Chicken Satay with Peanut Sauce

500g chicken thighs, cut into 2cm pieces
¼ teaspoon ground turmeric
Pinch white pepper
Pinch salt
1 teaspoon ground coriander
2 tablespoons kecap manis (plus extra for basting)
Bamboo skewers

Peanut Sauce

3 tablespoons vegetable oil
200g raw skinless peanuts
3–4 kaffir lime leaves
5–6 Asian shallots
5 garlic cloves
2 dried red chillies
4–5 large red chillies
400ml water

1 tablespoon vegetable oil (for frying paste)
1–2 tablespoons palm sugar (gula Malacca)
1 tablespoon fish sauce

Lime wedges (to serve)
Sliced shallots (optional garnish)
Extra red chillies (optional)

PREPARATION

1. Heat 3 tablespoons oil in a wok over medium heat. Add peanuts, kaffir lime leaves, shallots, garlic, dried chillies and fresh red chillies. Fry until peanuts are golden and chillies slightly blistered.
2. Transfer to a blender with 400ml water. Blend until smooth.
3. Heat 1 tablespoon oil in a wok. Add the blended peanut mixture and cook over medium heat until thickened and darkened slightly. Add palm sugar and fish sauce. Simmer until creamy and glossy. Adjust with a little water if too thick. Set aside.
4. In a bowl combine chicken with turmeric, white pepper, salt and ground coriander. Mix thoroughly. Add kecap manis and coat well.
5. Thread chicken onto soaked bamboo skewers.

COOKING

1. Heat a griddle pan or barbecue until smoking hot. Cook skewers until nicely charred on both sides.
2. Mix a little oil with extra kecap manis and baste the skewers. Return briefly to the heat.
3. For a final baste, spread a spoonful of peanut sauce on a plate, roll skewers through it and return to heat for 1 minute.
4. Serve skewers over a generous dollop of peanut sauce with lime wedges and optional sliced shallots.

School of Wok Tips

• Fry peanuts until golden for deeper nutty flavour.
• Always cook out the peanut sauce to remove raw flavour from the paste.
• Use chicken thighs for juicier skewers.
• High heat is key for achieving light char and smoky flavour.

FAQs

What is kecap manis?
Kecap manis is Indonesian sweet soy sauce, thickened and caramelised for sweetness.

Can I use peanut butter instead of whole peanuts?
Yes, but frying whole peanuts gives a more authentic, toasted flavour.

Can I cook this in the oven?
Yes, grill on high heat, but a barbecue or griddle pan gives better char.