Indonesian
Sate Ayam
Indonesian chicken satay with tender charcoal-grilled pieces, sweet kecap basting, and a warm peanut sauce ground with shallots, garlic, chili, and tamarind. Serve it the Madura-style way with sliced shallots, lime, and lontong if you like.
Watch it madeChalistaa Kitchen · 6:54
Ingredients
- Boneless skinless chicken thighs, cut into 2 cm pieces300g
- Bamboo skewers, soaked in water8
- Kecap manis4 tbsp
- Lime juice1 tbsp
- Salt3/4 tsp
- Ground coriander1/2 tsp
- Raw skinless peanuts100g
- Shallots, roughly sliced4
- Garlic cloves, roughly sliced2
- Red bird's eye chilies2
- Candlenut, toasted1
- Palm sugar, shaved1 tbsp
- Tamarind pulp mixed with 3 tbsp warm water, strained1 tbsp
- Water180ml
- Neutral oil4 tbsp
- Sliced shallots, for serving2 tbsp
- Lime wedges, for serving2
- Lontong or steamed rice cake, for servingoptional
Method
- Soak the bamboo skewers in water for at least 30 minutes so they do not burn over the fire.
- Marinate the chicken with 2 tablespoons kecap manis, lime juice, 1/2 teaspoon salt, and ground coriander, then set aside for 20 minutes.
- Heat the oil in a small wok or pan and fry the peanuts over medium heat, stirring often, until golden and fragrant; lift out and drain, leaving about 1 tablespoon oil in the pan.
- In the same pan, fry the shallots, garlic, chilies, and toasted candlenut until softened and aromatic.
- Grind or blend the fried peanuts, fried aromatics, palm sugar, tamarind water, remaining 1/4 teaspoon salt, and 180ml water into a slightly coarse sauce.
- Return the peanut sauce to the pan and simmer over low heat for 5 to 7 minutes until glossy and thick enough to coat a spoon; loosen with a splash of water if needed.
- Mix 3 tablespoons of the peanut sauce with the remaining 2 tablespoons kecap manis to make a basting sauce.
- Thread the marinated chicken tightly onto the soaked skewers, leaving a little space at the ends for turning.
- Grill the skewers over hot charcoal, turning often and brushing repeatedly with the kecap-peanut basting sauce, until lightly charred and cooked through, about 8 to 10 minutes.
- Spoon warm peanut sauce onto a plate, lay the sate ayam on top, and serve with sliced shallots, lime wedges, and lontong or rice cake if desired.
Common questions
Can I substitute the candlenut or peanuts in sate ayam sauce?
Yes. If you can’t find candlenut, use macadamias or extra peanuts for similar richness. For a nut-free version, sunflower seeds can work, but the sauce will taste different and be less traditionally creamy.
How long should I marinate the chicken and can I marinate it overnight?
The recipe’s 20-minute marinade is enough for good flavor. You can marinate up to overnight in the fridge, but keep the lime juice modest so the chicken doesn’t turn soft or overly tangy.
What are the most common mistakes when making sate ayam?
The biggest mistakes are burning the peanuts or aromatics, using too much water in the sauce, and grilling the skewers over too-hot heat. Also avoid overcooking the chicken; thighs should stay juicy, not dry.
How should I store leftover sate ayam and peanut sauce?
Store cooked chicken and sauce separately in airtight containers in the fridge for up to 3 days. Reheat gently with a splash of water to loosen the sauce. The sauce can also be frozen for about 1 month.
What should I serve with sate ayam?
Serve it with warm rice, rice cakes, cucumber, and sliced shallots or pickled vegetables. A little extra kecap manis or lime on the side helps balance the rich peanut sauce and smoky chicken.