Thokohmakan

Chicken satay [Recipe]

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We made kuah kacang (peanut sauce) – and nothing goes better with it than sate ayam (chicken satay).

The Malaysian satay is a type of skewered meat (marinated with lemongrass and other spices) that is usually grilled over charcoal. It is then served with the ever delicious kuah kacang, nasi impit (compressed rice), cucumber, and onions.

A good satay should have lovely sweet-savoury flavours with lemongrass, turmeric and ginger fragrance. As it is traditionally grilled over charcoal, the meat should be tender, smoky and slightly charred.

Our favourite place to get satay in KL is Restoran Sate Kajang Haji Samuri in Damansara Uptown (which is a branch of the original shop in Kajang town).

Chicken satay is quite easy to make at home with only a few key ingredients. While grilling over charcoal will be best – we just used our halogen oven and it turned out great!

We like our satay lean (we used breast meat) and not too burnt (as some stalls tend to do). We were worried the satay might be too hard and dry – but it turned out moist and tender. I think the key is to marinate overnight for the meat to really soften and absorb the flavours. Our family enjoyed it!

Check out our kuah kacang recipe here) – which is essential to eat with satay.

Kuah kacang [Recipe]
Satay goes best with kuah kacang

KEY TIPS:
* We like lean satay, hence we used chicken breast. If you like some fat – you can just cut some of the chicken skin and skewer in between the meaty parts. The satay found at stalls typically include fat to add juiciness!
* Our marinade is simple with lemongrass, turmeric and ginger as the main ingredients. We used fresh turmeric root. You may also add cumin, fennel and coriander seeds.
* Marinate chicken overnight is best for flavours to penetrate and tenderise the meat. I use a 1:4 sugar-oil mix to brush the meat before grilling to give a nice glaze and make the skin crisp. You can try honey too.
* I use a lemongrass stalk (smashed at the root-end or cut with a few slits) to use as brush while grilling. 
* Soak bamboo skewers in water for 4-5 hours to prevent sticks from getting burnt and breaking during the grilling process.

For videos and step-by-step process, check out our Instagram post here.

Chicken satay [Recipe]
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Chicken satay [Recipe]

Recipe by ThoKoh MakanCourse: Lunch, DinnerCuisine: Malay, MalaysianDifficulty: Easy
Servings

2

servings
Prep time

20

minutes
Cooking time

40

minutes

A home recipe to make Malaysian chicken satay. This recipe yields about 25 satay sticks.

Ingredients

  • 600g chicken breast

  • Chicken marinade

  • 4 shallots

  • 3 lemongrass stalks

  • 1-inch ginger (about 3 tsp)

  • 1-inch galangal (about 3 tsp)

  • 2-inch turmeric root (or 2 tsp turmeric powder)

  • 3 garlic cloves

  • 2 tbsp sugar

  • 4 tsp salt

  • 1 tsp white pepper

  • OPTIONAL: 1 tsp each of cumin, fennel, and coriander seeds

  • Other main items

  • 4 tbsp of oil mixed with 1 tbsp sugar (to glaze meat)

  • 1 lemongrass stalk (slit and smashed at the root end to be used as brush)

  • 25 bamboo skewers (soaked in water for 4-5 hours to prevent breaking and getting burnt during grilling)

Directions

  • Prepare chicken
  • Cut chicken breast into 1-inch cubes. (We like our satay lean. However, you may remove chicken skin and cut into 2cm bits and skewer in between the meat parts for some added juiciness while grilling).
  • Prepare marinade
  • Use a food processor to blend all the marinade ingredients. Add about 100ml of water to help it blend.
  • Marinade chicken
  • Mix the chicken thoroughly with the blended ingredients. Marinade for at least 4 hours (best to overnight in fridge to yield flavourful and tender meat pieces).
  • Also soak the bamboo skewers in water for at least 4 hours before grilling.
  • Let’s cook
  • Thread 3 pieces of chicken cubes (with skin in between if you like) through each skewer. Make sure the skewer tips are covered.
  • Brush sugar-oil mix over meat with lemongrass stalk.
  • Grill of bake in oven at 240°C – turning and brushing with sugar-oil mix occasionally – until meat is cooked and slightly charred.
  • Serve with satay sauce, cucumber, onion and nasi impit.

Notes

  • We like lean satay, hence we used chicken breast. If you like some fat – you can just cut some of the chicken skin and skewer in between the meaty parts. The satay found at stalls typically include fat to add juiciness!
  • Our marinade is simple with lemongrass, turmeric and ginger as the main ingredients. We used fresh turmeric root. You may also add cumin, fennel and coriander seeds.
  • Marinate chicken overnight is best for flavours to penetrate and tenderise the meat. I use a 1:4 sugar-oil mix to brush the meat before grilling to give a nice glaze and make the skin crisp. You can try honey too.
  • I use a lemongrass stalk (smashed at the root-end or cut with a few slits) to use as brush while grilling. 
  • Soak bamboo skewers in water for 4-5 hours to prevent sticks from getting burnt and breaking during the grilling process.

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