Singapore Satay Chicken Skewers, also known as Satay Ayam, are a popular street food that perfectly embodies the rich culinary heritage of Singapore.
These skewers feature juicy chunks of marinated chicken, grilled to golden perfection, and served with a luscious peanut sauce. The marinade, infused with soy sauce, oyster sauce, turmeric, coriander, and cumin, imparts a robust flavour to the chicken, making each bite a delightful explosion of taste. Served on a banana leaf with fresh salad greens, this dish offers a beautiful blend of textures and colours, reminiscent of the vibrant food stalls lining the streets of Singapore.
This recipe captures the essence of Singaporean street food, bringing a taste of Southeast Asia to your home. The peanut sauce, made with roasted peanuts, coconut milk, and a hint of red curry paste, adds a rich and creamy complement to the succulent chicken skewers. Whether you’re hosting a barbecue or looking for an exotic dish to impress your guests, these Singapore Chicken Skewers with Peanut Sauce are sure to be a hit. Enjoy the authentic flavours of Singapore with this easy-to-make, crowd-pleasing recipe.
Ingredients
For the Chicken Skewers
- 500 gram chicken breast (cut into large chunks)
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons brown sugar
- 1 tablespoon turmeric powder
- 1 teaspoon coriander (ground)
- 1 teaspoon cumin (ground)
- 2 cloves garlic
- 1 tablespoon vegetable oil
- bamboo skewers (soaked in water for 30 minutes)
For the Peanut Sauce
- 1 cup roasted peanuts (finely chopped or ground)
- 1/2 cup coconut milk
- 2 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon tamarind paste (or juice of 1 lime)
- 1 tablespoon seasame seeds (optional)
- 1/2 cup water
For Serving
- banana leaves (optional)
- mixed salad greens
Instructions
For the Chicken Skewers
- In a bowl, mix together the soy sauce, oyster sauce, brown sugar, turmeric powder, ground coriander, ground cumin, minced garlic, and vegetable oil.
- Add the chicken chunks to the marinade and mix well to coat. Cover and refrigerate for at least 1 hour, preferably overnight.
- Thread the marinated chicken pieces onto the soaked bamboo skewers. Preheat a grill or barbecue to medium-high heat. Grill the chicken skewers for about 4-5 minutes on each side, or until the chicken is cooked through and has a golden brown colour.
For the Peanut Sauce
- If using whole roasted peanuts, finely chop or grind them in a food processor.
- In a saucepan over medium heat, combine the coconut milk, soy sauce, brown sugar, tamarind paste (or lime juice), and red curry paste. Stir well.
- Stir in the chopped or ground peanuts and sesame seeds (if using). Add water to reach your desired consistency. Simmer for about 5-7 minutes, stirring frequently, until the sauce thickens.
- Taste and adjust the seasoning if necessary.
To Serve
- Arrange banana leaves on a serving platter. Place the grilled chicken skewers on top of the banana leaves.
- Serve skewers on top of or with a side of mixed salad greens.
- Pour the peanut sauce into a small bowl and serve alongside the chicken skewers.
Nutritional Information
- Per serving
- Energy: 556 kcal / 2324 kJ
- Fat: 36.5 g
- Protein: 38.2 g
- Carbs: 39.8 g
