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
Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!
Share on facebook
Share on twitter
Share on linkedin
Share on whatsapp
Share on telegram
Share on email

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

You may also enjoy these Recipes

Prawn Paste Chicken

Prawn Paste Chicken (Har Cheong Gai)

Prawn paste chicken is a Singapore favourite zichar dish that is enjoyed by every Singaporeans. The pungent smell from the fermented prawn paste is the whole esscene of the dish. The batter is light and crispy but the inside of the chicken wings should be busting with juices.

Read More »
Pineapple Tart

Pineapple Tarts

What is Chinese New Year without pineapple tarts right? Pineapple tarts are the favourite snack on Chinese New Year as pineapple symbolises wealth and luck. And there are also many different versions of Pineapple tarts which are available. Some prefer the open faced ones while some prefers the balls type. This dough recipe works fine for either style. You can also add pandan paste to make it into a pandan version or cheese powder for funkier taste.

Read More »

Over 30,000+ Participants have enjoyed our Cooking Classes in Singapore! Join us at D’Open Kitchen & have fun right away!

Cooking Classes Singapore

eat, dine & drink

Fill in your details and we’ll be in touch