Thai Chicken Satay Skewers with Peanut Sauce & Sweet Thai Pickles
Servings: 4 people
Calories: 579kcal
Cost: $10
Possibly the most common Thai Street Food, Chicken Satay with peanut sauce and sweet Thai pickles is what you can find all over Thailand. Here is the classic recipe for you to cook at home.
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Equipment
- Air Fryer or BBQ
Ingredients
Marinade Ingredients
- 1 1/4 lb Chicken Breast Chicken Thigh, Pork Or Beef
- 1/3 cup Coconut Milk
- 1 dsp Curry Powder
- 1 tsp Cumin Seeds
- 1 tsp Coriander Seeds
- 1 1/2 tbsp Soy Sauce
- 1 tbsp Palm Sugar
Peanut Sauce Ingredients
- 1 1/2 tbsp Peanut Butter
- 3/4 cup Coconut Milk
- 1 1/2 tbsp Palm Sugar
- 2 oz Water
- 50 ml Rice Flour Liquid
- 1 1/2 tbsp Brown Sugar
- 1/4 cup Evaporated Milk
- 1/2 tsp Salt
- 2 tbsp Tamarind Paste
- 1 tbsp Massaman Paste
- 1 tsp Chili paste
- 4 tbsp Stock Vegetable or Chicken
Sweet Vinegar, Cucumber, Shallot & Chili Ingredients
- 1/3 cup Water
- 1/3 cup Vinegar
- 1/3 cup White Sugar
- 1/2 tsp Salt
- 5 Shallots
- 2 Chili Spur Green, Red or Orange
- 2 Cucumber
Instructions
Instructions For Marinade
- Mix all the marinade ingredients well in a mixing bowl. Slice chicken thinly and massage for 10 mins until the ingredients absorbed.
- Cover the bowl or and leave in the fridge at least 2 hrs. or place in a ziplock bag overnight to let the chicken absorb the marinade well. The longer marinading, the better the taste of the chicken.
Instructions For Peanut Sauce
- Add coconut milk, peanut butter, water, palm sugar in a hot saucepan until sugar dissolved. Then add rice flour mixed with a little water and continue stir to avoid lumps.
- Add brown sugar, evaporated milk, salt, massaman paste, chili paste and chicken stock. Continue stir until smooth and taste.
- Set aside to cool - the sauce will thicken a little more as it cools.
Instructions For Sweet Thai Pickles
- Heat water until hot then add vinegar, salt and sugar. When the sugar has dissolved set aside to let it cool down
- Slice the cucumber, shallots and chilies into small pieces.
- Add the cucumber, shallots and chili into the sweet vinegar. Set aside for serving.
BBQ Instructions
- Set up and light the BBQ at least 20-30 minutes before ready to cook assuming you are using a charcoal BBQ. If using a manufactured BBQ then follow instructions
- Skewer the chicken with wooden skewers.
- Create smoke by sprinkling grated coconut and pieces of pandanus leaves on charcoal to add the taste for the chicken. For proprietary BBQ's follow instructions regarding making smoke.
- Baste your chicken skewers well on both sides before adding to the BBQ.
- Line up the chicken skewers on BBQ to cook. Baste coconut milk on both side the chicken while barbecuing to keep the chicken moist and tasty.
- Continue barbecuing until cooked through and then eat them :-)
Air Fryer Instructions
- Using an Air Fryer gives really excellent results. It is best to use shorter BBQ skewers leaving just enough to hold on to which allows you to fit more in the fryer.
- Baste the marinated chicken sticks well on both sides with coconut milk and place in a single layer in the air fryer base. Set the machine at 180 degrees and 10 minutes on the timer.
- After 5 minutes, open the fryer and baste the tops of the chicken sticks with more coconut milk and then turn over and baste again before returning to the machine for a further 3 minutes.
- Open the machine again after the 3 minutes is up and baste again with coconut milk. Optionally turn and baste the other side as well though not strictly necessary. Return to the fryer and cook for two more minutes. Check the sticks are cooked through and extend your cooking time as needed which will depend on the thickness of the chicken on the skewers.
Video
Thai Chicken Satay Skewers with Peanut Sauce Recipe - BBQ & Air Fryer Cooked Thai Street Food
Nutrition
Calories: 579kcal | Carbohydrates: 60g | Protein: 38g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 95mg | Sodium: 1267mg | Potassium: 1210mg | Fiber: 4g | Sugar: 39g | Vitamin A: 1026IU | Vitamin C: 43mg | Calcium: 121mg | Iron: 5mg