Pork and Chicken Satay

Thai Chicken Satay Recipe

(Satay Gai)

chicken-satay-cooking-classThai Chicken Satay!  I can say without doubt that this is the best Chicken Satay tutorial you will find anywhere.  People would drive for miles to Khwanjai’s restaurant, just for this dish,  Khwanjai’s signature dish.  It built her reputation.  It’s as “authentic Thai cuisine” as you can get and is her very own style

Chicken Satay Recipe
This is one of those recipes where the secret is in the preparation and it’s quite involved but is well worth all the effort.  When we made Chicken Satay for Khwanjai’s first UK barbecue, so many folks asked this and other recipes, the seeds of this website were sown.

The family had heard we were making Chicken Satay, so on the day we made this video, they descended, in true Thai style we invited them to join us, the food was excellent, the chicken was tender beyond belief and the sauce?   Woohoo!  Everyone agreed as you’ll see in the video

Anyone who has spent any time viewing our videos knows we are big on real ingredients.  It is my pet hate to see recipes that suggest using peanut butter to make the sauce…. No peanut butter here!

How to Make Chicken Satay

Note: There are two side dish sauces that complete this recipe, we split them up because it makes it easier to follow.  The sauces can also be used for other dishes.

Ingredients:chicken-satay-ingredients
1/2kg Chicken Ingredients
1/2 Cup of Milk (plain)
3-4 Garlic Cloves
1 1/2 tbs Coriander seeds (cilantro seeds)
1tbs Ginger (chopped)
2tbs Yellow Curry Powder
1tbs Turmeric
1tbs Chicken Stock Powder (or 1 cube)
2tbs Oyster Sauce
2tbs Sesame Oil
2tbs Thai Seasoning Sauce
1/2ts Salt
Bamboo Barbecue Sticks

Note: Change the Chicken to Pork and as if by magic…..   You get Pork Satay!

Preparation:
Cut up you chicken into thin slices roughly about 1 x 2 inches
Next using a pestle and mortar (trad) or blender crush the coriander seeds to powder then add Garlic and Ginger and grind to a textured paste (not purée)
In a large bowl mix everything (except barbecue sticks) together thoroughly and leave to marinade for 3 hours or more.

Cooking:
Once the chicken has had time to soak up all those lovely flavours, feed them on to the Bamboo barbecue sticks so the meat is about 4-5 inches long and flat, (not chunky) this is so the chicken will cook quickly and remain tender and moist
Chuck them onto a mature barbecue, (not too hot) turning regularly and coating them with coconut milk as you turn, when done, remove and surprise your friends, you can have yours as you’re cooking, afterwards the kids (and adult males) can play sword fights with the sticks

Serving Suggestions:
Serve with Khwanjai’s Satay Sauce (Nam Jime Satay) in a side bowl and some Cucumber and Chilli Sauce (Nam Arjad) in another

Great recipe! Great food! Great company! Just what you want from a barbecue!  This is the same video for either Pork or Chicken Satay

Khwanjai’s Top Tips:
Turmeric will turn your finger nails yellow, so you may want to use a spatula etc for mixing

Do not put the chicken onto sticks until just before you cook or the meat will stick to the sticks when cooked.

It’s a very good idea to have a printed copy of the recipe handy whilst watching this video, there’s a lot to it.

Warning: Contains mild profanity!  I get angry about people that tell you to make the Satay sauce from peanut butter, when you taste this you will understand why.

Check out our family gathering video Thai Food Blog-Chicken Satay Thai Style

Feel free to share and ask questions below…

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