How to make Thai Chicken Satay Skewers with Thai Peanut Sauce authentic Thai restaurant! https://www.recipetineats.com/thai-chicken-satay-peanut-sauce/
Thai chicken satay skewers with peanut sauce are the ultimate Thai Street Food. Cook at home in your air fryer. Find the easy print recipe at https://www.tourjung.com/chicken-satay.. BBQ’s are great for social gatherings but not really feasible for a quick evening dinner or whipping up some quick tasty snacks to eat which is where the Air Fryer really shines.. I have always cooked Thai satay skewers on the BBQ but have been stunned by how flexible my air fryer is and the amazingly tasty and moist results I have been getting. So throwing caution to the wind, I thought I’d experiment with a few chicken skewers in the Air Cooker.. I was blown away at how fantastic they tasted. They did not have the smokey flavor of a traditional chargcoal BBQ but they tasted pretty near to the BBQ chicken sticks I cooked from the same batch. In some ways they were even better.. So if you fancy Thai Chicken Skewers when the weather is cold or to save a heap of time and organisation use the air fryer.. If you haven’t got one yet you don’t know what you are missing! As for the peanut sauce, the first I made the old fashioned way crushing peanuts and so on. Well let me tell you peanut butter is so much easier and much less hassle not to mention quicker.. And don’t forget the Sweet Thai pickles. These are made with a sweet vinegar and really help freshen your palate in between skewers.. GET A CLOSER LOOK AT THE MAIN EQUIPMENT OR INGREDIENTS: https://kit.co/tastythai. CONNECT WITH ME AT:. Facebook https://www.facebook.com/Tastythaieats/. Twitter https://twitter.com/tastythaieats/. Instagram https://www.instagram.com/tastythaieats/. Pinterest https://www.pinterest.com/tastythaieats/. Yummly https://www.yummly.com/page/thaifoodtravel. I really hope you give my recipe a try and look forward to reading your comments.
In this video I will show you how I made these delicious chicken satay with a lovely peanut coconut sauce.. Ingredients Chicken. +/500g Chicken breast. Piece fresh Ginger. 1-2 TSP Cumin. 1 TSP Salt. 2 TBS Soy sauce. (Coconut) Oil. Lemon juice (of half a lemon). 2-4 small Chili peppers. 2-3 cloves Garlic. Ingredients Satay Sauce. 1 Cup Peanut Butter. 1/4 Cup Chicken bouillon. 1 Cup Coconut milk. 1 TBS Honey. 1 TBS Soy sauce. Pinch of Salt. Lemon juice of half a lemon. 1 TSP Dried chili flakes. Instructions Chicken. Wash and cut the chicken into cubes. Add the spices, soy sauce and lemon juice. Mix it and cover it cling film. Refrigerate the chicken for about 3 hours (or more). After marinating the chicken thread it onto the skewers. Grease a skillet with oil and cook the chicken.. Instructions Satay Sauce. To the peanut butter add the chicken bouillon and coconut milk. Add the coconut milk little by little, approximately 1/4 cup at a time. Cook the sauce over medium to low fire.. When the coconut milk has fully been incorporated add honey, soy sauce, lemon juice and chili flakes.. �� Music: ———————————————————————————. �� Facebook: www.facebook.com/inammaskitchen/. �� Instagram:https://www.instagram.com/inammaskitchen/. ��Snapchat: inammaskitchen
This recipe is the quintessential Thai street food. These satay skewers are made with pork but can also be done with chicken or beef. The peanut sauce is a classic accompaniment with these, but really, it’s good with anything! And just so you know, this is the real deal Thai peanut sauce right here. No peanut butter in a real Thai peanut sauce, it’s all about the gritty texture!. JOIN US ON PATREON FOR BONUS CONTENT: https://www.patreon.com/pailinskitchen. MY KITCHEN TOOLS & INGREDIENTS: https://kit.co/hotthaikitchen. WRITTEN RECIPE: https://hot-thai-kitchen.com/satay-and-peanut-sauce/. MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/. CONNECT WITH ME! https://facebook.com/HotThaiKitchen. https://instagram.com/HotThaiKitchen. https://twitter.com/HotThaiKitchen. https://www.pinterest.com/hotthaikitchen. About Pai: Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.. Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.. After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com. #ThaiFood #ThaiRecipes #AsianRecipes
