Crispy Malaysian Chicken Satay
A classic Southeast Asian dish featuring marinated chicken skewers grilled to perfection. Serve with peanut sauce for a delicious and flavorful meal.
Ingredients
- ●500g Chicken breastcut into bite-sized pieces
- ●100ml Coconut milkfull-fat for best flavor
- ●2 stalks Lemongrasschopped
- ●2 inches Galangalpeeled and chopped
- ●2 tbsp Peanut oilfor grilling
- ●2 tbsp Fish sauceor to taste
- ●2 tbsp Brown sugaror to taste
- ●2 tbsp Kecap manisor to taste
- ●2 tbsp Corianderchopped
- ●to taste Saltor to taste
Instructions
- 1
In a large bowl, combine chicken, coconut milk, lemongrass, galangal, coriander, and salt. Mix well to coat.
- 2
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- 3
Preheat a grill or grill pan to medium-high heat. Thread the marinated chicken onto skewers.
- 4
Brush the peanut oil onto the chicken and grill for 5-7 minutes per side, or until cooked through.
- 5
Meanwhile, mix the fish sauce, brown sugar, and kecap manis in a small bowl. Brush the mixture onto the chicken during the last 2 minutes of grilling.
- 6
Serve the chicken satay hot with peanut sauce, satay sauce, or your favorite sauce. Garnish with chopped peanuts and fresh cilantro if desired.
- 7
Note: Traditionally, chicken satay is grilled over an open flame. If you have access to a charcoal grill or a gas grill with a high heat setting, feel free to use it for a more authentic experience.
- 8
To make peanut sauce, blend 1/2 cup peanuts, 1/4 cup coconut milk, 2 cloves garlic, and 1 tablespoon fish sauce in a blender until smooth. Taste and adjust the seasoning as needed.
- 9
To make satay sauce, blend 1/2 cup coconut milk, 1/4 cup fish sauce, 2 cloves garlic, and 1 tablespoon brown sugar in a blender until smooth. Taste and adjust the seasoning as needed.