How to Make Jet Tila’s Chicken Satay with Peanut Sauce | Ready Jet Cook | Food Network

Jet Tila’s chicken satay is soo juicy from a coconut milk marinade! You’ll end up eating the peanut sauce by the spoonful 😋 New episodes of #ReadyJetCook dropping each Thursday!
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On #ReadyJetCook, Jet Tila shares his favorite go-to recipes and shops at his family’s grocery store.

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Chicken Satay with Peanut Sauce
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 40 min (includes 20 minutes soaking time)
Active: 40 min
Yield: Ten to fifteen skewers (2 to 4 servings)

Ingredients

Peanut Sauce:
2 tablespoons (30 ml) vegetable oil
1 tablespoon (16 g) red curry paste, plus more if desired
2 cups (490 ml) coconut milk
2 tablespoons (30 g) chunky peanut butter, plus more if desired
2 tablespoons (30 ml) fish sauce
2 tablespoons (30 g) sugar, plus more if desired
1/2 teaspoon rice vinegar

Chicken Satay:
1/4 cup (60 ml) coconut milk
1 tablespoon (15 g) curry powder
1 tablespoon (15 g) kosher salt
1 tablespoon (15 g) sugar
1 1/2 teaspoons (8 g) freshly ground black pepper
1 teaspoon garlic powder, plus more if desired
2 pounds (900 g) boneless, skinless chicken breast
Ten to fifteen 6-inch bamboo skewers, soaked in water for at least 20 minutes and up to overnight
Vegetable oil or nonstick cooking spray, for greasing

Directions

Make the Peanut Sauce: Heat the oil in a small saucepan over high heat until hot. Add the curry paste and cook, stirring, until very fragrant and thick, about 1 minute.

Stir in the coconut milk; bring to a boil and cook, stirring constantly, for 2 minutes. Be careful not to let it boil over. Add the peanut butter and cook, stirring constantly, until the sauce begins to thicken and come together, 2 to 3 minutes.

Reduce the heat to a simmer and add the fish sauce, sugar and rice vinegar. Cook, stirring, until the ingredients are incorporated, about 1 minute more; remove from the heat. An oily film will rise to top; skim it off, if you wish. Keep the sauce warm while you make the chicken satay. (See Cook’s Note.)

Make the Chicken Satay: Place the coconut milk, curry powder, salt, sugar, pepper and garlic powder in a medium bowl; whisk to combine the marinade.

Slice the chicken against the grain into 2-inch square tiles about 1/4-inch thick. Transfer to the marinade and massage to coat the chicken evenly. You can cover and marinate the chicken overnight in the refrigerator for better flavor and tenderness or cook it immediately.

Thread the chicken onto the bamboo skewers, stopping 2 inches from the bottom of each skewer.

Heat a grill or grill pan to high and preheat for at least 5 minutes. Rub a little oil on the grill grates or spray with nonstick cooking spray. Working in batches if necessary, grill the chicken on one side until you get nice char marks, 3 to 5 minutes. Flip and cook until the chicken is just cooked through, another 3 to 5 minutes. Serve the chicken satay with the peanut sauce on the side for dipping.

Cook’s Note
The peanut sauce can be refrigerated for up to 5 days. Rewarm before serving, stirring in a few tablespoons of hot water if it’s too thick.

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How to Make Jet Tila’s Chicken Satay with Peanut Sauce | Ready Jet Cook | Food Network

Today we are going to make a classic chicken sauté with peanut sauce I grew up in the kitchens of my family’s Thai restaurants and this is one of the very first dishes I made when I was old enough to cook sat is a great party appetizer or a simple starter it’s easy

And fun to make hey team I’m jet Tila and welcome to ready jet cook where I teach you how to make my favorite Asian dishes from Pantry to plate but before we get into it take a second to subscribe to the Food Network YouTube channel so you can see all of my

Favorite recipes let’s get started we have to start by soaking skewers we’re using bamboo skewers these are probably like 6 to 8 in and you absolutely want to soak these so they don’t burn on the grill so the bamboo skewers will hydrate within like 20 minutes but because

They’re bamboo and they’re dense you can actually do this the day before it’s not going to hurt the skewer at all so bamboo skewers are soaking it’s time to make marinade and I’m going to need some coconut milk from the pantry so like a lot of my recipes although I’m teaching

You chicken s I’m actually teaching you a dry rub a marinade the sauté and a peanut sauce so I want to break it down into a few different parts so this is my go-to chicken s marinade but before I add the coconut milk it’s actually a dry

