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Spicy Chicken Satay

Prep: 20 mins

Cook: 40 mins

Accompanied by Jeremy's Quick Satay Sauce, this spicy chicken dish is the perfect snack to whip up for friends and family alike.

  • 4 free range, boneless, de-skinned chicken thighs, thinly sliced
  • 10 soaked medium sized bamboo skewers, soaked

The Marinade

  • ½ tsp turmeric
  • 2 cloves finely chopped garlic
  • 1 stick of finely chopped lemongrass
  • 1 tbsp light soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp palm sugar
  • Dash dark soy sauce

The Paste

  • 5 thai shallots, finely diced
  • 1 large red chilli
  • 2 cloves garlic
  • 1 lemongrass stick

The Sauce

  • 6 tbsp Crunchy peanut butter
  • 2 tbsp tamarind concentrate
  • 2 tbsp kecap manis (Indonesian sweet soy sauce)
  • 1 tbsp palm sugar
  • ¼ tsp salt
  • 100ml hot water

Preparation

1. Place your bamboo skewers in a dish and fully cover with cold water. Set them aside and leave them to soak for approximately 1 hour (hint: this will prevent them burning later!)

2. Finely slice the chicken thighs into long slices. Mix all of ‘The Marinade’ ingredients together in a bowl and then add the sliced chicken, massaging the marinade mix well into the meat. Next, thread the chicken onto your soaked bamboo skewers, ensuring there is a thin layer of meat on each, and leave to the side.

Jeremy’s Quick Satay Sauce

3. If you have a food processor, add all of 'The Paste' ingredients to it and blitz them until they form a smooth paste. If not, you can opt for Jeremy's preferred method and very finely chop all of 'The Paste' ingredients by hand! (Hint: Thai shallots are often quite difficult to peel. To make the skin fall off more easily, soak your shallots in a bowl of hot water then cut them in half before attempting to take the skin off)

4. In a saucepan, fry the paste with 1-2 tbsp vegetable oil for 5 minutes, until fragrant and starting to brown.

5. In a new bowl, mix all of 'The Sauce' ingredients together well. Pour this sauce mixture into the saucepan with the paste and bring to a gentle simmer. Reduce the contents off the saucepan by half and you're Quick Satay Sauce is done! Pour it into a serving bowl and set aside.

The Chicken

6. Get a frying pan to a high heat. Add a dash of vegetable oil, then place your chicken skewers into the pan and cook on one side for 3-4 minutes. Turn and do the same to the other side, ensuring that the chicken is golden brown in colour and has a lovely char on both sides.

7. Serve on a plate, accompanied by your bowl of Jeremy’s Quick Satay Sauce. Get dipping!

How To Make Spicy Chicken Satay

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  • 4 free range, boneless, de-skinned chicken thighs, thinly sliced
  • 10 soaked medium sized bamboo skewers, soaked

The Marinade

  • ½ tsp turmeric
  • 2 cloves finely chopped garlic
  • 1 stick of finely chopped lemongrass
  • 1 tbsp light soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp palm sugar
  • Dash dark soy sauce

The Paste

  • 5 thai shallots, finely diced
  • 1 large red chilli
  • 2 cloves garlic
  • 1 lemongrass stick

The Sauce

  • 6 tbsp Crunchy peanut butter
  • 2 tbsp tamarind concentrate
  • 2 tbsp kecap manis (Indonesian sweet soy sauce)
  • 1 tbsp palm sugar
  • ¼ tsp salt
  • 100ml hot water

Preparation

1. Place your bamboo skewers in a dish and fully cover with cold water. Set them aside and leave them to soak for approximately 1 hour (hint: this will prevent them burning later!)

2. Finely slice the chicken thighs into long slices. Mix all of ‘The Marinade’ ingredients together in a bowl and then add the sliced chicken, massaging the marinade mix well into the meat. Next, thread the chicken onto your soaked bamboo skewers, ensuring there is a thin layer of meat on each, and leave to the side.

Jeremy’s Quick Satay Sauce

3. If you have a food processor, add all of 'The Paste' ingredients to it and blitz them until they form a smooth paste. If not, you can opt for Jeremy's preferred method and very finely chop all of 'The Paste' ingredients by hand! (Hint: Thai shallots are often quite difficult to peel. To make the skin fall off more easily, soak your shallots in a bowl of hot water then cut them in half before attempting to take the skin off)

4. In a saucepan, fry the paste with 1-2 tbsp vegetable oil for 5 minutes, until fragrant and starting to brown.

5. In a new bowl, mix all of 'The Sauce' ingredients together well. Pour this sauce mixture into the saucepan with the paste and bring to a gentle simmer. Reduce the contents off the saucepan by half and you're Quick Satay Sauce is done! Pour it into a serving bowl and set aside.

The Chicken

6. Get a frying pan to a high heat. Add a dash of vegetable oil, then place your chicken skewers into the pan and cook on one side for 3-4 minutes. Turn and do the same to the other side, ensuring that the chicken is golden brown in colour and has a lovely char on both sides.

7. Serve on a plate, accompanied by your bowl of Jeremy’s Quick Satay Sauce. Get dipping!

How To Make Spicy Chicken Satay

View Our Products

Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.

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