Singapore Chicken Satay

Singapore Chicken Satay

Recipe by 831c2bbed306d52121e560ed50646ca5?s=30&r=gTrish yee
Singapore satay is a favourite snacks and hawker food. It is a meat skewer marinated with flvaourful spices. You can use any meat of your choices but make sure you make the peanut sauce dip to go along with your Satay! You can't go without the peanut sauce when you are eating satay.
Prep Time 30 mins
Cook Time 20 mins
Marinate 1 hr
Course Main Course
Cuisine Singapore
Servings 20 sticks
Calories 25 kcal


  • Grill


  • 200 grams Chicken Thigh boneless and skinless, diced
  • 5 piece Shallots
  • 1 clove Garlic
  • 4 stalks Lemongrass
  • 1 cm Galangal
  • 1 tsp Cumin ground
  • 1 tsp Coriander ground
  • 1/2 tsp Turmeric
  • 1 tsp Salt
  • 3 tbsp Palm Sugar
  • 1 tbsp Kecap Manis
  • 2 tbsp Oil
  • 20 qty Satay Sticks soaked for at least 30mins

Satay Sauce

  • 1 cup Grated Peanut
  • 1 tbsp Tamarind
  • 1/4 cup Oil
  • 1 cup Water
  • 1 tbsp Kecap Manis
  • 1/2 tsp Coriander Powder
  • 2 tbsp Palm Sugar
  • 10 stalks Dried Chilli soaked and seeds removed
  • 3 cloves Garlic
  • 4 qty Shallots
  • 2 stalks Lemongrass white part
  • 1 inch Galangal
  • 1/2 tsp Salt


Chicken Satay

  • Place marinade mix in a blender and blend till smooth.
  • Marinate the chicken in the paste for at least an hour or overnight.
  • Thread the bamboo sticks with 2-3 pieces of mutton each.
  • Turn the oven grill setting on high. Grill for about 5 minutes per side, till cooked and slightly charred, generously basting with some oil as and when.

Satay Sauce

  • Put the chillies, shallots, lemongrass, galangal and garlic in a blender and blend into a fine paste.
  • In a wok add the oil and fry the paste till it turns dark red and oil submerge.
  • Mix the tamarind with water and remove its pulp. Add tamarind water into the paste.
  • Add salt and kecap manis in. Stir well and add grated peanut in. Serve with satay.


Calories: 25kcal
Keyword finger food
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