Name: Chicken Satay with Peanut Sauce
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 10.5 oz chicken, cut into small bite-sized pieces; 2 medium shallots, peeled; 7 cloves garlic, peeled; 2 lemongrass stalks, white part only, sliced; 1 oz fresh ginger, peeled and sliced; 1 1/2 tsp turmeric powder; 1 1/2 tsp fennel powder or ground fennel; 1 1/2 tsp ground cumin; salt, to taste; sugar, to taste; 1 to 2 tbsp oil, optional, for a juicier marinade; 1 cup peanuts; 2 to 5 dried chiles, depending on spice preference; 5 shallots, peeled; 2 cloves garlic, peeled; 1 small piece shrimp paste, roasted & dried, optional; 1 to 2 tbsp brown sugar; 1 to 2 tbsp tamarind juice; salt, to taste; cooking oil, as needed for frying; hot water, as needed to loosen the sauce

Chicken Satay with Peanut Sauce

PublishedJun 20, 2026

Editorial Staff

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Make the Chicken Satay

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Add the shallots, garlic, lemongrass, and ginger to a blender or food processor. Blend into a smooth paste. Add a little water if needed to help everything blend smoothly.
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Place the chicken pieces in a bowl. Add the blended paste, turmeric powder, fennel powder, ground cumin, salt, sugar, and oil if using.
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Mix well until the chicken is fully coated with the marinade.
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Cover and marinate for at least 1 hour. For deeper flavor, marinate in the refrigerator for 4 hours or overnight.
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Thread the marinated chicken pieces onto skewers.
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Heat a grill pan, charcoal grill, or nonstick pan over medium heat. Cook the chicken satay for about 9 minutes, turning often, until the chicken is cooked through and lightly charred on the edges.

Make the Peanut Sauce

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Heat oil in a pan over medium heat. Fry the peanuts until crisp, then remove and set aside.
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In the same oil, fry the whole shallots and garlic until fragrant and lightly golden. Remove and set aside.
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Briefly fry the dried chiles, then remove them from the oil.
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Add the fried peanuts, shallots, garlic, dried chiles, and roasted dried shrimp paste to a blender or food processor. It is okay if the ingredients are still lightly coated with oil, as the oil helps make the sauce glossy.
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Add salt, brown sugar, tamarind juice, and a little hot water. Blend coarsely until the sauce is combined but still slightly textured. Add more hot water as needed until it reaches your preferred sauce consistency.
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Taste and adjust with more salt, brown sugar, or tamarind juice if needed.
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Serve the warm chicken satay with peanut sauce on the side.