Satay chicken is one of my favorite Thai food. It is full of herbs and spices. Especially if you dip it in the peanut sauce, it adds another layer of richness. These chicken skewers are so tasty and fun to make. Perfect for a family dinner or your weekend grilling party.. ��BUY MY WOK. USA https://amzn.to/3fN4SU3. CANADA https://www.amazon.ca/dp/B07RJ39JVL (25% OFF FLASH SALE!!). AUSTRALIA https://www.amazon.com.au/dp/B07RJ39JVL. UK/EU (launching soon) https://forms.gle/r2YBBgtZbCejToVk8. ��PRINTABLE RECIPE https://soupeduprecipes.com/satay-chicken/. ��MY AMAZON INFLUENCER/AFFILIATE PAGE https://www.amazon.com/shop/influencer-078efbf8 (I share ingredients and recommended products there). ��SUPPORT ME ON PATREON https://www.patreon.com/soupeduprecipes. ��RECIPE Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.. **LIST OF INGREDIENTS**. **FOR THE CHICKEN SATAY AND THE MARINADE**. 1 lb of chicken breast [鸡胸肉]. 1.5 tsp of toasted coriander seeds [香菜籽] [Amazon Link: https://amzn.to/2QVFlQ2]. 1/2 tsp of toasted cumin seeds [孜然] [Amazon Link: https://amzn.to/2QNESj8]. 1.5 tbsp of finely minced lemongrass [香茅]. 2 cloves of minced garlic [大蒜]. 1 tbsp of diced cilantro stem [香菜梗]. 1 tbsp of fresh turmeric [黄姜]. 1 tbsp of palm sugar or brown sugar [棕榈糖或红糖] [Amazon Link: https://amzn.to/2SG4Q56]. 1/4 tsp of white pepper [白胡椒] [Amazon Link: https://amzn.to/2C9Mp3H]. 2 tbsp of fish sauce [鱼露] [Golden Boy Brand Fish Sauce: https://amzn.to/2UOzgnU]. 1 tsp of vinegar [白醋]. 3-5 tbsp of coconut milk [椰浆] [Thai Kitchen Organic Unsweetened Coconut Milk: https://amzn.to/2Em0nRv]. **FOR THE DIPPING SAUCE**. 1 tbsp of Thai chili paste [Amazon link: http://amzn.to/2wL1LWh]. 1 clove of mashed garlic [蒜蓉]. 1/4 cup of peanut butter [花生酱]. 2 tsp of palm sugar or brown sugar [棕榈糖或红糖]. 1/4 cup of coconut milk [椰浆]. 1 tsp of fish sauce [鱼露]. 2 tsp of lime juice [青柠汁]. **HOW TO MAKE SATAY CHICKEN**. Grind 1.5 tsp of toasted coriander seeds, 1/2 tsp of toasted cumin seeds, 1.5 tbsp of lemongrass, 2 cloves of minced garlic, 1 tbsp of cilantro stem, 1 tbsp of turmeric in a pestle or blender.. Put this in a sauce bowl. Add 1 tbsp of palm sugar. If you can not find it, brown sugar is a good replacement. 1/4 tsp of white pepper, 2 tbsp of fish sauce, 1 tsp of vinegar, 3-5 tbsp of coconut milk. It provides that creaminess and dilutes the saltiness. You can add some coconut milk first and taste it to decide how much more you want to add. Our marinade is down.. Cut 2 large pieces of chicken into 0.7 cm thick piece. Then put it into the sauce. Make sure every piece of chicken is surrounded with that delicious sauce. Let it sit for 1 hour. It doesn’t need to be overnight because the chicken is so thin.. Now it is the skewering time. Do it one by one. Once you are done with all of them, we can get the fun part BBQ time.. You want to bbq it on high heat to so that you can get it golden brown without over bbq it because chicken breast cook really fast.. Before the chicken hits on the grill, I like to spread some oil on the surface of the chicken. This will prevent it from sticking on the bbq rack and keep the chicken moist.. Put it on the grill. It will just take few minutes on each side. When you see both sides have that gorgeous looking color, you know it is done.. **HOW TO MAKE THE DIPPING SAUCE**. In a small sauce bowl, add in 1 clove of mashed garlic, 1 tbsp of Thai chili paste. (This is what I use Amazon link: http://amzn.to/2wL1LWh. It usually says Thai chili paste in soybean oil. If you don’t have it, you can use 1-2 tsp of sriracha with 1 tsp of soybean oil instead.). Saute this on low heat for 1 minute or until it you can smell all the aroma.. Then turn off the heat and we will add the rest of our ingredients. 