Chicken satay is probably one of the most popular Asian street foods. There are countless variations of chicken satay in South Asian countries, and it’s impossible to determine which one is the most authentic. In my opinion, as long as the food tastes good, being “authentic” or not does matter that much…hehe
This recipe uses easy-to-find ingredients which most people are familiar with, and only has as few as 3 steps.
Flavourful, tender, juicy…these chicken satay skewers are super simple to make and utterly scrumptious!
Ingredients (serves 2-3):
- 250g chicken
- 3-4 cloves garlic
- 30g shallot / onion, finely chopped
- 1/2 tsp ground turmeric
- 1 tsp curry powder
- 1-2 tsp fish sauce
- 1 tsp soy sauce
- 1 tbs coconut milk powder
- 2-3tsp golden yellow sugar or regular sugar
- Chicken breasts and chicken thighs both work for the recipe. Chicken thighs have more tender texture.
- You can substitute 1-2 tbs coconut cream for coconut milk powder.
Cut chicken into 1 inch pieces. Combine and mix with minced garlic, finely chopped shallots/onion, the seasoning ingredients. Marinate for at least 4 hours or overnight (store in fridge ）.
Thread chicken onto bamboo skewers, bake at 190 C for 20 minutes, or pan fry in a non-stick pan over medium heat until fully cooked. If you have a BBQ that will be even better. Before using, soak bamboo skewers in water for an hour. You don’t have to use skewers though, they’re just for better presentation.
If you choose to serve with peanut sauce: combine 1tbs peanut butter, 1 tbs coconut cream, 1/2 tsp soy sauce, 1/2 tsp sugar, mix with some water until it’s smooth and creamy. Taste and adjust the flavours based on your preferences. Add lime juice if you would like some refreshing, tangy flavours.
If you prefer drier texture, place skewers on a baking rack. If you like more juicy texture, place them on a baking dish/pan. Eating these chicken satay skewers remind me of those normal days when we can still enjoy street foods at food vendors on the street. So much fun making copycat chicken satay during lockdown 🙂
You can also use the remaining marinade to marinate vegetables such as cauliflower, and bake vegetables along with the skewers, making it a balanced, nutritious meal!