Many South East Asian countries have a version of Satay Chicken. This Indonesian version is the easiest, you can get everything you need from the supermarket and it is SO tasty. This peanut sauce is thick and chunky, not a thin dipping sauce. Because I like to DOLLOP the sauce on!
Satay Chicken is probably better known as Malaysian and Thai. But actually, it is originally from Indonesia. And as with all popular dishes from cuisines around the world, there are many versions of chicken satay. I’d like to share all the popular ones with you eventually – Thai, Malaysian and even the Singaporean version. But I thought it would be ideal to start with the original and the easiest – the Indonesian version.
When I was comparing the various satay chicken recipes I’ve used in the past, I realised that though they had some similarities, they are actually made very differently. None are too hard, but most required many ingredients. And when I say many, I’m not exaggerating. Malaysian Satay Chicken requires 25+ ingredients (the one I use requires 32). The Thai version doesn’t require quite as many, but not far off, especially if you make it using homemade red curry paste (worth every ounce of effort).
However, the Indonesian version requires far less. Just as tasty as the other versions – just different. As my sister always says – “same, same…but DIFFERENT!”.
The Peanut Sauce I use in this recipe is not a 100% authentic Indonesian recipe, but with good reason. The traditional Indonesian peanut sauce is made simply with peanuts, kecap manis (sweet soy sauce), chillies, shallots and lime. Not cooked, just ground together into a thick paste.
I am convinced that Indonesian peanuts are different to Australian peanuts. Because every single time I have tried the traditional recipe, the ground peanuts come out kind of “gritty”, like desiccated coconut. The sauce does not have the creaminess that you get at Indonesian restaurants and in Indonesia (I think I ate satay every day when I was in Bali!). I tried it numerous ways – using a mortar and pestle (the traditional way – it’s tiring!), food processor and even a blender stick. None worked.
For the purpose of sharing this recipe with you, I tried the original yet again and it still didn’t work. I have a few peanut sauce recipes I use regularly – a Vietnamese one (I shared this in the Vietnamese Rice Paper Rolls recipe), a Thai one (I’ll share this one day!), a Malaysian one (which takes time to cook and is the most complex one) and this one which I made up myself. It is a mish mash of all these recipes!
This peanut sauce is made using store bought peanut butter. No, that is not authentic. But don’t be a snob! It’s flavoured with “real” Indonesian flavours so it doesn’t taste “westernised”. And it’s FAST and EASY to make.
I bet that Indonesian restaurants use at least some peanut butter in their satay sauce…..he he! 😉
– Nagi
Chicken on sticks is always a good thing!
- Pineapple Coconut Hawaiian Chicken Skewers
- Honey Sriracha Chicken Skewers
- Thai Chicken Satay with Peanut Sauce
- Chicken Souvlaki (Greek)
- Yakitori (Japanese skewers) – on my mother’s Japanese cooking website, RecipeTin Japan!
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Satay Chicken with Restaurant Style Peanut Sauce (Indonesian/Bali style)
Ingredients
Chicken
- 1 lb / 500g chicken thigh fillets (skinless and boneless)
- 2 1/2 tbsp kecap manis (thick sweet soy sauce - see Note 1)
- 1 tbsp unsalted butter , melted
- 12 - 14 small bamboo skewers , soaked in water for at least 30 minutes
Peanut Sauce
- 1 tbsp cooking oil (peanut, canola, vegetable)
- 2 garlic cloves , minced
- 1 small or 1/2 large onion , diced (red, brown, yellow or white)
- 3 birds eye chillis , sliced (or sub with hot sauce)
- 1/2 cup peanut butter (smooth or crunchy)
- 1 cup coconut milk (full fat is better, but light is ok)
- 2 1/2 tbsp kecap manis (Note 1)
- 1/2 tbsp soy sauce
- 1/2 tsp salt
- 1/4 cup crushed unsalted roasted peanuts (buy crushed or chop your own)
- 1 - 2 tbsp fresh lime juice
Garnish (optional)
- Crushed peanuts
- Lime wedges
- Sliced shallots/scallions
Instructions
Chicken
- Cut the chicken into 1.5cm/0.5" cubes. Thread onto skewers - 4 to 5 pieces per skewer.
- Combine kecap manis and butter, then brush onto chicken.
- Cook the skewers on a hot BBQ (outdoor grill) or on the stove in a large non stick fry pan (add a splash of oil, and make sure the skewers will fit in the pan). Grill/broiler would also work.
- Serve, garnished with crushed peanuts, shallots and with lime wedges and Peanut Sauce on the side.
Peanut Sauce
- Heat oil in a small saucepan over medium high heat. Add garlic, onion and chillis and cook for 3 minutes until onion is translucent.
- Turn heat down to medium, then add peanut butter, coconut milk, kecap manis, soy sauce and salt. Simmer for 10 minutes, whisking occasionally.
- Use a handheld stick to puree (so the onion and chilli blends throughout the sauce - this is key). (See Note 2 for blending instructions) Stir through crushed peanuts and lime juice and simmer for 2 minutes. Allow to cool slightly before serving or to room temperature - it will thicken.
Recipe Notes:
Nutrition for Peanut Sauce based on my estimate that one batch is sufficient for 3 batches of chicken skewers.
Nutrition Information:
Super delicious! My only alterations were using no salt peanut butter, fish sauce instead of salt, and added fresh cilantro…primo!!!
Nailed it Diana!! N x
Hi Nagi, thanks for sharing your Indonesian sate recipe! I didn’t try yet, but your peanut sauce recipe sure sounds very tempting – will definitely try it soon. However, one ingredient you list is definitely different from sate that I got in Indonesia (outside restaurants catering mostly to western tourists, like in Ubud): the chicken never was skinless! In fact after I tried a couple times to make sate at home (in Munich, Germany, where it is hard to get boneless chicken meat with skin) then going to Indo again (I’ve been there 10 times now) I am sure that this is the main reason why sate ayam in Indo nearly always is still that decisive little bit more tasty than if made with skinned meat.
Hi Wolfgang, you can make it with skin on meat if you prefer – I chose skinless so it’s not as oily 🙂
That’s not so easy here at home. Yes I could buy a whole chicken, which usually comes with the skin, but then I’d have to cut the meat off the bones myself. I don’t think I would succeed in doing this properly. I could not find chicken meat without bones, but with the skin still on, around here.
But thanks for your answer, Nagi!
Fantastic chicken satay recipe. Thanks mate!
You’re so welcome!
Hi Nagi, I prepped for a Thai party- skewers and sauces for it and dressing for Thai beef salad and had to postpone due to an Aussie wild storm cell! Is it possible to freeze chicken skewers in kecap manis and the satay and salad dressing?
Hi Milly, yes you can freeze all the components separate – except for the salad dressing, I’d make it fresh 🙂
Thanks Nagi!
This sauce really brightened up our steak & steamed vegs (broccoli & green beans) dinner tonight.
In fact, it was so good that my Bf was eating it straight out of the pot. Glad there’s some left over for tmrw night too 💕
Wahoo, what a great compliment!
What a delicious peanut sauce- I make this sauce on its own and freeze in small portions for individual meals. Been making this for ages – so many of my friends request it – so thank you.
Whilst this might defeat the Indonesian style Ive recently been adding a tablespoon of S&B spicy curry powder – this gives it a very subtle sweet Japanese curry flavour. Divine
The peanuts are different!! If you want the legitimate sauce that the indos use you need to go to an Asian market and your after sambel pecel it’s the real stuff comes in a little brown brick and you mix it with hot water and break it down and it will take you straight back to Indonesia with the smell