Chicken Satay with Peanut sauce | Asian Street Food | How to make Chicken Satay-Indonesian style
Hello everyone, today I will share with you famous HOW TO MAKE CHICKEN SATAY /CHICKEN SATAY WITH PEANUT SAUCE./satay chicken /chicken sata/satay/satay chicken recipe/SATAY CHICKEN WITH PEANUT SAUCE.,peanut satay chicken /CHICKEN SATAY is a famous Indonesian style Asian street food.
Grilled skewers/grilled chicken/chicken satay skewers of Indonesian style marinated chicken dipped in a fragrant flavourful spices.this easy chicken satay recipe serve it as an appetiser or as a Main course.this healthy satay chicken recipe goes well with nasi goreng another Asian street food which i will upload in my next video.Chicken satay/Thai chicken satay/Malaysian chicken satay recipe/authentic chicken satay recipe/easy satay chicken recipe refers to grilled skewered chicken served with flavourful peanut sauce and is distinctively delicious.in Malaysia and Singapore it is known as satay whereas in Indonesia it is called ‘sate’ although it carries the same meaning.
Chicken satay/sate Aayam is a famous dish in Southeast Asia especially in Malaysia,Indonesia and Singapore
Serve this beautiful and delightful dish with salad And nasi goreng
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IINGREDIENTS
FOR CHICKEN SATAY
9 clove garlic
1 1/2 inch ginger
1 medium sized onion
12-14 dried red chilli
3 chicken breast
1 tsp coriander powder
1 tsp cumin powder
1 tsp fennel seeds powder
200 ml coconut milk
1 tbsp olive oil
1 fresh lemon juice
1 tsp palm sugar or brown sugar
1 tsp thyme
1/2 tsp turmeric powder
1 tbsp kecap manis
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Salt
3-4 lemon leaves cut into slice
1 tbsp chilli flakes
10-12 skewers
METHOD
1 .in a mixer jar add ginger, garlic,onion,dried red chillies(soaked in hot water for 30 minutes) grind it into a fine paste.
2. In a large bowl add chicken breast cut into cubes add grind mixture paste into it.
3.now add coriander Powder,cumin powder,fennel seeds powder,salt coconut milk,olive oil,fresh lemon juice,thyme,turmeric powder,kecap manis,lemon leaves,chilli flakes
4 mix all very well and let it rest for 4-5 hours or overnight.
5.soak the satay sticks in water for about 4 hours.
6. Pierce the skewers through the chicken meat.
7. Leave a small gap between each pierce of meat so that they will not be too congested and causing them difficult to cook.
8 .now heat a grill pan brush it with oil.
9. Grill over a small flame untill the satay turns golden brown.
10. Don’t overcook the meat specially for chicken breast as they will become hard and chewy.
FOR PEANUT SAUCE
200 ml coconut milk
200 gm peanut butter
1 tsp red chilli flakes
1 tbsp kecap manis
1 tsp red Thai chilli paste
1 tbsp fish sauce
1 tbsp olive oil
1/2 lemon juice
1/2 tsp chilli flakes
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