Food, Travel & Life with The Asian Fusion Girl
Authentic Asian Appetizers
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Many nations in Asia have a version of Satay but here's my favorite recipe for this scrumptious chicken on skewers. If you have an outdoor grill, you'll definitely produce the most authentic flavors but nonetheless, you can oven roast the chicken and still come out with a dish that will be devoured in minutes no matter how much you make. You can prepare the chicken on the sticks well in advance of cooking and freeze them after wrapping thoroughly in plastic wrap. Restaurants across America keep the Satay frozen for up to several weeks before grilling. Instead of using traditional peanut sauce though, I've used an unusual secret ingredient as a substitute so that anyone with allergies to peanuts can still enjoy the Satay.
Makes 10 skewers
10 bamboo skewers, (medium sized) soaked in water for at least 20 minutes
1 boneless, skinless chicken breast, chopped into small, bite sized cubes
1/4 cup coconut milk
1/2 teaspoon garlic powder
1/2 teaspoon curry powder
2 1/2 tablespoon Hoisin sauce
In a mixing bowl, place the chicken cubes along with the coconut milk, garlic powder, curry powder and Hoisin sauce. Mix thoroughly and allow to marinate for 10 minutes, up to overnight covered tightly with plastic wrap in the regrigerator.
Heat oven to high broil. Line a baking sheet with aluminum foil.
Slide three chicken cubes carefully onto each skewer from the sharp end so that approximately half the stick is covered and the other half remains free for holding. Arrange skewered chicken onto baking sheet. Save any sizeable amount of leftover marinade. Broil the chicken in the oven for approximately 10 minutes until golden brown and very slight charring begins to appear.
While the chicken is cooking, place any leftover marinade in a small pot on high heat. Allow to bubble vigorously (to kill all bacteria) and immediately transfer to small dipping sauce dish.
Remove the chicken from the oven and carefully arrange skewers on serving plate. Serve warm with cucumber relish and any remaining marinade sauce.
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