Allergy advice: This recipe uses peanut for the sauce.
Ingredients:
- 1 kg thigh fillets, diced
For chicken seasoning/marinating:
- half stalk lemongrass
- 3 kaffir lime leaves
- 1 tsp turmeric powder
- 1 tbs coriander powder
- white pepper powder (as needed)
- sugar (as needed)
- salt (as needed)
For the sauce:
- 1 brown onion, chopped
- 6 candle nuts
- 6 fresh chillies
- Juice of half pc lemon
- 3 tbs brown sugar
- salt (as needed)
- 1L water
- half cup sweet soya sauce
- 4 kaffir lime leaves
- 400 gr crunchy peanut butter
- 3 tbs vegetable/peanut oil
And 15-20 pcs bamboo sticks or skewers.
Instruction:
To marinate the chicken, in the food processor put all the seasoning ingredients and process until all smooth or paste-like consistency. Mix through the diced chicken fillets with the seasoning paste. Cover it with the cling wrap then keep it in the fridge for at least an hour before piercing them into the skewers (about 4 or 5 dices per skewer).
Meanwhile make the satay sauce. In the saucepan heat 3 tbs of oil and sauté onion, candle nuts, and chillies until fragrant and change colour. Add lemon juice, brown sugar, salt, and then water. Bring to boil, and simmer for 10 minutes. Add sweet soya sauce and kaffir lime leaves. Taste, then bring down the heat. Add the peanut butter and taste it again.
Grill the skewers, flip them upside down occasionally, until all cooked through.
Enjoy with the sauce.
*Thanks to Idar O'Sullivan for sharing this recipe :)
