Satay
Sticks

Peanut / chilli / Coriander

 
 

 #Story
Time

Things on sticks! We’re obsessed! You may have noticed we’ve mentioned this on quite a few other recipes!

In reference to chicken satay, we believe everyone must have tried some sort of version of satay at some point?! If not, where the fuck have you been! It’s everywhere: corner stores; supermarkets; petrol stations; greasy takeaways; street food vendors. Everywhere! It’s a classic and its a classic for a reason!

It just works and it works really fucking well. 

 
 

Junk’s Jam:

Serves 2 - 3

Hey!

The BIG secret to a
cracking Chicken Satay…?

Soak the skewers!
Brine the chicken!
Thigh instead of breast!
Add depth of flavour to the sauce!
Just follow the fucking recipe! 

Equipment…

>Deep Fat Fryer
>Blender
>Colander
>Sieve

The Recipe

Stage #1
>The Prep

Chicken Thigh

4 Chicken Thighs
500g Water
10g Table Salt
1 Red Chilli
1 Clove Garlic
1 Lime (Zest & Juice)
15g Fresh Coriander (Stalks Only)

5 Bamboo Skewers

  • Soak the Bamboo Skewers for 30 minutes

  • Finely chop the Red Chilli and crush the Garlic.

  • Zest and juice the Lime.

  • Remove the Coriander Leaves from the stalk.

  • Take the skin off the Chicken and keep for another recipe! 

  • Clean the Thigh, removing the bone and excess membrane. 

  • Cut into neat cubes, approx. 1cm, and thread onto the Skewers (about 4-5 cubes on each skewer).

  • Make a Brine by combining the Water, Salt, Chilli, Garlic, Lime and Coriander Stalks together in a pot and bring to the boil.

  • Let it cool completely and then add in the Chicken, leave for 2 hours. 

  • Remove Chicken from the brine and pat dry. 

 
 

Peanut Sauce

Your call on how your want the consistency. We like it just pourable, so you may want to add a small amount of Milk if you like it runnier!

3 Garlic Cloves
15g Ginger
1 Red Chilli
1 Banana Shallot
80g Butter
150g Smooth Peanut Butter
150g Coconut Milk
50g Double Cream
1 Lime Juice
15g Fresh Coriander (Leaves Only)

Table Salt
Cracked Black Pepper

  • Finely chop the Garlic, Ginger, Chilli and Shallot.

  • Roughly chop or tear the Coriander Leaves.

  • To make the sauce add the Butter to a pot. Once melted, add in the Garlic, Chilli, Ginger and Shallot. 

  • Fry gently on a low heat until very aromatic. 

  • Add the Peanut Butter, Coconut Milk and Double Cream and increase the heat to medium. 

  • Cook out until thick. 

  • Add in the Lime Juice and Coriander.

  • Season with Salt and Pepper.

  • Give the sauce a quick blitz with a hand blender. 

 
 

Garnish

1 Lime (Zest)
1 Red Chilli
10g Coriander (Leaves Only)

  • Roughly chop or tear the Coriander Leaves.

  • Deseed and chop the Chilli.

  • Zest the Lime.

Stage #2
>Cook It Baby!

 

  • Get a pan really hot and colour both sides of the Chicken Skewers.

  • Heat up your Satay Sauce if its not already on the stove!

  • Brush your Skewers on both sides with some of the Sauce.

  • Pop them on a rack and place in the oven for 5 minutes @ 160ºc.

  • Coat with more Sauce!

Stage #3
>Assemble