Chicken Satay with Peanut Sauce!

Juicy, smoky chicken paired with savoury peanut sauce and a hint of sweet and spice. This is Chef Cher’s satay ayam with a peanut sauce.

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– Chicken Satay with Peanut Sauce! | Flavour Fridays –

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Juicy smoky chicken paired with savory peanut sauce with hints of sweet and spice this is my version of satay ayam with a peanut sauce hey everyone welcome back to flavor friday yes it’s me again cher here at school of wok um today we are making chicken satay with a peanut sauce so

That’s going to be your ayam satay with a boom boo kachang okay so first of all we want to just heat up a wok or you could get a pen on i’m just going to add about three tablespoons of oil into my wok if it wants to work it’s about three

Tablespoons into your pan let that heat up quite nicely and then we are going to go in with some peanuts so that’s your skinless unroasted peanuts just like so in the go along with the peanuts we also have some other aromats to go in so that will be

About three to four leaves of kefir we also have about about five to six of these asian shallots so also sometimes called thai shallots about five cloves of garlic a couple of dried red chilies there to get some color into our peanut sauce as well as about five

Red chilies so large red chilies if you prefer a little bit more heat in your peanut sauce then obviously feel free to use um small burnt eye chillies okay so just going to fry this off for a few minutes great so now we have got some lovely

Brown color to our peanuts as well as some blistering on our chilies that’s all good now next up we are going to blend this up in a food processor and we’re just going to top it up with about 400 ml of water that’ll just make it slightly easier for

Us to blend it and cold water also just helps to make the peanuts cool down a little bit so it’s a little bit safer for you when it’s blending so now that we’ve got a nicely blended mixture we’re just going to heat up a tiny bit of oil

About a tablespoon of oil not too much because we have some of those natural oils from the mixture anyway hot oil in a wok and straight in and we’re gonna pan fry or whether we’re going to fry over the mixture until it’s nice and darken in color so we’ve

Had a few minutes to cook out the peanut sauce so it’s darkened more in color now looking a little bit dry so i’m just going to add in a little bit more water just to thin it down ever so slightly so if that happens at home that’s all you

Have to do just a little bit of water not even stop just water is fine and then continue to cook that out now we need to also season up the peanut sauce so i’ve got some gula melaka here so just indonesian brown sugar sometimes also called gula java you can just use plain

Light brown sugar if you like and for the salt component we are just going to pop some fish sauce in there just about a tablespoon and just give that a really good stir you want to definitely cook out the fish sauce a little bit so that’s looking rather creamy and that’s

The consistency that you want so once that is done we will just leave the sauce to the side and carry on with the other part of the dish which is going to be the chicken saute we’re going to marinate the saute with some spices so

Off we go next up for the chicken saute we’re going to dice up some chicken so today i’m using some chicken thighs so that they keep nice and juicy so about sort of two centimeter pieces is roughly what you’re kind of looking for just bear in mind the chicken will

Shrink ever so slightly as it’s being cooked so not too small if you can help it so we’re gonna just get our chicken pieces into a bowl get some things in there to marinate as well so that’s going to be a tiny bit of turmeric ground turmeric that’s about a

Quarter tablespoon or quarter teaspoon rather i’m going to get a tiny bit of white pepper in there as well pinch of salt and also tiny bit of ground coriander that’s about a teaspoon and we’re just going to go in there give it a really good mix with our hands just rubbing and getting

All of the spices in to our chicken pieces and then finally once that’s all done we’re just going to drizzle in some ketchup mannis that’s going to be the sweet component in this um dish so ketchup minus is simply just your indonesian sweet soy sauce that’s been reduced and thickened with a caramel

Sauce so once that’s all nicely sort of glistening what you can do is start the skewering process so just grabbing a bamboo skewer and threading your chicken pieces through the skewers so the chicken’s been skewered and i’m just heating up the griddle pan until it’s super super hot

And you do want it hot hot hot um smoking hot and we’re just going to get our skewers in so whilst uh we’re just kind of cooking the chicken i’m just going to make a really simple easy marinade so that we can baste the chicken pieces so tiny bits of oil

Onto a plate with again just a little bit of ketchup mannis mix that up with a pastry brush and we’re just going to turn our chicken pieces over as they cook so once we have some nice browning on our chicken we want to just very carefully take them out place them onto

The plates and what we’ll do is we’ll just kind of get the marinade all over the chicken skewers so that will be the first baste and now these chicken skewers they still need to be completely cooked through so they go back into the griddle pan for a second time

So whilst that is happening i’m going to now prepare my second base so it’s just going to be a tiny or rather a dollop or two of the peanut sauce and then just kind of rubbing or just spreading all of that marinade onto the plate so after just a couple of minutes um

We’re gonna put the chicken skewers back onto the plate and just give them a bit of a rub in that marinade with the peanut sauce and then back on for another minute or so so time to plate up we’re just going to grab some of our peanut sauce and dollop

That straight onto the plate i like to just kind of spread it out a little bit next up i’m just going to get a tiny bit more of the ketchup mannis and then the skewers can just go on top of the mixture goodness me that looks wonderful already and then just to

Finish off you could get a drizzle more of the ketchup menace on top um i’m not going to do that because i don’t like it too sweet and then you could do with a little side of some shallots if you like a couple of wedges of lime

I might just pop those over here and finally also if you like it a little bit hotter you can also get some red bird sized chilies in there some green in there as well and there you go a really really simple and classic indonesian style chicken satay

With a peanut sauce time for a taste test i’m just going to grab hold of a skewer and just kind of rotate it swirl it around make sure that it’s nicely coated in that lovely sauce and off we go this is so good you have to truly try it

Out um during the summer months just fire up the grill fire up the bbq it’s really moist succulent chicken with that sweet peanut sauce with just a hint of spice there from the chilies in the sauce super delicious so let us know what is your favorite summer snack is it

Something that’s grilled this is something that’s a little bit more savory or slightly sweeter let us know in the comment box below until the next time this is cher signing off take care bye