1/4 cup of peanut butter, 2 tsp of palm sugar or brown sugar, 1/4 cup of coconut milk, 1 tsp of fish sauce, you might need more or less to adjust the saltiness.. Turn on the heat. Stir everything together until well combined. (Make sure it is one low heat because we don’t want it to over boiled.) Turn off the heat and add 2 tsp of lime juice. Give it a mix until well combined.. Our sauce is down. Do a final taste and see if you need to add any sugar, salt or acid.. Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible! …and if you’ve read this far, might as well subscribe. More recipes coming soon =)
Subscribe Now: http://www.youtube.com/subscription_center?add_user=Cookingguide. Watch More: http://www.youtube.com/Cookingguide. Thai peanut sauce is traditionally made with peanut butter, coconut milk and a few other basic ingredients. Find out how to make Thai peanut sauce with peanut butter and coconut milk with help from a professional recipe developer in this free video clip.. Expert: Bee Low. Contact: easyasianfood.com. Bio: Bee Low is a food blogger, cookbook author (#1 selling Asian cooking book on Amazon), and a professional recipe developer.. Filmmaker: Thomas Galyon. Series Description: You don’t have to venture out for an expensive night on the town to enjoy some delicious Asian cuisine anytime you’d like. Find out how to expertly prepare Asian cuisine right at home (even if you’re not actually an expert) with help from a professional recipe developer in this free video series.
My guide to making a traditional Thai satay chicken with satay sauce, satay marinde and a very authentic Thai accompaniment…’ajat’ or cucumber relish.. Get the recipe: https://www.marionskitchen.com/traditional-thai-chicken-satay/. Subscribe to my channel and press the bell button to get notifications every time I post a new recipe: http://bit.ly/2xOQ7zs. Binge watch a whole bunch of my Asian food recipe videos here: http://bit.ly/2JAKVUg. Come chat with me on: https://www.facebook.com/mariongrasby. https://www.instagram.com/marionskitchen. https://twitter.com/marionskitchen. And if you’re in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You’ll find them in the Asian aisle at these stores: http://bit.ly/2sNdNOJ. For more super tasty recipes: http://bit.ly/MKrecipes. ABOUT MARION. Marion Grasby is a food producer, television presenter and cookbook author who’s had a life-long love affair with Asian food.. Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).. Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Preheat the grill to high heat. Meanwhile, thread the chicken pieces onto skewers. Grease the grill. Place the skewers on the grill and cook for about 10 minutes, turning once, or until the chicken is cooked through.
Serve the chicken skewers with the Coconut-Peanut Sauce. One such sauce incorporates coconut milk and classic Thai seasonings: curry paste or powder, nam pla, lime and cilantro. The coconut milk and peanuts make the mixture. In a small saucepan, combine the coconut milk, peanut butter, lime juice, soy sauce, and curry paste. Cook over medium heat just until the sauce comes to a gentle simmer, whisking until smooth.
Remove from the heat, cover, and set aside. Just before serving, whisk the sauce to bring it back together if it has separated. Place the skewers on the gill and cook for 10 minutes, turning once, until the chicken is cooked through. Serve with the coconut-peanut sauce For the coconut-peanut sauce Whisk together the coconut milk, peanut butter, brown sugar, soy sauce, and red curry paste.
