Satay Chicken with Peanut Sauce

2011 May 19
by linda

I usually took a picture of my food at night time because I only cook for dinner. I had to rely on the light in the ceiling to support my lighting. Since I don’t have a hi-tech camera (.. yet), I also have to rely on my “shaky” hands to be sturdy and not moving to get a clear picture. Well this time I had the chance, simply because they were leftover from last night dinner :) Although they weren’t look so shiny (like last night) and quite dry already, I still used my chances. However, I think the picture suffers from too much daylight. My peanut sauce looks so pale :( If I had another shot from different angle, they might look better.

My tips to this dish:

  • Soak the satay sticks in the cold water for at least 30 minutes to prevent the stick from burning.
  • Reserve the chicken oil whenever you cook the marinade chicken, so you can use it for grilling satay. You can freeze the oil too.
  • It is best to marinade the chicken overnight.
  • When you sticks the chicken onto the skewers, try to alternate the meat with the fat.

I haven’t include the peanut sauce recipe yet, simply because I never measure them every time I cook them. In fact, I rarely measures when I cook (don’t rely to much on my measurement :) ) Here are the step for making my peanut sauce (without measurement):

  1. Using a wok, roasted peanut with skin on with low heat. It could take up to 30 minutes, depending on how much you have.
  2. Peel the skin off the peanut. Try to rub them with your finger. The skin should fall pretty easily.
  3. Puree the peanuts. You could leave some of them crush not puree.
  4. Puree the bumbu (garlic, shallot, chilli).
  5. Heat pan with oil. Fried the bumbu, lemon grass, lime leaves, bay leaves until fragrant.
  6. Add the peanut and water (add as you need).
  7. Add tamarind (diluted in hot water) and palm sugar and salt.
  8. From this stage, you adjust the taste as you go along. They should be sweet and spicy with a slight saltiness and sourness.


  • 500 gr chicken thigh fillets, cut into small pieces
  • 5 cloves garlic
  • 3 pcs shallot
  • about 1 tbsp grated ginger
  • 5 pcs candlenut, roasted
  • salt
  • chicken oil for brushing
  • sweet soy sauce (kecap manis) for brushing
  • satay sticks (to prevent the sticks from burning, soak them in cold water for 30 minutes or so)
  • peanut sauce


  1. Using a blender, pureed garlic, shallot, ginger, and candlenut.
  2. Marinate the chicken pieces with the pureed mixture overnight. Stick the chicken pieces into satay sticks.
  3. It is best to use the charcoal BBQ,but you can still use the oven (like me). Grill the chicken at 200 C. Brush them once in a while alternately with chicken oil and sweet soy sauce.
  4. Serve them with peanut sauce and cucumber or rice cakes (ketupat lontong).

Culinary tradition: Indonesian

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You !!!

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4 Responses leave one →
  1. 2011 May 19 permalink

    Hey, that look’s wonderful. I normally bought from the stall. Till now doesn’t know to poke the chicken with the stick. There’s a technique on that s the meat will be tender. Anyway do you by any chances have the recipe for SATAY MINANG or SATAY PADANG

    • 2011 May 19
      linda permalink

      If you use chicken thigh, the satay will be much tender because of the fat. If you alternate the fat and the meat, the taste much better. It is really hard to explain how to cut them. I guess the best way is to try making the satay and learn as you go :) Yeah I got Sate Padang on my recipe list. Check them out. I am gonna try different approach on my satay padang next time and keep you posted :)

  2. 2011 May 27

    looks great! your family is sooo lucky to have you cooking for them :) :):) i love satay chicken !

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