Chicken Satay (Sate Ayam)
Chicken Satay (Sate Ayam) is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Soak 14 medium bamboo skewers for 30 minutes in cold water.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSoak 14 medium bamboo skewers for 30 minutes in cold water.
To make the marinade: Put the candlenuts, garlic, chilies, and a little salt in a mortar and grind with a pestle until you have a fine paste—you can also do this in a food processor.
Transfer to a bowl.
Add the coriander, black pepper, and cayenne and mix well.
Heat the vegetable oil in a skillet over medium heat.
Add the candlenut-garlic mixture and fry until lightly colored, 2 to 3 minutes.
Add the peanuts and kecap manis and fry for another couple of minutes.
Prepare a charcoal fire in an outdoor grill or preheat the broiler to high.
To prepare the satay: Marinate the chicken in the sauce for at least 30 minutes or longer, then scrape the marinade off the chicken before threading it equally onto the skewers.
Grill or broil for 3 minutes on each side, or until completely cooked through.
Meanwhile, scrape the leftover marinade into a small saucepan.
Add 1/2 cup (125 ml) water and a little more kecap manis (or a little sugar) and bring to a boil over medium heat.
Transfer to a small bowl and serve as a dipping sauce with the grilled chicken.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.