Singapore Chicken Satay

Name: Singapore Chicken Satay
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 tablespoons finely grated fresh ginger; 6 medium garlic cloves, finely grated; 1/4 cup white sugar; 3 tablespoons toasted peanut oil; 2 tablespoons ground turmeric; 4 teaspoons ground cumin; Kosher salt; 2 pounds boneless, skinless chicken thighs, trimmed and cut lengthwise into 1-inch-wide strips; 1/4 cup boiling water; 1 tablespoon creamy peanut butter; 1/4 cup soy sauce; 1/4 cup unseasoned rice vinegar; 2 tablespoons white sugar; 2 tablespoons toasted peanut oil; 2 teaspoons finely grated fresh ginger; 1 medium garlic clove, finely grated; 2 teaspoons chili-garlic sauce; 1/2 teaspoon ground turmeric; 1/4 cup finely chopped salted dry-roasted peanuts

6 steps

Prep:10minCook:15min

Updated at: Sun, 25 Feb 2024 01:16:19 GMT

Ingredients

4 servings

For the chicken

2 tablespoonsfresh ginger

finely grated

6garlic cloves

medium, finely grated

¼ cupwhite sugar

3 tablespoonstoasted peanut oil

2 tablespoonsground turmeric

4 teaspoonsground cumin

kosher salt

2 poundsboneless skinless chicken thighs

trimmed and cut lengthwise into 1-inch-wide strips

For the sauce

¼ cupwater

boiling

1 tablespooncreamy peanut butter

¼ cupsoy sauce

¼ cuprice vinegar

unseasoned

2 tablespoonswhite sugar

2 tablespoonstoasted peanut oil

2 teaspoonsginger

finely grated, fresh

1garlic clove

medium, finely grated

2 teaspoonschili-garlic sauce

½ teaspoonground turmeric

¼ cupsalted dry-roasted peanuts

finely chopped

Instructions

Step 1

To prepare the chicken, in a large bowl, combine the ginger, garlic, sugar, oil, turmeric, cumin, 1½ teaspoons salt and ½ cup water. Stir until the sugar dissolves, then stir in the chicken. Cover and refrigerate for 2 to 3 hours.

Step 2

To make the sauce, in a medium bowl, whisk the boiling water and peanut butter until smooth. Whisk in the soy sauce, vinegar and sugar, then set aside. In a small skillet over medium, heat the oil, ginger and garlic. Cook, stirring constantly, until fragrant, about 1 minute. Stir in the chili-garlic sauce and turmeric, then cook until fragrant, about 30 seconds. Whisk the garlic mixture into the soy mixture. Reserve ¼ cup for basting the chicken. Cover and refrigerate the remaining sauce for serving.

Step 3

About 30 minutes before skewering and cooking the chicken, remove the sauce from the refrigerator. Stir in the chopped peanuts. Heat the broiler with a rack about 4 inches from the element. Line a rimmed baking sheet with foil and spread 1 cup salt in an even layer over it. Set a wire rack in the baking sheet over the salt and mist with cooking spray.

Step 4

Drain the chicken in a colander. Thread 2 or 3 pieces of chicken onto each of eight 8-inch metal skewers, evenly dividing the meat and pushing the pieces together, but not tightly packing them. Evenly space the skewers on the wire rack.

Step 5

Broil the chicken until beginning to brown, 5 to 7 minutes. Flip the skewers and continue to broil until the second sides begin to brown, another 4 to 6 minutes. Remove from the oven and brush each skewer with 1 to 2 tablespoons of the reserved sauce. Continue to broil until well-charred, 2 to 4 minutes. Remove from the oven once again, flip the skewers and brush with another 1 to 2 tablespoons of the reserved sauce. Continue to broil until the second sides begin to char and the chicken is cooked through, another 2 to 4 minutes. Serve with the dipping sauce

Step 6

Don't marinate the chicken for more than 3 hours or it will be too salty. And don't substitute chicken breasts. Under high heat, they dry out and easily overcook