Chicken Satay with Peanut Sambal & Coca-Cola Zero Sugar
Equipment
Ingredients
Marinade & Chicken
chicken breast (raw)
1000 g
black soy sauce
50 g
ketjap manis
50 g
onion powder
2 tsp
garlic powder
2 tsp
ground allspice
0.5 tsp
black pepper
1 tsp
salt
1 tsp
Peanut Sambal Sauce
unsalted peanuts (raw)
250 g
shallot (peeled)
30 g
garlic (peeled)
10 g
ginger (peeled)
45 g
galangal (peeled)
35 g
madame jeanette chili
1 piece
lemongrass stalk
1 piece
sunflower oil
30 ml
palm sugar
50 g
kaempferia galanga powder
1 tsp
tamarind paste
2 tsp
chunky peanut butter
300 g
water
400 ml
Instructions
Marinate the chicken
Cut chicken breast into bite-sized pieces and combine with black soy, ketjap manis, onion powder, garlic powder, ground allspice, salt and pepper.
Prepare peanut base
Pulse the unsalted peanuts in a food processor until finely chopped, then set aside.
Make the spice paste
Blend shallots, garlic, ginger, galangal, madame jeanette chili and lemongrass into a smooth paste.
Fry the spice paste
Heat sunflower oil in a wok over medium-high heat and fry the spice paste until fragrant and golden.
Build the peanut sauce
Add black soy, ketjap manis, palm sugar, kaempferia powder, tamarind paste and chunky peanut butter. Stir until combined.
Simmer the sauce
Increase heat to high and gradually add 400 ml water, 100 ml at a time, stirring constantly until sauce thickens and coats the spoon.
Finish the sauce
Stir in the reserved chopped peanuts for extra crunch and remove from heat.
Skewer and grill the chicken
Thread marinated chicken onto skewers and grill over medium-high heat until charred and cooked through (internal temp 74 °C).
Serve
Plate grilled chicken satay with warm peanut sambal sauce and a chilled glass of Coca-Cola Zero Sugar.
Original recipe
Storage
Store chicken and sauce separately. Sauce may thicken; loosen with a splash of water when reheating.
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