Skewered Satay Chicken

Satay is a dish of seasoned skewered meat that is then grilled and served with a sauce. In the West it has become very commonly associated with chicken skewered and served with a spiced peanut sauce. It is a national dish of Indonesia but is also popular in Malaysia, Singapore, Thailand and in former Dutch Asian colonies.

I first learnt how to make this dish when I got a job in a Malaysian owned Cantonese and Malay Restaurant when I was 13. It became a favourite dish at our home and as I got to bring food home after every shift, I would often bring this for myself and family to share.

I hope that you really enjoy this dish as much as I do.

To make enough to feed 4, you will want to have:-

800g Chicken breasts
1 egg white
10ml rice wine vinegar
1tbsp corn flour
8 skewers soaked in water for an hour
150g peanut butter (You can use some from this recipe)
2tbsp Soy Sauce
2 cloves of garlic
1 red chilli
200ml coconut milk
1tbsp honey

Star by mixing together in a bowl the egg white, rice wine vinegar and corn flour. Then chop your chickens into strips and put into the egg white mix, mix until thoroughly covered and place in fridge for an hour.

For the Satay sauce place the peanut butter, soy sauce, garlic, chillis, coconut milk and honey into a food processor and turn on until all combined. Place into a pan and cook for a minute.

Take your chickens out and thread onto the skewers and then grill on a medium-high heat until browned, about 10 minutes. Serve with the peanut sauce warm sauce.

The leftover sauce goes great as a sauce for noodles.