When grilling the skewers, baste with extra kecap manis (Indonesian sweet soya sauce) for a caramelised glaze
| Created by | Spinneys |
| Prep time | 40 minutes |
| Marination time | 1-3 hours to overnight |
| Cook time | 10 minutes |
| Serves | 4-6 |
| Cuisine | Asian |
| Diet | Other |
| Preparation | Moderate |
| Calories | 418 |
| Fat | 31g |
| Saturates | 6g |
| Protein | 22g |
| Carbs | 17g |
| Sugars | 5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFChop the chicken thighs into bite-sized cubes and place them in a resealable container.
To make the marinade, peel and roughly chop 3 garlic cloves and 2 shallots. Place the white pepper, coriander, cumin, stock powder, garlic, shallots, oil and 4 tbsp sweet soya sauce in a food processor or blender and blitz until smooth. Pour the marinade over the cubed chicken and toss well to coat. Seal and refrigerate for 1-3 hours or overnight.
To make the peanut sauce, peel and roughly chop a shallot and 2 garlic cloves. Juice a lime. Heat 1 tbsp sunflower oil in a large wok over a medium heat and add 100g raw peanuts, shallots, garlic cloves and chillies. Stir constantly until golden brown, approx. 4-5 minutes. Using a slotted spoon, remove the peanut mixture from the wok and place on a paper towel-lined plate to drain and cool. Once cooled, place the peanut mixture and water in a food processor and blend until smooth. Return the peanut mixture to the wok along with the palm sugar, lime leaf, lime juice, 1½ tbsp kecap manis and salt. Simmer over a medium heat, stirring until the palm sugar has dissolved.
If you’re using bamboo skewers, soak them in cold water for 30 minutes before needed.
Thread the marinated chicken pieces onto the skewers.
Heat a grill or flat griddle pan and cook the skewers for 3-4 minutes per side. Place half the peanut sauce on a flat plate and roll the skewers to coat them in the peanut sauce. Return them to the pan to caramelise and cook through.
Serve the sate ayam with lime wedges, extra peanut sauce, peanuts and chilli paste on the side.
