Satay Chicken Recipe (w/ Peanut Dipping Sauce)
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Satay chicken is one of my favorite Thai food. It is full of herbs and spices. Especially if you dip it in the peanut sauce, it adds another layer of richness. These chicken skewers are so tasty and fun to make. Perfect for a family dinner or your weekend grilling party.
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**LIST OF INGREDIENTS**
**FOR THE CHICKEN SATAY AND THE MARINADE**
- 1 lb of chicken breast [鸡胸肉]
- 1.5 tsp of toasted coriander seeds [香菜籽] [Amazon Link:
- 1/2 tsp of toasted cumin seeds [孜然] [Amazon Link:
- 1.5 tbsp of finely minced lemongrass [香茅]
- 2 cloves of minced garlic [大蒜]
- 1 tbsp of diced cilantro stem [香菜梗]
- 1 tbsp of fresh turmeric [黄姜]
- 1 tbsp of palm sugar or brown sugar [棕榈糖或红糖] [Amazon Link:
- 1/4 tsp of white pepper [白胡椒] [Amazon Link:
- 2 tbsp of fish sauce [鱼露] [Golden Boy Brand Fish Sauce:
- 1 tsp of vinegar [白醋]
- 3-5 tbsp of coconut milk [椰浆] [Thai Kitchen Organic Unsweetened Coconut Milk:
**FOR THE DIPPING SAUCE**
- 1 tbsp of Thai chili paste [Amazon link:
- 1 clove of mashed garlic [蒜蓉]
- 1/4 cup of peanut butter [花生酱]
- 2 tsp of palm sugar or brown sugar [棕榈糖或红糖]
- 1/4 cup of coconut milk [椰浆]
- 1 tsp of fish sauce [鱼露]
- 2 tsp of lime juice [青柠汁]
**HOW TO MAKE SATAY CHICKEN**
- Grind 1.5 tsp of toasted coriander seeds, 1/2 tsp of toasted cumin seeds, 1.5 tbsp of lemongrass, 2 cloves of minced garlic, 1 tbsp of cilantro stem, 1 tbsp of turmeric in a pestle or blender.
- Put this in a sauce bowl. Add 1 tbsp of palm sugar. If you can not find it, brown sugar is a good replacement. 1/4 tsp of white pepper, 2 tbsp of fish sauce, 1 tsp of vinegar, 3-5 tbsp of coconut milk. It provides that creaminess and dilutes the saltiness. You can add some coconut milk first and taste it to decide how much more you want to add. Our marinade is down.
- Cut 2 large pieces of chicken into 0.7 cm thick piece. Then put it into the sauce. Make sure every piece of chicken is surrounded with that delicious sauce. Let it sit for 1 hour. It doesn’t need to be overnight because the chicken is so thin.
- Now it is the skewering time. Do it one by one. Once you are done with all of them, we can get the fun part - BBQ time.
- You want to bbq it on high heat to so that you can get it golden brown without over bbq it because chicken breast cook really fast.
- Before the chicken hits on the grill, I like to spread some oil on the surface of the chicken. This will prevent it from sticking on the bbq rack and keep the chicken moist.
- Put it on the grill. It will just take few minutes on each side. When you see both sides have that gorgeous looking color, you know it is done.
**HOW TO MAKE THE DIPPING SAUCE**
- In a small sauce bowl, add in 1 clove of mashed garlic, 1 tbsp of Thai chili paste. (This is what I use Amazon link: It usually says Thai chili paste in soybean oil. If you don’t have it, you can use 1-2 tsp of sriracha with 1 tsp of soybean oil instead.)
- Saute this on low heat for 1 minute or until it you can smell all the aroma.
- Then turn off the heat and we will add the rest of our ingredients. 1/4 cup of peanut butter, 2 tsp of palm sugar or brown sugar, 1/4 cup of coconut milk, 1 tsp of fish sauce, you might need more or less to adjust the saltiness.
- Turn on the heat. Stir everything together until well combined. (Make sure it is one low heat because we don’t want it to over boiled.) Turn off the heat and add 2 tsp of lime juice. Give it a mix until well combined.
- Our sauce is down. Do a final taste and see if you need to add any sugar, salt or acid.
