Satay Chicken with Restaurant Style Peanut Sauce (Indonesian/Bali)

Satay Chicken with Restaurant Style Peanut Sauce (Indonesian/Bali)

Though Satay Chicken is better known as Thai or Malaysian food, it actually originated from Indonesia and the Indonesian version is by far the simplest. The Peanut Sauce is my own - refer to the notes for why I prefer this to the authentic version. It is thick so it is great for dolloping, rather than a thin dipping sauce. Satay Chicken is fabulous for outdoor BBQ's, parties and for fast midweek meals! They also reheat really well in the microwave. They can be cooked on the outdoor grill, on the stove or under the grill/broiler.

Ingredients

  • 1lb/500g chicken thigh fillets (skinless and boneless)
  • 2½ tbsp kecap manis (thick sweet soy sauce - see Note 1)
  • 1 tbsp unsalted butter, melted
  • 12 - 14 small bamboo skewers, soaked in water for at least 30 minutes
  • 1 tbsp cooking oil (peanut, canola, vegetable)
  • 2 garlic cloves, minced
  • 1 small or ½ large onion, diced (red, brown, yellow or white)
  • 3 birds eye chillis, sliced (or sub with hot sauce)
  • ½ cup peanut butter (smooth or crunchy)
  • 1 cup coconut milk (full fat is better, but light is ok)
  • 2½ tbsp kecap manis (Note 1)
  • ½ tbsp soy sauce
  • ½ tsp salt
  • ¼ cup crushed unsalted roasted peanuts (buy crushed or chop your own)
  • 1 - 2 tbsp fresh lime juice
  • Crushed peanuts
  • Lime wedges
  • Sliced shallots/scallions
Read the whole recipe on RecipeTin Eats