Sate Gai

Tender chicken skewers charred by the flame, exhaling notes of turmeric and coconut. The creamy, bound peanut sauce brings umami depth and a hint of chili.

• Prep time: 30 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 560
• Protein: 41 g
• Carbs: 13 g
• Fat: 35 g

Ingredients

• 600 g Chicken cutlet ( in thin strips )
• 250 ml Coconut milk ( well mixed )
• 100 g Peanut butter ( smooth )
• 1 tbsp palm sugar ( grated )
• 1 tsp Turmeric powder
• 2 piece Garlic ( minced )
• 2 tbsp soy sauce
• 2 tbsp Peanut oil
• 1 piece Thai chili optional ( finely sliced )
• 1 piece Lime juice ( juiced )
• 12 piece Wooden skewers ( soaked in water to prevent burning )

Instructions

1. Marinating the chicken

   Slice the chicken into thin 2 cm strips. In a dish, mix coconut milk, turmeric, minced garlic, palm sugar, and soy sauce. The marinade should be bright yellow and coat the meat generously. Let rest in the fridge.

2. Skewering

   Thread the chicken strips in an accordion fold onto the skewers. Pack the meat slightly to retain moisture during cooking while allowing heat to circulate.

3. Searing

   Heat peanut oil in a very hot pan. Sear the skewers for 2 to 3 minutes per side. The surface should caramelize and show brown sear marks without drying the center.

4. Binding the satay sauce

   In a small saucepan, heat the peanut butter with the remaining coconut milk and sliced chili. Stir until the sauce becomes smooth, glossy, and coats the back of a spoon.

Chef's tips

• Soak wooden skewers in water for 30 minutes beforehand to prevent them from burning during cooking.
• If the sauce thickens too much, loosen it with a spoonful of hot water to regain a coating texture.

Storage

Store skewers and sauce separately in the refrigerator for 48h. Reheat the sauce very gently without boiling.