Rub so check it out I’ve got curry powder garlic powder sugar salt and pepper if you look at this spice blend by itself I’ve taught you a really great tide dry rub so that can get put together this is actually a go-to spice that just lives in my pantry when I need

To make a grilled meat item one of the foundational items of Thai Cuisine is coconut milk I’m going to simplify it for you right coconuts are so many things in Thai cooking they are sugar in palm sugar they’re coconut juice in young green coconuts but just remember coconut milk comes from mature coconuts

When the Coconuts actually get brown on the outsides the coconut water in the the inside gets kind of tanic but the fats in the Coconut mature and that’s how we extract this beautiful stuff this is really kind of liquid gold uh I grabbed two cans of coconut milk because

I’m going to need the rest of it to make the peanut sauce so I’m going to leave this here but that’s what I need to make the marinade so I’m stirring in the dry spices into that coconut cream and as you know fat is flavor and fat distributes flavor so when the chicken

Marries into this it’s going to coat and it’s going to get super delicious speak speaking of chicken uh I am using chicken breasts today there’s no reason why you shouldn’t be using chicken thighs in fact I encourage it I’m going to take the chicken breast and I’m going

To cut it with the grain into those bite-sized pieces like 1 and 1/2 in wide and I’ve got my blocks and I’m cutting Against the Grain Into Thin tiles and those are going to be threaded really nicely onto the skewers they’re going to absorb the marinade really really easily

But remember be it stir fry or sauté I’m looking for nice thin tiles lots and lots of surface area and I’m going to marinade this for 4 hours to overnight you almost can’t over marinade in restaurants to get ahead we actually will make the sautees we’ll thread the

Chicken on raw and then we’ll freeze the actual sautes before we cook them and we can sandbag them that way the chicken’s going to marinade I’m going to clean up wash my hands and I’m going to show you how to make peanuts sauce all right so to get

Started I’m going to heat a saucepan to medium put a little bit of neutral oil in the saucepan because anytime you’re using curry paste you have to fry that curry paste and sometimes it’s in the Coconut fat this time we’re starting with oil so curry paste what’s in it a

Lot of things the very simple explanation is Thai curries are made with fresh herbs most other curries like Indian curry are made with spices so what’s in here lemongrass garlic shallots Tha lime leaves basically very aromatic herbs to really expose the flavor of herbs you need to fry them up

That’s it it’s caramelization now coconut milk I’m going to get a little technical here good coconut milk has about 13 to 19% coconut fat in it so two things one don’t buy light two don’t shake the can of C milk although this can is lying to you and says shake the

Can a pro does not shake the can because watch that top layer is coconut cream and I want that coconut cream to continue to caramelize that curry paste these are those little tips and tricks that really amount to huge flavor bombs now that I’m caramelizing in the coconut

Oil I can start smelling that all those amazing herbs are frying I can slow down that caramelization now by adding the rest of the coconut milk so you can actually see that the tail of the coconut milk is the water that it took to extract the coconut fat so next is

Peanut butter and I know you’re wondering do you use the new V peanut butter with the oil separator do you use the old school peanut butter we ate as kids I like the old school stuff it’s creamier it’s got a little more sugar in it and I think it’s just a flavor

Profile that we’re we’re all used to and between crunchy and smooth I’m going to leave that up to you I’m going to let you fight that out uh in your own house I don’t care I like the crunchy personally cuz I want little bits of

Peanuts uh in my peanut sauce as you can see the peanut butter actually starts out pretty solid because when you grind a peanuts you get a lot of those oils there’s going to be a point when this peanut butter warms up and melts right into the coconut milk and you start to

See the transformation from kind of peanut butter and coconut milk into one kind of homogenized beautiful peanut sauce so that’s all I’m waiting for here obviously my grandmother did not have the modern luxuries of prepared peanut butter the way she did it was to take a

Bunch of roasted peanuts in a mortar and she Stone mortared them until they became peanut butter and threw them in so I ain’t got time for that I’m I’m just going to be real and I’m going to use prepared peanut butter there it is it’s coming to a simmer the peanut

Butter is just about to melt into the coconut milk let’s start to season now this is a dip for sauté so I want something that’s sweet salty and a little bit sour and for the salty we’re going to use that fish sauce and I know

I’ve covered fish sauce in a lot of my other videos but it’s basically just anchovy salt and water if think about it as soy sauce made for mancho me that’s all fish sauce is so it has an incredible flavor when you’re buying fish sauce make sure you’re buying the

