Chicken Satay (Sate Ayam)

Name: Indonesian Chicken Satay (Sate Ayam)
Yield: 4 servings
Ingredients: 5 candlenuts or cashews, or 10 blanched almonds; 5 cloves garlic; 2 fresh chiles, cut into medium chunks; Sea salt; 1 tablespoon ground coriander; Finely ground black pepper; 1/2 teaspoon cayenne pepper; 2 tablespoons vegetable oil; 1/2 cup (75 g) raw peanuts, finely ground; 1 tablespoon kecap manis (or 1 teaspoon sugar), plus more for the sauce; 1 pound 10 ounces (750 g) boneless, skinless dark chicken meat, cut into long strips 1/4-inch (0.5 cm) thick

By Anissa Helou

July 1, 2018

Photo by Kristin Perers

Here is the chicken version of Indonesian satay with a slightly different nut sauce, where the peanuts are mixed with candlenuts. If you can’t find the latter, use cashews or almonds. The dipping sauce here is also used as a marinade to give the meat a more intense flavor. The same sauce can also be used with meat or fish. There are many different dipping sauces, including a quick version made simply by mixing soy sauce with scallions and chile.

Recipe notes

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