces.
1 small onion.
4 garlic cloves.
1 teaspoon ground coriander.
½ teaspoon ground black pepper.
½ teaspoon salt.
3 kaffir lime leaves.
2 tablespoons oil.

For the peanut sauce:

3.53 ounces roasted peanuts see the note.
1 onion roughly chopped.
5 garlic cloves.
½ teaspoon salt.
1 teaspoon sugar.
3 red bird's eye chillies.
1 cup of water.
¼ cup Indonesian Sweet soy sauce.

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Instructions

If you use bamboo skewers, don’t forget to soak them for a few hours before you use them. It’s to prevent them from getting burned on the grill/ griddle pan.
Pound the onion and garlic into a paste. You can use a pestle and mortar, or a food processor.
Then heat the oil in a small frying pan. Add the onion and garlic paste, the ground coriander, black pepper, salt and lime leaves. Cook until the herbs and spices release an aroma. Set aside.
Put the chicken pieces in a mixing bowl and add in the cooked spices. Mix and stir well until all meat pieces are coated with the spices. Set aside to marinate for at least an hour or two.
When you are ready to make your Satay, pierce the chicken pieces on the skewers and start grilling them. You can use your oven grill, a griddle pan, or even a barbecue. I find cooking the satay on a griddle pan is effortless and quicker. But I leave the choice to your preference.

For the peanut sauce:

Put the peanuts, onion, garlic, salt, sugar, chilli, and water in a blender. Give it a blitz until you get a creamy but a bit grainy peanut mixture.
Pour the mixture in a small cooking pan/pot and heat it up. When the peanut sauce is boiling, let it simmer for about 5-7 minutes before you turn the heat off. Set aside.

Assemble Indonesian chicken satay:

Arrange the skewers on a plate and pour the peanut sauce over the satay. Then drizzle it with sweet soy sauce.

Notes

Traditionally, Indonesians would fry the peanuts themselves. I’m a bit lazy, so I use roasted salted peanuts. But of course, you can always follow the original route that is frying the nuts yourself.
You can use chilli powder if you want. For the similar level of heat as this recipe, you would want to put 1 tsp chilli powder. If you love hotter sauce, you can always add more chillies.

Nutrition Information

Show Details

Serving 1g Calories 566kcal (28%) Carbohydrates 25g (8%) Protein 42g (84%) Fat 35g (54%) Saturated Fat 8g (40%) Polyunsaturated Fat 22g Cholesterol 102mg (34%) Sodium 1296mg (54%) Fiber 4g (16%) Sugar 14g (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 566 kcal

% Daily Value*

Serving	1g
Calories	566kcal	28%
Carbohydrates	25g	8%
Protein	42g	84%
Fat	35g	54%
Saturated Fat	8g	40%
Polyunsaturated Fat	22g	129%
Cholesterol	102mg	34%
Sodium	1296mg	54%
Fiber	4g	16%
Sugar	14g	28%