Chicken Satay.JPG

Chicken Satay

Chicken Satay is probably the most popular appetizer in Thai restaurants. Who does not love a good Satay? However, when it comes to making it at home, it might seem a little intimidating. A few questions come to mind: how do I get the meat onto the skewers? Do I need to grill them indoors or outdoor? But do not worry. If you follow this recipe, you will master the art of making Chicken Satay at home.

Prep Time - 20 Minutes

Cook Time - 20 Minutes

Serves 4 to 6

  • 1 teaspoon yellow curry powder

  • 1 teaspoon fish sauce

  • ½ teaspoon turmeric powder

  • 1 teaspoon grated frozen or fresh galangal

  • ¼ teaspoon salt

  • ¾ cup coconut milk

  • 1 pound boneless chicken breast

  • 16 8-inch wooden skewers


Omnipan – Large

  1. In a large bowl, combine the curry powder, fish sauce, turmeric powder, galangal, salt, and coconut milk to make the marinade.

  2. Wash and pat the chicken breast dry with a paper towel. Cut the chicken breast across the grain into long strips. The strips should be approximately ⅛ inch thick, 1 inch wide, and 4 to 5 inches long.

  3. Add the chicken strips to the marinade and toss to coat. Marinate the chicken strips for a minimum of 2 ½ hours, up to 24 hours in the refrigerator. You should see the chicken absorb most of the liquid.

  4. Submerge the wooden skewers into water for 30 minutes, so they do not burn in the oven.

  5. Preheat the oven to 425 °F or 218 °C.

  6. Thread each chicken strip onto the wooden skewers, lengthwise. Scrape off the excess marinade stuck to the meat.

  7. Spread the skewers in a single layer in the large Omnipan. Place the Omnipan without the lid on the center rack of the oven.

  8. Roast the skewers for 20 minutes, turning them once in between. Repeat until all skewers are cooked.

  • Serve hot on an oblong or rectangular platter with store-bought Thai peanut sauce and home-made Thai cucumber salad. Here is an easy recipe for Thai cucumber salad. Heat ¼ cup white vinegar, ½ cup sugar, and ½ teaspoon salt together on low heat, until sugar and salt have fully dissolved. Stir continuously. Let it cool. Add 2 small chopped cucumbers and 1 sliced jalapeno pepper.

  • If you cut chicken pieces that are shorter than 4 to 5 inches long, you can put multiple pieces on a single skewer. Ensure that no matter how long or wide the pieces are, the thickness is around ⅛ inch. This helps with cooking everything uniformly. If you have access to a butcher, you can request them to cut the chicken breast into strips.

  • Use less salt, as the fish sauce is extremely salty.

  • If you cannot find fresh or frozen galangal, substitute it with fresh ginger. But this will modify the taste.

  • Soak the wooden skewers in water for 30 minutes, so the exposed part of the skewer does not burn. Do not soak for more than 30 minutes. Otherwise, they will lose their rigidity and will pose a problem while threading the chicken onto them.

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