Satay Chicken with Restaurant Style Peanut Sauce (Indonesian/Bali style)

Satay Chicken with Restaurant Style Peanut Sauce (Indonesian/Bali style)

from recipetineats.com
Chicken
35 min
66 kcal / serving

Though Satay Chicken is better known as Thai or Malaysian food, it actually originated from Indonesia and the Indonesian version is by far the simplest. The Peanut Sauce is my own - refer to the notes for why I prefer this to the authentic version. It is thick so it is great for dolloping, rather than a thin dipping sauce. Satay Chicken is fabulous for outdoor BBQ's, parties and for fast midweek meals! They also reheat really well in the microwave. They can be cooked on the outdoor grill, on the stove or under the grill/broiler.

Ingredients

  • 1 lb/ 500g chicken thigh fillets ((skinless and boneless))
  • 2 ½ tbspkecap manis ((thick sweet soy sauce - see note 1))
  • 1 tbspunsalted butter (, melted)
  • 12 smallbamboo skewers (, soaked in water for at least 30 minutes)
  • 1 tbspcooking oil ((peanut, canola, vegetable))
  • 2garlic cloves (, minced)
  • 1 smallor 1/2 large onion (, diced (red, brown, yellow or white))
  • 3birds eye chillis (, sliced (or sub with hot sauce))
  • ½ cuppeanut butter ((smooth or crunchy))
  • 1 cupcoconut milk ((full fat is better, but light is ok))
  • 2 ½ tbspkecap manis ((note 1))
  • ½ tbspsoy sauce
  • ½ tspsalt
  • ¼ cupcrushed unsalted roasted peanuts ((buy crushed or chop your own))
  • 1 tbspfresh lime juice
  • crushed peanuts
  • lime wedges
  • sliced shallots/scallions

Directions

Chicken

  1. 1

    Cut the chicken into 1.5cm/0.5" cubes. Thread onto skewers - 4 to 5 pieces per skewer.

  2. 2

    Combine kecap manis and butter, then brush onto chicken.

  3. 3

    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.

  4. 4

    Serve, garnished with crushed peanuts, shallots and with lime wedges and Peanut Sauce on the side.

Peanut sauce

  1. 1

    Heat oil in a small saucepan over medium high heat. Add garlic, onion and chillis and cook for 3 minutes until onion is translucent.

  2. 2

    Turn heat down to medium, then add peanut butter, coconut milk, kecap manis, soy sauce and salt. Simmer for 10 minutes, whisking occasionally.

  3. 3

    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.