Chicken satay skewers.

Chicken satay skewers.
© Julian Kutos

Chicken Satay Skewers with Peanut-Coriander Sauce

Julian Kutos serves up this popular Asian roadside snack with a sauce made from peanuts, ginger and coriander.

Julian Kutos

For the chicken skewers:

Ingredients
400 g chicken breast (with or without skin)
2 tablespoon(s) soy sauce
1 tablespoon(s) lime juice
1 tablespoon(s) fish sauce
fresh ginger
1 tablespoon(s) palm sugar (or other raw sugar)
1 tablespoon(s) peanut oil
1 pinch(es) turmeric
fresh coriander
1 pinch(es) salt
peanut oil for frying
black pepper, freshly ground
fresh lime wedges (to serve)

For the peanut sauce:

Ingredients
50 g peanuts, whole, unshelled
80 g peanut butter
1 teaspoon(s) fish sauce
2 tablespoon(s) soy sauce
1 lime, zest
1 tablespoon(s) lime juice
3 tablespoon(s) palm sugar (or other raw sugar)
1 tablespoon(s) rice vinegar
1/2 handful garlic, grated
chilli to taste
black pepper, freshly ground
100 ml water

For the garnish:

Ingredients
fresh coriander
spring onion, chopped

Chicken skewers: 

  • For the marinade, mix all the ingredients together in a bowl.
  • Cut the chicken into thin strips, add to the marinade and leave in the fridge for 2 hours. Then thread the chicken on skewers.
  • Fry the chicken skewers in a pan with oil or grill them. Finally season with pepper.

Peanut sauce: 

  • Shell the peanuts, leave the brown skin on the nuts.
  • Heat a pan without oil, toast the peanuts until they are browned and you can smell the toasted aroma.
  • Leave the peanuts to cool, then chop coarsely.
  • Put the remaining ingredients (except the water) in a bowl and whisk together. Slowly stir in the water until you have a creamy consistency, using as much or as little as you like to achieve your desired consistency.
  • Season to taste with salt, soy sauce, lime juice and sugar.
  • Serve with fresh coriander and finely chopped spring onions. The sauce can be kept in the refrigerator for several days.

Tip:

  • Ideally marinate the chicken overnight so that the meat can absorb plenty of flavour.
  • For the best peanut taste always buy whole, unroasted peanuts. These can be stored longer with the shell and can be processed and roasted as desired.
  • The thin brown skin which surrounds the peanuts should always be eaten, as it has a lot of flavour.
  • The marinade is also suitable for other cuts of chicken (legs, wings, etc), meats (pork, beef) or even fish and shrimp. 
Julian Kutos
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