Chicken Satay Recipe. Malaysian food at its best. Follow our quick, slick guide to making your own chicken Satay – do it the PinoyRecipe.net way and you can’t go wrong. Enjoy our Satay recipe.

Serves: 1
Preparation & Cooking Time: 15 minutes

Chicken Satay Ingredients:

• 2 medium chicken thighs
• 1 tsp ground white pepper
• 1 tsp garlic powder
• 1 tbsp ground turmeric
• 1 tbsp aniseed powder
• 1 tbsp ground cumin
• 1 tbsp paprika powder
• 1 tbsp ground coriander
• 2 tbsp vegetable oil
• 1 medium lime
• 6 6 inch wooden skewers
• 1 teaspoon
• 1 tablespoon
• 1 knife
• 1 bowl

• Step 1: The Satay Mix
  Into a bowl put a teaspoon of ground white pepper, a teaspoon of garlic powder, a tablespoon of aniseed powder, a tablespoon of ground cumin, a tablespoon of ground coriander, a tablespoon of paprika, and a tablespoon of ground turmeric. Stir thoroughly to create a dry satay mix. Transfer 2 tablespoons of the mix into another bowl, one tablespoon for each of our two chicken thighs. Add 2 tablespoons of vegetable oil. Stir to create a paste.
  

• Step 2: The Chicken
  Remove the bones by running a sharp knife down either side. The top end will come away easily. Then cut around the bottom of the bone and remove the gristle. Trim and scrape off any excess fat. Tear the skin away as this will burn. Carefully cut from the middle into one side of the thigh and fold it open. Cut into the other side the same way to open it out. This will create a flat, evenly sized piece of chicken. Slice into pieces of about 5 centimetres.
  Repeat with the second thigh. Run the knife alongside the bone and cut it out along with the gristle. Feel with your fingers to make sure all the bones are removed and then tear away the skin. Cut into both sides and open out. Slice into strips ready to be marinated.
  

• Step 3: Marinate
  Place the chicken strips into the bowl with the marinade. Mix well. The consistency of the marinade should evenly coat the chicken, lift the strips up to make sure this is the case. As it is a strong sauce the chicken is ready to cook immediately.
  

• Step 4: Get Skewering
  TOP TIP
  Soak the skewers in cold water for a few seconds, this will prevent them from burning when cooking.
  Take a skewer and thread on a chicken piece. Try to ensure that the skewer doesn’t show through either side. Push it down but leave room at the bottom for holding. Thread on a second, and then a third piece. Satay literally means ‘Triple Stacked’ so aim to thread 3 pieces on each skewer if you can.
  Repeat with the next skewer, and then the next until you have run out of meat. You should have enough chicken to fill at least three skewers. This can be a messy procedure so wash you hands well when finished.
  

• Step 5: Grill
  Place the skewers onto a grill or griddle pan that has been preheated to a high temperature and leave to cook. Occasionally press them down but not too hard though as this may squeeze the flavours out. If the meat sticks gently prise it loose.
  After about 4 minutes, when the chicken is a golden brown, turn it, and leave the other side to brown for a further 4 to 5 minutes. To check the chicken is cooked through, cut into it. It should be white inside. When done transfer the satay to a serving plate.
  

• Step 6: Serve
  TOP TIP
  Roll a lime back and forth under your hand. This will squeeze the insides making it juicier
  Cut a wedge from the lime and place it alongside the satay.
  Satay is an informal dish in Malaysia and is often bought and eaten on the streets. It is especially good served with a peanut dipping sauce. Sprinkle chopped peanuts on top of the sauce as a finishing touch.

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Satay Prawn Recipe (Prawns/Shrimps with Spicy Peanut Sauce) – An enticing and tasty dish.

