Indonesian Chicken Sate With Peanut Sauce Recipes

INDONESIAN CHICKEN SKEWERS WITH PEANUT SAUCE (SATAY AYAM)

Steps:

• Combine chicken thighs, 3/4 teaspoon salt, white pepper, and sunflower seed oil in a bowl. Cover and refrigerate for 1 to 2 hours.
• Soak wooden skewers in water to prevent burning during cooking.
• Bring water, peanut butter, kecap manis, brown sugar, garlic, and 1/2 teaspoon salt to a boil in a small saucepan; stir to combine. Remove from heat and add lime juice.
• Thread marinated chicken onto skewers. Set about 2 tablespoons peanut sauce aside in a small bowl and brush the sauce in the bowl over chicken.
• Heat a grill pan or large skillet over medium-high heat. Arrange chicken skewers in batches on grill pan and cook until chicken is no longer pink in the center, 1 to 2 minutes per side. Serve skewers with remaining peanut sauce from the saucepan.

SATAY CHICKEN WITH RESTAURANT STYLE PEANUT SAUCE (INDONESIAN/BALI STYLE)

Steps:

• Cut the chicken into 1.5cm/0.5" cubes. Thread onto skewers - 4 to 5 pieces per skewer.
• Combine kecap manis and butter, then brush onto chicken.
• Cook 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.
• Serve, garnished with crushed peanuts, shallots and with lime wedges and Peanut Sauce on the side.
• Heat oil in a small saucepan over medium high heat. Add garlic, onion and chillis and cook for 3 minutes until onion is translucent.
• Turn heat down to medium, then add peanut butter, coconut milk, kecap manis, soy sauce and salt. Simmer for 10 minutes, whisking occasionally.
• Use 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.

INDONESIAN CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• In a large bowl add the sliced chicken, kecap manis and melted butter. Mix well to coat. Cover and place in the fridge to marinate for about 30 minutes.
• Soak bamboo skewers in water while the chicken is marinating.
• While the chicken is marinating make the peanut sauce by adding to a small bowl the peanut butter, coconut milk, additional kecap manis, garlic, lime juice, brown sugar and chili flakes. Whisk until smooth and set aside.
• After the chicken has had time to marinate thread the chicken pieces tightly onto the skewers. Discard the water that the skewers were soaking in.
• Heat the barbecue or grill to medium-high heat and lightly grease the grill. Place the chicken satay skewers on the grill for about 10 minutes per side basting with the remaining marinade each time to coat. Continue to cook turning occasionally and basting until the chicken is cooked and no longer pink in the centre and the internal temperature reaches 160F.
• Remove the chicken from the grill and serve alongside the peanut sauce for dipping.

CHICKEN SATE WITH SPICY PEANUT DIPPING SAUCE

Steps:

• In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.
• Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.
• Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.
• Yield: 4 servings (2 skewers and 2 tablespoons peanut sauce per serving)
• Place all ingredients in blender and blend until smooth.
• Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.

INDONESIAN SATAY

Steps:

• For the satay: Cut the chicken into 1-inch cubes.
• Whisk together the soy sauce, oil, salt, cumin, if using, fennel, if using, and garlic in a medium bowl. Add the chicken and toss to coat the chicken in the marinade. Cover and marinate, refrigerated, for 1 to 1 1/2 hours.
• For the peanut sauce: Add the peanut butter, soy sauce, coconut milk, brown sugar, salt, garlic and 1 cup water to a high-powered blender and blend until combined.
• Add 2 tablespoons water to the bottom of a medium saucepan, add the blended sauce and cook over medium heat, stirring, until bubbling. Continue to simmer, stirring and adding a little water if the sauce gets too thick, 3 to 4 more minutes. Set aside.
• For the sweet soy dipping sauce: Whisk together the soy sauce, cilantro, salt, pepper, chile, lemon juice and 2 tablespoons water in a small bowl until combined.
• Prepare a grill or grill pan for high heat. Brush the grill with oil
• Thread about 4 chicken cubes onto each skewer. Grill the skewers until lightly charred, 2 to 3 minutes per side; be careful not to let them burn.

AUTHENTIC BALINESE INDONESIAN SATAY CHICKEN

Steps:

• Mix the marinade ingredients (tamarind pulp through oil), add chicken and set aside to marinade for at least 20 minutes.
• To prepare the peanut sauce heat the oil in a saucepan add chillies and garlic and cook over medium heat until soft (about 5 minutes). put the mixture into the food processor and add the peanuts, salt and sugar. Process briefly so that the peanuts are still chunky. Add hot water and process again to make a thick sauce.
• Thread 4 chicken cubes onto each skewer. Grill on the barbecue or griddle pan until golden brown on both sides and cooked inside. Serve with dipping bowls of peanut sauce rice or pita bread and fresh cucumber salad.

INDONESIAN CHICKEN SATAY

Steps:

• Heat grill.
• In small bowl, combine all ingredients except chicken; mix until smooth.
• Loosely thread chicken strips onto four 12 inch skewers.
• When ready to grill, place chicken on grill over medium heat .
• Brush chicken with peanut butter mixture.
• Cook 8 to 10 minutes or until chicken is no longer pink in center, turning once and brushing with peanut butter mixture.

INDONESIAN SATAY

Steps:

• In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.
• Preheat the grill for high heat.
• Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.
• Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.