A easy satay chicken with a homemade thick satay sauce rich in peanut aroma. It is perfect for dolloping rather than just dipping.
Homemade Satay Sauce ( for marinade ＆dipping )
- 6 tbsp Coconut Cream
- 6 tbsp Homemade Peanut Butter ( Click Here )
- 2 tbsp Fish Sauce
- 6 tsp Palm Sugar or Brown Sugar
- 2 tsp Ground Turmeric
- 4 tsp Curry Powder
- 1/2 tsp Five Spice Powder
- 1/2 tsp Fresh Lemon Juice
- 2 tsp Tamarind
Break the palm sugar (if it is solid). Remove shell of the tamarind and scrap out fresh with a spoon. Mix all the seasonings together, stirring constantly
- 4 Chicken Thigh or 300 g Pork Chop
- 2 tbsp Garlic & Shallot Juice
- 2 Stalk of Minced Lemongrass
- 1/2 tsp Sea Salt
- 6 tsp Homemade Satay Sauce
1. Pull the skin off with your fingers. Place a thigh onto the cutting board with the skin side down and the bone side up. Insert the tip of the knife into the flesh along the bone and cut carefully along the entire length of the bone to loosen it from the flesh. Reach into the incision with your fingers and hold the bone in your non dominant hand. While you hold the bone, work to loosen it from the thigh by cutting through the flesh still connected to the bone. Continue cutting and pulling until you can remove the entire bone from the thigh. Cut the deboned thigh into 4 thin strips and place the chicken pieces into the bowl. Season with salt and rub throughly.
2. Minced garlic and shallots, squeeze out juice as much as possible ( How to Juice Garlic and Shallots Click Here ). Add together with minced lemongrass to the chicken thigh. Thread the marinated strips of meat through satay skewers, 1 strip per skewer.
3. Marinade the chicken meat with 6 tsp homemade satay sauce, set aside for 2 hour or more or preferably overnight in the fridge. Place the remaining satay sauce in the fridge also.
4. The second day, preheat oven to 200ºC. Brush oil on the wire rack and place on the skewer, bake for 10 mins, take out and brush homemade satay sauce on both side. Bake for another 10 mins. Serve with satay sauce.