Indonesian Chicken Sate Recipe





Ingredients & Equipment

Dark Soy Sauce x 2 bottles
Unsalted Butter - 50g
Sriracha Sauce, 1 large bottle
Sugar
Smooth peanut butter (with salt in)
Crunchy 100% Peanut Peanut Butter (Meridian make the best, Aldi also sell it, look at the ingredients).
Chicken breast x 4
Shallots (4-5) OR 2-3 brown onions
Garlic - 4 cloves
Spring onions
Bamboo Skewers
Coal BBQ (you won't get anywhere near as good results if you were planning on cooking in the oven grill or a George Foreman)

For best results, prepare everything the day or morning before you eat. For best use of your time, read the whole recipe all the way through, then follow step by step.

Part 1A - Marinade - Making The Kecap Manis (Pronounced Ketchap manyees) (If you have been lucky enough to find it, skip ahead to Part 1B)

  1. Pour a full bottle of dark soy sauce into a saucepan, 
  2. Stir in a few teaspoons of sugar 
  3. Boil it down until it has a similar consistency to tomato ketchup. The stickier, the better!
Whilst the kecap manis is boiling away, dice your chicken breasts into 1-2cm thick strips. it doesn't matter how long the strips are.

Once finished, put aside a few teaspoons for the peanut sauce.

Part 1B - Make the rest of the marinade.

As you follow the next steps, use a whisk continuously to continually blend it together.
  1. Put the kecap manis in a saucepan (leave it where it is if you've just followed Step 1) 
  2. Add 2 tablespoons of Sriracha sauce 
  3. Melt in around quarter of a block of unsalted butter (50g).
  4. Add around 3/4 of a jar (255g if you want to be precise, but around that will be fine!)
  5. Once it's nice and thick and sticky-looking, and it should smell amazing, transfer to a large bowl.
  6. Mix your 1-2cm strips of chicken into the bowl, and once it's all mixed up, stab the chicken breasts with a fork. This helps inject the flavour of the marinade into the chicken so it's not just the outside with the flavour, but the inside, too.
  7. Cover up and leave in the fridge until you're going to cook it.

Part 2 - Peanut Sauce.

  1. Dice the shallots/onions and mince the garlic.
  2. Fry the onions and garlic until it's browned off.
  3. Stir in what you put aside from the marinade from Part 1.
  4. Add your 100% peanut crunchy peanut butter, use a full jar, or around 300g, stirring it in. Follow the next step ASAP.
  5. Stir in some water to make it slightly too runny - do this to buy some time and you can boil it all down and give the flavours time to mix together.
  6. Stir in sriracha to taste (approx 15-20ml but more if you like it spicy).
  7. Stir in soy sauce to taste (approx 30 ml).
  8. Boil it down until it's a nice, thick consistency.

Part 3 - Cooking the Chicken

  1. Using bamboo or wooden skewers, make your kebabs, folding the strips of chicken back and forth over the skewer as soon as the skewer makes its way through the chicken breast, don't cram it on too much, and leave around 40% of the skewer as a handle.
  2. Oil the marinaded chicken so that it doesn't stick to the barbecue, and grill it until it's well cooked and slightly charred on both sides. 
  3. If there it slight charring on the outsides of each of the larger, most sticking-out pieces of chicken on the skewer, then the chicken is ready to serve!
  4. Whilst the chicken is cooking, chop up a bunch of spring onions and leave in a bowl.

Part 4 - Serve!

Serve up a couple of skewers to each person, sprinkle the spring onions on top, then spoon out a dollop of the peanut sauce onto the side of the plate. Enjoy!


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