SINGAPORE CHICKEN SATAY
I lifted this recipe, lock, stock and barrel from Milk Street. Usually, I tweak their stuff to make it my own. I have always loved Chicken Satay. This one sounded tasty and interesting just as it is. So give it a try.
You can prepare everything in advance and serve when ready. This makes a good dinner when paired with Pineapple Rice.
Don’t marinate the chicken for more than 3 hours or it will be too salty. And don’t substitute chicken breasts. Under high heat, they dry out and easily overcook.
2 Tbs finely grated fresh ginger
2 Tbs minced garlic or 6 garlic cloves
2 Tbs ground Turmeric
4 Tbs ground cumin
1/4 cup white sugar (or your fav substitute)
3 Tbs toasted peanut oil
2 lbs boneless, skinless chicken thighs cut into 1 Inch strips
1/4 cup boiling water
3 Tbs Crunchy Peanut Butter
1 cup Soy sauce
1/4 cup unseasoned rice vinegar
2 Tbs white sugar (or your fav substitute)
2 Tbs toasted peanut oil
2 Tbs finely grated fresh ginger (or 1 tsp powdered ginger)
1 garlic clove minced
2 Tbs chili garlic sauce
1/2 tsp ground Turmeric
1/4 finely chopped salted dry roasted peanuts (if you used smooth peanut butter)
- To prepare the chicken, in a large bowl, combine the ginger, garlic, sugar, oil, turmeric, cumin, 1 tablespoon salt and ½ cup water. Stir until the sugar dissolves, then stir in the chicken. Cover and refrigerate for at least 2 to 3 hours. If you are using wooden skewers soak them in water until assembling the chicken.
- To make the sauce, you will create two mixtures – a garlic mixture and a soy mixture. to make the soy mixture, in a medium bowl, whisk the boiling water and peanut butter until smooth. Whisk in the soy sauce, vinegar and sugar, then set aside.
- For the garlic mixture, in another small skillet over medium, heat the oil, ginger and garlic. Cook, stirring constantly, until fragrant, about 1 minute. Stir in the chili-garlic sauce and turmeric, then cook until fragrant, about 30 seconds.
- Whisk the garlic mixture into the soy mixture. Reserve ¼ cup for basting the chicken. Cover and refrigerate the remaining sauce for serving.
- About 30 minutes before skewering and cooking the chicken, remove the sauce from the refrigerator. Stir in the chopped peanuts. Set aside.
- Grill or broil the chicken until beginning to brown, 5 to 7 minutes. Flip the skewers and continue to broil until the second sides begin to brown, another 4 to 6 minutes.
- Remove chicken from the grill or oven and brush each skewer with 1 to 2 tablespoons of the reserved sauce. Continue to grill and turn until the satays are well-charred, 2 to 4 minutes per side.. Serve with the dipping sauce.