Erica Kangas

Chicken Sate with Peanut Sauce

asian
Jan 1, 2021
Prep time: 60 min.
Cook time: 20 min.
Servings: 4-6

Ingredients

Chicken Sate

  • 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
  • Fried shallots, as topping for individual serving
  • 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

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

  1. In mixing bowl, combine: chicken cubes, shallots, garlic, coriander, cumin, turmeric, candlenut, kecap, sugar, salt, and pepper. Cover and marinate overnight.

  2. To make peanut sauce, heat small pot on medium-low, add oil and cook shallots and garlic until soft.

  3. Mix in peanut butter, sambal, kecap, lemon juice, sugar and salt. Cook on low heat until hot, set aside.

  4. Skewer chicken, arrange in glass pan.

  5. Bake at 375F 10 minutes per side.

  6. Broil for 2 minutes at the end.

  7. Serve with fried shallots, fresh vegetables.

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