Singapore-Style Chicken Satay with Peanut Sauce

Name: Singapore-Style Chicken Satay with Peanut Sauce
Ingredients: chicken thighs; onion powder; garlic powder; ginger; turmeric; lemongrass powder; galangal powder; coriander; fennel; cumin; white sugar; molasses; salt; ml water; red onion; garlic; palm sugar; tamarind; lemongrass; galangal; oil; sambal chili paste; roasted peanuts

#chicken satay#peanut sauce#grilling#marinade#asian cuisine

Tender chicken thighs are marinated in a fragrant blend of spices, then skewered in a unique wave pattern and grilled to perfection. Served alongside a rich, aromatic peanut sauce infused with lemongrass, galangal, and tamarind, this dish offers an authentic taste of Singaporean street food.

Ingredients extracted via AI

chicken thighsonion powdergarlic powdergingerturmericlemongrass powdergalangal powdercorianderfennelcuminwhite sugarmolassessaltml waterred oniongarlicpalm sugartamarindlemongrassgalangaloilsambal chili pasteroasted peanuts

Procedure generated via AI

Cut the chicken thighs into thin strips, as the fat in this cut better absorbs the marinade flavors.
Place the sliced chicken into a mixing bowl.
Make the marinade by combining onion powder, garlic powder, ginger, turmeric, lemongrass powder, galangal powder, coriander, fennel, cumin, white sugar, molasses, and salt.
Add a little water to the spices to help blend the marinade smoothly.
Marinate the chicken strips for at least 24 hours in the refrigerator to allow the flavors to fully develop.
Thread the marinated chicken onto skewers, weaving the meat in and out so it forms a wavy pattern, keeping the skewers slim.
To prepare the peanut sauce, heat canola oil in a pan and add chopped lemongrass. Sauté over medium heat until fragrant.
Add blended red onion and garlic to the pan, frying until crispy and the oil starts to separate on the surface.
Stir in chili sambal and continue frying until the mixture crisps up.
Add galangal, soaked tamarind (remove seeds), a bit of water, palm sugar, white sugar, salt, and coarsely roasted peanuts to the pan.