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.

 

 

 

Ingredients

Chicken

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
Kosher Salt
2 lbs boneless, skinless chicken thighs cut into 1 Inch strips

Sauce


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)

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Whisk the garlic mixture into the soy mixture. Reserve ¼ cup for basting the chicken. Cover and refrigerate the remaining sauce for serving.
  5. About 30 minutes before skewering and cooking the chicken, remove the sauce from the refrigerator. Stir in the chopped peanuts. Set aside.
  6. 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.
  7. 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.