#chicken  #starter #chickenrecipe  #thailand  #appetizer  #cooking  #timsistastytable  Â
Thai Style Chicken Satay is absolutely delicious and mouthwatering recipe - better than restaurant. Perfect DROOL OVER dish. Serve over white rice to enjoy at its best:)
Ingredients :-
For Marination :-
1 kg/1.1 lb. Boneless Chicken Thighs (cut into 3 inch pieces)
1 tsp. Ginger Garlic Paste
1 tbsp. Soy Sauce
½ tbsp. White Vinegar
2 tsp. Smooth Peanut Butter
¼ tsp. White Pepper Powder
2 tsp. Tomato Ketchup
1 tsp. Sugar
Salt to taste
¼ tsp. Black Pepper Powder
¼ tsp. Cumin Powder
2 tbsp. Grated Onion (water squeezed out)
1 tsp. Red Chili Flakes
1 tbsp. Cornflour/cornstarch
2 tbsp. Veg Oil
8-10 Fresh Lemon Grass Stalks (cut to 8-10 inch pieces)
Method :-
For Chicken Satay (pan cooked)Â :-
In a large bowl take the chicken pieces and next add all the marinating ingredients mentioned under the list one by one to the bowl. Mix well and refrigerate, covered for 1 hour at least. Meanwhile, soak few wooden skewers in water
After 1 hour take out the marinated chicken from the refrigerator, mix again and thread the chicken pieces (5-6) onto a skewer and set aside. Similarly, thread the remaining chicken pieces to the rest of the skewers and set aside.Â
Heat veg oil in a non-stick pan. Spread a few lemongrass stalks in a heated pan and gently place the skewers onto the pan (do not overcrowd). Spread the remaining marinade over the satay evenly and cook for 5-6 mins on low - med flame on one sideÂ
After 5-6 mins flip over to cook the other side of the satay. Glaze satay with the oilÂ
Once completely cooked and golden brown in colour, dish out on a plateÂ
Similarly, prepare the remaining satay’s. When completely cooked, dish out and switch off the gas. Serve hot with the peanut butter dipping sauce
Time to Taste:)