Indonesian Chicken Saté with Peanut Sauce
asian
main
Jan 1, 2021
Prep time: 60 min.
Cook time: 20 min.
Servings: 4-6
Ingredients
Chicken Saté
- Chicken thighs, 4-6 pieces cubed
- Shallot, 1 diced
- Garlic, 2-3 cloves diced
- Coriander, ~1 tsp.
- Cumin, ~1 tsp.
- Turmeric, ~1/4 tsp.
- Candlenut, 1/2 grated
- Indonesian kecap, 2-3 tbs.
- Sugar, ~1 tsp.
- Salt and pepper, to taste
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Fried shallots, as topping for individual serving
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Fresh vegetables, like bell pepper, cucumber, and/or tomatoes.
Peanut Sauce
- Vegetable oil, 1 tsp.
- Shallot, 1 diced
- Garlic, 1-2 cloves diced
- Chunky peanut butter, 1 cup
- Sambal oelek, 1-2 tbs.
- Indonesian kecap, ~1 tbs.
- Lemon, juice from half lemon
- Sugar, 1 tsp.
- Salt, to taste
Equipment
- Bamboo skewers
- Medium mixing bowl
- Zester
- 9x13 glass pan
- Small pot
- Lemon squeezer
Prep
- Cut chicken into 1 in. pieces
- Dice shallots
- Dice garlic
- Grate candlenut
- Soak skewers, at least 1 hour
- Grease glass pan
- Slice vegetables for serving
Instructions
-
In mixing bowl, combine: chicken cubes, shallots, garlic, coriander, cumin, turmeric, candlenut, kecap, sugar, salt, and pepper. Cover and marinate overnight.
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To make peanut sauce, heat small pot on medium-low, add oil and cook shallots and garlic until soft.
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Mix in peanut butter, sambal, kecap, lemon juice, sugar and salt. Cook on low heat until hot, set aside.
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Skewer chicken, arrange in glass pan.
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Bake at 375F 10 minutes per side.
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Broil for 2 minutes at the end.
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Serve with fried shallots, fresh vegetables.