Fish sauce that matches the country that you’re cooking number two really good fish sauce should be Amber and translucent right that bottle bottle of fish sauce that’s been in your fridge for a year that’s opaque and looks like soy sauce it’s time to pitch it out and

Start over it’s okay I’m I’m giving you permission to do that so there you go once it becomes a beautiful homogenized sauce once It Coats the back of a spoon that’s delicious that means it will coat sauté perfectly peanut sauce is done it’s time to start setting up for our

Sautees so the chicken has marinated it looks gorgeous here by the way so what I like to do is kind of visualize how much protein to actual skewer so I actually hold them where I want the protein to stop and I’m very just simply going to uh flatten them out find the surface

Area the thin flat piece and I’m just going to weave right into that point till I hit that point in my thumb where I want that skewer to stop another thing I like to do is I actually make lamb chops in this style of sauté so the

Marinade the peanut sauce so it’s a really versatile recipe I’m really kind of teaching you three or four different recipes in one so yeah that’s what I’m talking about right there I think that looks like a good size for an appetizer and of course I’m not mad at chicken

Thigh I think um uh the thigh is going to give you a lot more of a moist bite uh I I like a little bit of fat on the protein personally if you’re using pork uh pork loin pork shoulder is the way to go if you’re using beef I would probably

Go to the steak cuts and if you’re plant-based uh very firm tofu and water would make phenomenal sautes and the only adjustment to the recipe for plant-based in the peanut sauce instead of using fish sauce just switch over to either a soy sauce or an amino acid sauce and you basically have a

Plant-based sauté there you go so I am looking at both sides making sure I don’t have any bamboo poking through that looks good to me all right it’s time to cook sautees are skewered time for the don’t burn the bamboo skewer hack you’re going to need two things for

Clean cooking sauté number one is a piece of foil I am obviously using a grill pan but the same hack works for an outdoor charcoal grill you want to foil the width of your grill grate in this case I don’t want it that wide and I

Need it the height of at least that bare part of the skewer and I’m just going to apply it down on the grill okay second part of this perfect sa on the grill is oiling the actual Grill and because again I have a grill pan I could use a

Little paper towel and some oil on a outdoor grill you could use a Tong and a little bit of a paper towel or what I call the sacrificial um grilling seasoned towel so either way works that also has told me that the grill is hot because I see the oil just smoking

Lightly and I’m just going to lay the sautes on there with that little bit of foil protection and that way I’m not picking up pieces of sauté that have burnt skewers and because these are so thin be it on a grill pan or a charcoal grill

Medium heat meaning if I put my hand at the height of the meat I should be able to hold it there for about 5 or 6 seconds before I go whoo that’s a little hot so resist the urge to peek and flip this thing over 20,000 times all right

You want to establish a really beautiful Grill Mark at least on one side and the way to know is I’m always looking up the side of the protein but until I start seeing at least 1 or 2 mm of char on the side I’m not going to touch the sauté

Sauté like so many Thai Dishes you think are Thai are kind of um Fusion dishes saes come with the spice routes and they actually originate from Middle Eastern kebabs I do see some cook above the sides here I know I can start messing with it and to get that beautiful Grill

Mark don’t just go and lift but give it a little wiggle and once you feel it give now it’s time to turn it over look at that perfect so same thing I’m going to kind of push back and forth once it releases I’ll turn it over perfect sauté so remember these

Chicken pieces are so thin they’re going to cook up really quickly so about 2 minutes on each side is perfect any longer and it’s going to to dry out there’s only one presentation side a chef worries about so if I nailed the grill mark on the top side I’m more

Worried about the cook through when it’s on the other side I’m very happy with the sauté I know they are cooked through but still moist I have a beautiful Grill mark on them I’m going to go ahead and plate these and allow them to rest for a few minutes before I serve

Them all right so peanut sauce peanut sauce down let’s pretty up this plate a little bit very simple garnish I’m just going to use a little bit of scallion and just a little bit in the sauce as well typically in Thailand it’s served with a little bit of a vinegar

Cucumber salad and that’s it I mean what a beautiful set I need to celebrate by checking my work here there’s only one way to know if I’ve done my job correctly cheers that savoriness of the chicken kind of enrobed in all the spices and then you have that sweet and creamy

Peanut sauce that really comes over the top there it is chicken sauté and peanut sauce you’ve learned the marinade you’ve learned how to make this delicious sauce it’s peanut sauce today and it could be peanut dressing tomorrow it could be peanut noodles the day after such a

Simple and delicious dish thanks so much for hanging out make sure to subscribe to Food Network’s YouTube channel and we’ll see you next time on ready jet cook