Succulent Malaysian Chicken Satay – Honest Cooking Recipe

If you’ve by no means had satay, you’re in for a revelation. In Malaysia, it’s one of many nation’s most beloved road meals—charcoal-grilled skewers of marinated meat, often rooster or beef, served with a wealthy, fragrant satay sauce. And no, it’s not the identical as Thai or Indonesian peanut sauces—the three are utterly completely different in each taste and preparation.

I made these rooster satays at a latest household barbecue, and so they disappeared nearly as quickly as they hit the platter. This model leans heavier on the spices than most conventional Malaysian recipes and doesn’t even want the sauce to shine. The sugar within the marinade caramelizes because the meat grills, giving the skewers unimaginable depth and sweetness. Still, no satay expertise feels full with out that nutty, barely spiced sauce for dipping.

The Malaysian model of the sauce is near the Indonesian peanut sauce, however with a twist—it’s made with milk as an alternative of coconut milk, which provides it a lighter, smoother texture.

After years of consuming numerous skewers, I’ve realized one secret to nice satay: small items of rooster pores and skin or fats threaded between the meat. They render superbly over the fireplace and preserve the satay juicy. Of course, you can also make a leaner model with simply rooster breast, however each every now and then, it’s price going all in for the actual factor.

No grill? No drawback. A toaster oven or perhaps a frying pan adopted by a fast roast within the oven will nonetheless get you there.

How to Make Malaysian Chicken Satay

Step 1 – Marinate the rooster

Cut the rooster (with pores and skin) into 1-inch (2.5 cm) strips. In a bowl, combine the onion, salt, sugar, and all of the spices with the sesame oil. Add the rooster and stir to coat evenly. Cover and refrigerate for a number of hours or in a single day.

Step 2 – Prepare the skewers

Soak wood skewers in water for at the very least half-hour. Thread the marinated rooster onto the skewers, alternating items of meat and pores and skin for tenderness.

Step 3 – Grill or cook dinner

Grill the skewers over medium warmth, turning often till evenly browned and cooked by way of. If juices run clear, they’re prepared.

Alternative technique: Cook in a frying pan over medium warmth till frivolously browned on each side, then switch to a foil-lined tray and bake at 375°F (190°C) for 25 minutes.

Step 4 – Make the satay sauce

Grind the shallots, garlic, chilies, turmeric, coriander, and galangal right into a paste utilizing a mortar and pestle or meals processor. Heat the oil in a pan and fry the paste till aromatic and the oil rises to the floor. Add soy sauce, lime juice, salt, sugar, peanut butter, and water. Simmer till thickened, about 10 minutes. Stir within the milk and cook dinner one other 5–6 minutes till easy.

Step 5 – Serve

Serve the satay scorching with the peanut sauce, together with cucumber slices and onion wedges on the aspect.

Chicken Satay – Recipe Notes

Chicken selection: Thighs keep juicier, however breasts work too. Including a little bit of pores and skin provides the genuine texture and richness.

Skewers: Soaking prevents burning on the grill. Metal skewers additionally work nicely.

Peanut sauce: Add just a little extra lime juice if you happen to desire a brighter taste, or extra chili for additional warmth.

Make forward: The rooster will be marinated as much as 24 hours forward; the sauce retains for 3–4 days within the fridge.

FAQ – Malaysian Chicken Satay

Can I take advantage of different proteins?
Yes, beef or lamb are conventional variations in Malaysia, although rooster stays the commonest.

Can I make this with no grill?
Absolutely. A grill pan or oven works nicely — the flavour can be barely much less smoky however nonetheless glorious.

Is galangal vital?
It provides genuine depth, however ginger is an appropriate substitute.

Can I take advantage of easy peanut butter?
Yes. The texture can be silkier, however the taste stays the identical.

What can I serve with satay?
Traditionally served with cucumber, onion, and rice muffins (ketupat), however steamed rice or salad works too.

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