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Home Collections

Satay Chicken with Peanut Sauce (Indonesian/Bali)

By:Nagi
Published:2 Feb '15Updated:21 Mar '19
143 Comments
Recipe v

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 with Peanut Sauce - this Bali/indonesian version is the easiest of all South East Asian satays, a handful of ingredients you can get from the supermarket. Thick, chunky peanut sauce!

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!”.

Satay Chicken with Peanut Sauce (Indonesian / Bali version) - the easiest of all South East Asian satays, a handful of ingredients you can get from the supermarket. Thick, chunky peanut sauce!

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.

Vietnamese Rice Paper Rolls
The Peanut Sauce in my Vietnamese Rice Paper Rolls recipe would also go great with Chicken Satay

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

Satay Chicken with Peanut Sauce (Indonesian / Bali version) - the easiest of all South East Asian satays, a handful of ingredients you can get from the supermarket. Thick, chunky peanut sauce!

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 Peanut Sauce (Indonesian / Bali version)

Satay Chicken with Restaurant Style Peanut Sauce (Indonesian/Bali style)

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Chicken
Asian, Indonesian
4.95 from 35 votes
Servings12 - 14
Tap or hover to scale
Print
Though Satay Chicken is better known as Thai or Malaysian food, it actually originated from Indonesia and the Indonesian version is by far the simplest. The Peanut Sauce is my own - refer to the notes for why I prefer this to the authentic version. It is thick so it is great for dolloping, rather than a thin dipping sauce. Satay Chicken is fabulous for outdoor BBQ's, parties and for fast midweek meals! They also reheat really well in the microwave. They can be cooked on the outdoor grill, on the stove or under the grill/broiler.

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:

1. Kecap Manis is a thick soy sauce that has the consistency of syrup. It can be found in the Asian or sauce section of supermarkets and it is cheap - in Australia, it is $2 for a small bottle or $4 for a very large one. It tastes like sweet soy sauce with smokiness, and it is a key ingredient in this recipe. It's the secret ingredient in 90% of Indonesian recipes!
2. If you puree in a blender, make sure the sauce cools before you blend it. Otherwise it will literally "explode" when you start whizzing it and sauce will splatter everywhere. I made this mistake. 🙂
3. I find that the traditional recipe for Indonesian satay peanut sauce does not come out smooth and rich like you get at restaurants, it comes out a bit gritty, like it has desiccated coconut in it (which it does not). It may be because peanuts in Australia are different. Also, it requires considerable effort to ground the peanuts into a paste (food processor does not work). So this recipe is one I created using peanut butter. It is heavily flavoured with other ingredients so it tastes just like what you get at restaurants.
Here is an authentic Indonesian Peanut Sauce recipe if you want to give it a go: 100g roasted unsalted peanuts, 3 to 5 birds eye chillies, 50 ml kecap manis, 3 shallots/scallions, sliced and 1 tbsp lime juice. Ground all ingredients together, season to taste then serve.
4. This recipe makes more Peanut Sauce than you will need. It is hard to make a smaller batch. It goes great with steamed vegetables and rice, and lasts for at least a week in the fridge (it should last longer, but I think the flavour might fade). Freshen up leftover peanut sauce with a squeeze of fresh lime juice.
5. Nutrition for chicken skewer only (Peanut Sauce is below).
Chicken Satay Nutrition - Chicken Skewers
Nutrition for Peanut Sauce based on my estimate that one batch is sufficient for 3 batches of chicken skewers.
Chicken Satay Nutrition - Peanut Sauce

Nutrition Information:

Serving: 46gCalories: 66cal (3%)Carbohydrates: 1.4gProtein: 8.1g (16%)Fat: 3.2g (5%)Saturated Fat: 1.1g (7%)Cholesterol: 38mg (13%)Sodium: 42mg (2%)Vitamin A: 50IU (1%)Iron: 0.4mg (2%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

 

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143 Comments

  1. Vanessa says

    January 11, 2021 at 6:33 pm

    5 stars
    Great simple Indonesian recipe. I prefer this peanut sauce to the Thai version.
    It blends smoothly with my Thermomix. Actually did the sauce in Thermomix while the chicken was cooking. Perfecto!

    Reply
  2. Lori Putnam says

    November 20, 2020 at 11:51 pm

    5 stars
    Can’t wait to try! What is a birds eye chili? What could I use if I can’t find those? And I’ve never heard of kecap manis so will start looking for that in the stores here in SC. Thx!

    Reply
  3. Sian says

    September 13, 2020 at 8:32 pm

    5 stars
    Another Nagi winner chicken dinner – husband loooooves the satay sauce, so I bet it goes on semi-regular rotation around here – Thanks again 🙂

    Reply
  4. Mel says

    August 12, 2020 at 7:37 pm

    This was fantastic even though it was raining and we used the griller. Rated 5/5 from 3 voters in our house. And sent to my daughter who is also a fan!

    Reply
  5. Ann says

    August 6, 2020 at 7:50 pm

    5 stars
    I made the satay sauce tonight and served over skewers of pan-fried tofu puffs accompanied by fried rice. It was delicious! The purée step changes everything, don’t skip this.

    Reply
  6. Diana Palmon says

    May 18, 2020 at 9:26 am

    5 stars
    Super delicious! My only alterations were using no salt peanut butter, fish sauce instead of salt, and added fresh cilantro…primo!!!

    Reply
    • Nagi says

      May 18, 2020 at 11:55 am

      Nailed it Diana!! N x

      Reply
  7. Wolfgang says

    February 28, 2020 at 12:40 am

    4 stars
    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.

    Reply
    • Nagi says

      February 28, 2020 at 12:45 pm

      Hi Wolfgang, you can make it with skin on meat if you prefer – I chose skinless so it’s not as oily 🙂

      Reply
      • Wolfgang says

        February 29, 2020 at 9:20 am

        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!

        Reply
  8. Errol Ingram says

    January 29, 2020 at 11:58 am

    5 stars
    Fantastic chicken satay recipe. Thanks mate!

    Reply
    • Nagi says

      January 29, 2020 at 6:01 pm

      You’re so welcome!

      Reply
  9. Milly says

    January 18, 2020 at 12:20 pm

    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?

    Reply
    • Nagi says

      January 19, 2020 at 9:12 am

      Hi Milly, yes you can freeze all the components separate – except for the salad dressing, I’d make it fresh 🙂

      Reply
  10. Vivienne Krstic says

    September 16, 2019 at 11:03 pm

    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 💕

    Reply
    • Nagi says

      September 17, 2019 at 5:15 pm

      Wahoo, what a great compliment!

      Reply
  11. Dan says

    April 3, 2019 at 10:48 am

    5 stars
    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

    Reply
  12. Jacob campbell says

    March 19, 2019 at 9:31 pm

    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

    Reply
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