Satay Chicken

Easy Homemade Satay Chicken and peanut dipping sauce

Singapore satay chicken is a popular street food featuring tender, marinated chicken skewers grilled to perfection and served with a rich, creamy peanut sauce. The marinade, often made with a blend of spices like turmeric, coriander, garlic, and lemongrass, infuses the chicken with a fragrant, slightly sweet, and savory flavor that caramelizes beautifully on the grill. The peanut sauce, with its balance of sweetness, saltiness, and a hint of spiciness, complements the juicy chicken perfectly. Traditionally served with cucumber, onions, and rice cakes, Singapore satay chicken is a deliciously satisfying street food that's enjoyed by locals and visitors from around the world.

Today we are making this classic street food at home with basic ingredients you probably already have in your pantry! This version is perfect for home cooks and is beginner-friendly, with simple steps to get that authentic flavor right in your kitchen. We are going to make the creamy, delicious peanut dipping sauce that pairs perfectly with the juicy, tender chicken skewers.

Whether for a family meal or a quick snack, you’ll be surprised at how easy and tasty this satay chicken is. Let’s get cooking!

Ingredients:

Chicken Thigh Fillet - 1kg ( Breast fillet is also fine)

Salt - 1 tbsp

Sugar - 1 tbsp

Tamarind Pure - 2 tbsp

Cooking oil (sunflower oil / peanut oil / vegetable oil) - 1/4 cup + 2 tbsp

Crunchy Peanut butter - 1/4 cup

Water - 1.5 cup

Satay sticks or skewers - 10-12

Ingredients for the spice mix:

Coriander Powder - 4 tbsp

Ground Cumin - 2 tbsp

Ground Fennel - 2 tbsp

Ingredients for the paste made from aromatics:

Lemongrass - 80g

Garlic - 35g

Ginger - 45g

Onion - 350g (or 2 medium size onions)

Paprika - 1.5 tbsp

Turmeric Powder - 1 tsp

Water - 1.5 tbsp

Easy Homemade Singapore Satay Chicken Recipe

Ingredients for the paste

Two key components - the paste made from fresh aromatics and dry spice mix

Chicken marinated with the aromatics and spices

Delicious peanut dipping sauce

Searing the chicken skewers on non-stick pan

Instructions:

PREPARE INGREDIENTS

1. Soak 10-12 satay skewers in cold water for 1-2 hours before cooking

2. Chop 80g of lemongrass into thin slices (it is easier to slice them at an angle)

3. Peel 6-7 cloves of garlic (35g)

4. Thinly slice some ginger (45g)

5. Roughly chop some onions (350g or 2 medium size onions)

PREPARING THE SPICE MIX

• In a small bowl, mix 4 tbsp of coriander power, 2 tbsp of ground cumin and 2 tbsp of ground fennel.

• Mix well and set aside

PREPARING THE AROMATICS (THE PASTE)

• In a blender or food processor, add 80g of sliced lemongrass, 35g of peeled garlic, 45g of thinly sliced ginger, 350g of roughly copped onions, 1.5 tbsp of paparika, 1 tsp of turmeric powder and some water

• Blend until it becomes a paste

• Seperate into two bowls - 1/3 to marinate the chicken with, and 2/3 for the satay sauce

MARINATING THE CHICKEN

• I am using 1kg of skinless chicken thigh fillet (also OK to use breast fillet )

• Slice chicken into thin strips and place them in a mixing bowl

• Marinate the chicken with 1/3 of the paste we made earlier, 1/2 tbsp of salt, and 1/2 tbsp of sugar

• Keep the chicken in fridge while preparing the satay sauce.

MAKING THE SATAY SAUCE

• Heat up 1/4 cup of cooking oil in a small pot on medium heat

• Once the oil is hot, add 2/3 of the paste (aromatics) we made earlier. Sauté the paste for about 5 minutes until the aromatics are cooked

• Add 2 tbsp of the spice mix and sauté for 30 seconds

• Add 1/4 cup of peanut butter; I am using Skippy Super Chunk Peanut Butter for the crunchy texture, but you can also use the smooth peanut butter for a velvety texture. Mix the peanut butter well with the paste

• Add 1.5 cup of water and bring down the temperature to low-medium

• Season with salt, sugar and tamarind pure to your taste

• Slowly bring it to a simmer until the oil separates and rises to the top. This takes about 10-15 minutes

• Have a taste and adjust, if necessary, before taking it off the stove

• Now the satay sauce is ready to be served.

SEARING THE CHICKEN

• Heat 2 tbsp of cooking oil in a non-stick pan

• Sear the chicken skewers on low-medium head while turning them every 30-seconds

  ** Cook in batches to avoid overcrowding the pan

• Chicken is cooked through after 5-6 minutes and they are ready to be served!

Hope you enjoy the recipe. You can check out the recipe video on our YouTube channel.

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