Chicken Satay (4) Recipe

Prep and Marinate

Trim any connective tissue from the chicken tenders. If tenders are large, slice each one lengthwise into 2 thinner strips so you can thread them and fry evenly. Place chicken in a bowl or zip-top bag.

In a small bowl, whisk together soy sauce (3 tbsp), coconut milk (2 tbsp), 1 tbsp vegetable oil, brown sugar, lime juice, minced garlic, grated ginger, ground coriander, turmeric (if using), salt and black pepper until sugar dissolves.

Pour marinade over the chicken, massaging to coat. Cover or seal and refrigerate for at least 30 minutes and up to 4 hours. If short on time, 15–20 minutes will still impart flavor.

If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning. Thread each marinated chicken strip onto a skewer, folding or folding accordion-style if needed so each skewer holds about 3–4 oz of chicken. This recipe yields four skewers (approx. 4 tenders per order).

Set up a deep fryer or a deep heavy skillet (cast-iron or stainless) and add enough vegetable oil to reach about 1–1.5 inches deep (about 1.5–2 cups). Heat oil over medium-high to 350°F (175°C). If you don’t have a thermometer, test with a small piece of chicken: it should sizzle steadily but not smoke.

Remove excess marinade from skewered chicken by letting excess drip off (do not pat dry completely—some surface moisture is fine). Carefully lower 2 skewers at a time into the hot oil to avoid overcrowding; adjust quantity to maintain oil temperature.

Fry skewers for 3–4 minutes per side, turning once, until the exterior is golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Thinner strips may cook faster—watch closely to avoid overcooking.

Using tongs, transfer cooked skewers to a wire rack set over a baking sheet or to a paper-towel-lined plate for 1–2 minutes to drain excess oil. Keep warm in a low oven (200°F/95°C) if cooking in batches.

While the chicken is marinating or frying, make the peanut sauce. In a small saucepan over low heat, combine creamy peanut butter (1 cup) and coconut milk (1 cup). Stir constantly until the mixture becomes smooth and homogenous, 2–3 minutes.

Whisk in soy sauce (2 tbsp), brown sugar (1 tbsp), lime juice (1 tbsp), Sriracha (1 tsp) and fish sauce (if using). Add minced garlic. If the sauce is too thick, whisk in warm water, 1 tbsp at a time, until you reach a dipping consistency (about 1–2 tbsp). Taste and adjust: more lime for brightness, more sugar for sweetness, or more Sriracha for heat.

Remove from heat and transfer to a serving bowl. Garnish with chopped roasted peanuts and chopped cilantro, if using. Keep warm or at room temperature until serving.

Arrange four fried chicken skewers on a plate. Add a small bowl of peanut dipping sauce. Garnish with lime wedges and cucumber slices or pickled vegetables on the side. Serve immediately so skewers remain crisp.

If making ahead: store cooked skewers in a low oven to keep warm up to 20 minutes. Re-crisp briefly in a 375°F (190°C) oven for 3–5 minutes if needed before serving.