These Peanut Satay Chicken Skewers have to be one of my favourite meals. Chicken marinated with peanut butter combined with a salty, slightly spiced, coconut mixture can not get much better. Then add a drizzle of the satay dipping sauce and you probably haven’t tasted anything more tastier.
You will seriously be going back for seconds or maybe even thirds. Instructions For Peanut Sauce Add coconut milk, peanut butter, water, palm sugar in a hot saucepan until sugar dissolved. Then add rice flour mixed with a little water and continue stir to avoid lumps. Add brown sugar, evaporated milk, salt, massaman paste, chili paste and chicken stock.
Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste. Add skewers to grill, and cook, turning occasionally, until the chicken. Skewer the chicken on 12 to 14 skewers and grill over medium-high heat until cooked through, 3 to 4 minutes per side.
Serve with the basic peanut sauce for dipping. Basic Peanut Sauc. Thai Chicken Satay Skewers: Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight. Thread onto skewers I do 4 to 5 pieces each.
Heat 1.5 tbsp oil in a large non stick pan over medium high heat. In a large mixing bowl, combine peanut butter, coconut milk, fish sauce, lime juice, lime zest, garlic, minced ginger, cumin, curry, and crushed red pepper; whisk to combine. Remove half of the marinade and reserve.
Add the chicken tenders to the large bowl (or in a ziploc bag together with the marinade) and toss to coat.
List of related literature:
MAKE THE DIPPING SAUCE: Stir together reserved coconut mixture, peanuts, lime juice, and red pepper flakes in a small heavy saucepan and bring to a simmer.
Make the Satay: Whisk together the coconut milk, vegetable oil, lime juice, brown sugar, soy sauce, fish sauce, ginger, curry powder, and garlic in a medium bowl.
To make the peanut sauce, we combined coconut milk with sautéed minced garlic and red curry paste, which packs the traditional flavorings of lemon grass, shallots, kaffir lime, and chile in a convenient package.
Superb recipe it worked out too good. I cooked it mostly for myself as I’d also prepared some left overs for the kids (Korean fried chicken) but they devoured the sate as well. Looks like I have a new family favourite!
Not sure what I did wrong, but my satay sauce just had no yummy flavour. It just tasted like runny peanut butter, and none of the satay deliciousness you get in Thai restaurants. My first fail from a Marion recipe ��
A friend taught me their satay recipe and it’s practically the same but with some lime juice stirred through the sauce. I imagine the ajat fills a similar niche. Looks gorgeous.
DUCK SKEWERS WITH PLUM SAUCE TRY IT BE FANCY THIS BBQ 20.20 BAKED APPLE DESSERT FOILED WRAPPED APPLE BBQ’S SERVED WITH BRANDY DRIZZLE ICE CREAM, CREAM, ALONE OR WITH SORBET
Just made this and we ate so much (because it was so good) that now we need a nap. Glad that we doubled the recipe!!! The cucumber relish is the perfect foil for the richness of the peanut sauce.
Superb recipe it worked out too good. I cooked it mostly for myself as I’d also prepared some left overs for the kids (Korean fried chicken) but they devoured the sate as well. Looks like I have a new family favourite!
Not sure what I did wrong, but my satay sauce just had no yummy flavour. It just tasted like runny peanut butter, and none of the satay deliciousness you get in Thai restaurants. My first fail from a Marion recipe ��
A friend taught me their satay recipe and it’s practically the same but with some lime juice stirred through the sauce. I imagine the ajat fills a similar niche. Looks gorgeous.
DUCK SKEWERS WITH PLUM SAUCE TRY IT BE FANCY THIS BBQ 20.20 BAKED APPLE DESSERT FOILED WRAPPED APPLE BBQ’S SERVED WITH BRANDY DRIZZLE ICE CREAM, CREAM, ALONE OR WITH SORBET
Just made this and we ate so much (because it was so good) that now we need a nap. Glad that we doubled the recipe!!! The cucumber relish is the perfect foil for the richness of the peanut sauce.