• 450 g (1 lb) king prawns, shelled, tail ends left intact and deveined
• 1/2 bunch coriander leaves, to garnish
• 4 red chillies, finely sliced, to garnish
• spring onions, cut diagonally, to garnish

Peanut Sauce Recipe

• 45 ml (3 tbsp) vegetable oil
• 15 ml (1 tbsp) chopped garlic
• 1 small onion, chopped
• 3 – 4 red chillies, crushed and chopped
• 3 kaffir lime leaves, torn
• 1 stalk lemon grass, bruised and chopped
• 5 ml (1 tsp) medium curry paste
• 250 ml (8 fl oz) 1 cup coconut milk
• 1.5cm (1/2 in) cinnamon stick
• 75 g (3 oz) crunchy peanut butter
• 45 ml (3 tbsp) tamarind juice
• 30 ml (2 tbsp) fish sauce
• 30 ml (2 tbsp) palm sugar
• juice of/2 lemon

• To make the sauce, heat half the oil in a wok or large frying pan and add the garlic and onion. Cook until it softens, about 3 – 4 minutes.
• Add the chillies, kaffir lime leaves, lemon grass and curry paste. Cook for a further 2 – 3 minutes.
• Stir in the coconut milk, cinnamon stick, peanut butter, tamarind juice, fish sauce, palm sugar and lemon juice.
• Reduce the heat and simmer gently for 15 – 20 minutes until the sauce thickens, stirring occasionally to ensure the sauce doesn’t stick to the bottom of the wok or frying pan.
• Heat the rest of the oil in a wok or large frying pan. Add the prawns and stir-fry for about 3 – 4 minutes or until the prawns turn pink and are slightly firm to the touch.
• Mix the prawns with the sauce.
• Serve garnished with coriander leaves, red chillies and spring onions.
• Curry paste has a far superior, authentic flavour to powdered varieties. Once opened, they should be kept in the fridge and used within 2 months.

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Malaysian Chicken Wings Ingredients:

• 3 chicken wings, each chopped into 2 pieces
• 2 tbsp satay mix
• 1 tsp caster sugar
• 2 tbsp vegetable oil
• 1 pinch of ground white pepper
• 1 pinch of salt
• 2 tbsp plain unbleached flour
• 1 tbsp corn flour
• 2 tbsp rice flour
• 1 tbsp baking powder
• 1 tbsp tempura flour
• 100 ml sparkling water
• vegetable oil , for frying

Utensils Needed:

• 2 forks
• 1 bowl
• 1 serving plate
• 1 deep frying pan

• How to Cook Malaysian Chicken Wings Video

• Mix the batter
  Into a large bowl put 2 tablespoons of satay mix, 2 tablespoons of vegetable oil, a generous pinch of ground white pepper, a generous pinch of salt a teaspoon of caster sugar, 2 tablespoons of plain flour, 1 tablespoon of corn flour, 2 tablespoons of rice flour, 1 tablespoon of baking powder, and 1 tablespoon of tempura flour. Mix well.
  Create a well in the middle of the dry ingredients and pour in a little of the chilled sparkling water. Stir it in. It’s important that the water is chilled as it creates a lighter batter. Continue mixing the water in a little at a time.
  Coat the liquid around the edge of the bowl, this will allow you to see the consistency clearly. Don’t mix it to a completely smooth consistency; this batter is characteristically a bit lumpy.
  

• The Chicken
  Spoon the 6 chicken pieces into the spicy batter. Mix well to ensure that each piece is coated.

• Fry
  Fill a third of the pan with vegetable oil and place it over a low heat. It may take up to 20 minutes to reach the right temperature. Don’t be tempted to turn the heat up as warming the oil too quickly can lead to it igniting. To test if the oil is hot enough drop in a little of the batter. If the batter floats on the surface with the oil bubbling around it you are ready to go.
  Alternatively, use a thermometer. Hold it over the pan to read the temperature. Wait until it reads about 190 degrees Celsius, or 374 Fahrenheit. Grip a piece of chicken between two forks and carefully place in the hot oil. Add each piece one at a time.
  Be sure not to crowd the pan. It’s important that each chicken piece has room, so cook larger quantities of chicken in batches. Give the pan a little shake if the pieces have stuck to the bottom, they will soon free up and float to the top.
  After about 2 minutes turn the chicken. Move the pieces about a little to ensure they cook evenly. When the batter has turned a golden brown, after about 4 to 5 minutes, the chicken is cooked. Carefully remove one at a time and place on some kitchen towel to soak up the excess oil.
  
• Serve
  You could serve the chicken wings on a banana leaf to add some colour, but any serving plate will do. Chicken wings make a great starter, served while they are still hot with some sweet chilli sauce. Try them with a cold beer or a crisp dry white wine.

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