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Recipe details are AI-generated from the video and may contain errors — for reference only.
Soak 30 skewer sticks in hot water for 10 minutes to ensure hygiene and prevent burning during grilling.
Watch out
Skewer sticks must be soaked in hot water, otherwise they will easily burn and break when grilled over an open flame.
Wash hands and cutting board thoroughly after cutting raw chicken to prevent bacterial cross-contamination.
Cut 700 g boneless chicken meat diagonally into slightly large pieces, separate the skin and fat, then squeeze 1 lime and add 3/4 tsp salt, mix well.
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Cut the chicken into uniform sizes, otherwise it will cook unevenly when grilled.
Skewer the chicken pieces with a pattern of 2 meats, skin or fat in the middle, then 2 more meats, making 5-6 pieces per skewer, and let rest for 45 minutes to absorb flavors.
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Interleave skin between the meat, otherwise the satay will lack richness and juiciness when grilled.
Hot oil may splatter, slide the peanuts slowly into the pan.
Fry 250 g peanuts with enough oil until cooked and golden brown, then remove and drain.
local_fire_departmentmedium heat, about 5-7 minutesWatch out
Fry peanuts over medium heat and stir constantly, otherwise uneven heat will easily burn them and make them bitter.
Blend 250 g fried peanuts using a Mitochiba CH200 chopper with an addition of 50 ml water to make it smoother.
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Add enough water to blend the peanuts evenly without making it too watery.
Thinly slice 6 cloves of garlic and 9 shallots, prepare 7 candlenuts, 11 red chilies, and 5 kaffir lime leaves.
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Slice the onions evenly, otherwise they will easily burn in some parts and stay raw in others when fried.
Soak 3 pieces of tamarind with 5 tbsp hot water until dissolved.
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Use hot water to dissolve the tamarind extract quickly and completely.
Fry the red chilies, candlenuts, garlic, and shallots separately until cooked, except the kaffir lime leaves.
local_fire_departmentmedium heatWatch out
Fry the spices separately, otherwise ingredients of different sizes will cook unevenly and burn easily.
Blend the fried garlic, shallots, candlenuts, and chilies using a chopper with a little water.
Watch out
Add a little water when blending so the spices blend smoothly without becoming too watery.
Use a cloth or heat-resistant gloves when handling hot clay pots to avoid burns.
Combine the ground peanuts and spice paste in a clay pot, add 500 ml water, 150 g palm sugar, and 5 kaffir lime leaves, cover and cook until boiling.
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Stir occasionally when boiling peanuts so the bottom doesn't clump and burn.
After boiling, stir until the water reduces slightly, then add tamarind water, 2 tsp salt, and 7 tbsp sweet soy sauce, mix well until thickened then turn off the stove.
local_fire_departmentlow to medium heatWatch out
Stir continuously after adding soy sauce and salt so the peanut sauce doesn't split or burn at the bottom.
Grill the raw chicken skewers on a flat grill pan for about 1 minute without sauce to open the meat pores so marinades absorb easily.
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Grill only briefly so the chicken doesn't get too dry before applying sauce.
Prepare the grilling marinade in a container by mixing 3 tbsp oil, 7 tbsp sweet soy sauce, 1/2 tsp ground pepper, and juice of 1/2 lime.
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Mix the marinade thoroughly, otherwise the savory and sweet flavors won't distribute evenly on the satay.
Dip the satay into the grilling marinade, then grill on the pan while flipping until 70% cooked and turns dark brown.
local_fire_departmentmedium heatWatch out
Flip the satay regularly so the marinade absorbs evenly and doesn't burn on one side.
Add 3 tbsp of peanut sauce to the remaining grilling marinade, dip the 70% cooked satay into this second marinade, then grill again while flipping until fully cooked.
local_fire_departmentmedium heatWatch out
Grill until the oil from inside the meat comes out and looks glossy, indicating the satay is cooked through.
Remove the cooked chicken satay and serve on a plate with a bowl of peanut sauce and sliced lime.
Watch out
Serve the satay while warm so the rich peanut sauce and tender meat taste best.
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