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
...and if you've read this far, might as well subscribe. More recipes coming soon =)
Chicken Satay, Done The ASIAN MAMA Way | Marion’s Kitchen
If chicken satay sticks regularly turn up in your foodie dreams, you’ll want to listen to Noi – she knows best. Enjoy Mama Noi’s recipe for the Asian street food staple and get set for peanutty, chickeny wondrousness. This delicious recipe is featured in Mama Noi’s new cookbook, Secrets from an Asian Mama’s Kitchen:
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Malaysian Style Veg Satay Recipe | How To Make Satay Sauce | Paneer Satay | Easy Starters Recipes
Vegetarian Malaysian Satay Recipe | How To Make Paneer Satay | Satay Marinade Recipe | Peanut Sauce for Satay | Satay For bbq | Vegetarian Satay | Recipes For Party Starters | Recipes for Thanksgiving Appetizers | Starters for Birthday Party | Indian Party Snacks Recipes | Paneer Sticks Recipe | Paneer Fingers Recipe | Paneer Skewers on Tawa | How to Grill Paneer Without Sticking | Paneer Tikka | Rajshri Food
Learn how to make Veg Satay with Peanut Sauce at home with our Chef Bhumika Bhurani
Veg Satay with Peanut Sauce Ingredients:
1 Onion(chopped)
¼ inch Ginger(chopped)
½ inch Galangal(chopped)
3 Garlic Cloves
1 Lemongrass Stock(chopped)
½ tsp Fennel Seeds
¼ tsp Turmeric Powder
½ tsp Coriander Seeds Powder
½ tsp Cumin Seeds Powder
3 tbsp Oil
Salt
½ cup Jaggery
200 gms Paneer
For Peanut Sauce
½ cup Peanuts (roasted)
5 - 6 Dried Red Chillies (soaked)
1 Onion(chopped)
1 Lemongrass Stock(chopped)
4 Garlic Cloves
½ inch Galangal
A pinch of Salt
3 - 4 tbsp Oil
2 tbsp Tamarind Pulp
2 tbsp Jaggery
½ cup Water
Oil
#StarterRecipes #PaneerRecipes #Satay #AnybodyCanCookWithRajshriFood
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About Satay
Satay or sate in Indonesian spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. The earliest preparations of satay is believed to have originated in Javanese cuisine but has spread to almost anywhere in Indonesia, where it has become a national dish. Indonesian satay is often served with peanut sauce – a sauce made from peanut butter, and is often accompanied with lontong, a type of rice cake, though the diversity of the country has produced a wide variety of satay recipes. It is also popular in many other Southeast Asian countries including Brunei, Malaysia, Philippines, Singapore and Thailand. It is also recognized and popular in Suriname and the Netherlands. In Sri Lanka, it has become a staple of the local diet as a result of the influences from the local Malay community.
Satay may be served with a spicy peanut sauce dip, or peanut gravy, served with slices of lontong or ketupat (rice cakes), garnished with a sprinkle of bawang goreng (crisp fried shallot), and accompanied by acar (pickles) consisting of slivers of onions, carrots, and cucumbers in vinegar, salt, and sugar solution.
Malaysian Satay
Known as sate in Malay it can be found throughout all the states of Malaysia in restaurants and on the street, with hawkers selling satay in food courts and Pasar malam.
Pieces of raw meat, tofu, century eggs, or vegetables are skewered on bamboo sticks. These are cooked by being dipped in boiling water or stock. The satay is then eaten with a sweet, dark sauce, sometimes with chilli sauce as an accompaniment. If the satay is eaten with satay sauce, it is called sate lok-lok. If the satay is cooked with boiling satay peanut sauce, it is called sate celup.
Chicken Satay Recipe
This delicious Thai recipe makes for a perfect appetizer - It offers the perfect blend of Sweet, Spicy and Sour! Check it out now!!
Ingredients:
1 Chicken Breast
3 Large Garlic Cloves
Lemon Grass
1 Tsp Curry Powder
1/2 Tsp Black Pepper Powder
1 Tsp Cumin Powder
1 Tsp Coriander Powder
1/2 Tsp Turmeric Powder
1 Tsp Salt
1/2 Tsp Sugar
Enjoy!
~A
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My Quick and Easy Satay Sauce Recipe | Ready in 10 minutes!
This easy 10-minute Satay Sauce Recipe makes a great dip for chicken, pork or vegetable skewers. Smooth and creamy with a little chilli kick!
Printable recipe available on our site:
Ingredients for the peanut butter satay sauce:
3 heaped tbsp smooth peanut butter
1 tbsp dark soy sauce - (use tamari for gluten-free)
1/2 tsp chilli flakes - red pepper flakes
1 tbsp fish sauce - (sub with vegetarian fish sauce if you want it vegetarian)
7 oz (200ml) coconut milk - from a tin
1 tbsp light brown sugar
1/2 tsp ground coriander
Juice of 1 lime - (about 2 tbsp)
Toppings (optional):
1/2 tsp sesame seeds
1 tbsp roasted peanuts - finely chopped
pinch chilli flakes
1 tbsp fresh coriander - cilantro leaves
#ThaiFood #CookingShow #Recipes
EASY Malaysian Chicken Satay (Skewer) Recipe (using a flat pan)
Everyone likes a fat & juicy chicken satay marinated with spices and served with peanut sauce, right? So, here’s an easy recipe for you to make some at home using a flat pan. Of course, grilling the satay over live charcoal would give the chicken better texture and a richer flavour. But, not everyone has that space or great ventilation, you know. So, we improvise. The satays are still rich and deep in flavour. Try it.
Word of advice: Use that plastic gloves when threading the chicken, unless having yellow-stained nails is your thing.
About The Kaput Kitchen:
… because not everyone has a brand spanking new kitchen/cookware, kan? Based in Malaysia, The Kaput Kitchen is a mini cooking show that is dedicated to home cooks who love the process of making a meal or just want to have fun with food.
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