Ingredients

  • 675 gram chicken thighs, skinless, boneless, cut into 1/2" wide strips
  • ¾ cup shallots, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 tablespoon dark brown sugar
  • ¼ teaspoon black pepper
  • 2 tablespoon peanut oil
  • 2 tablespoon Asian fish sauce
  • 1 tablespoon sake
  • ¼ teaspoon salt
  • 30 wooden skewers, soaked in water 1 hour
  • Red Curry Peanut Dipping Sauce
  • ¼ cup peanuts, roasted & salted
  • 1 tablespoon dark brown sugar
  • 2-3 tablespoon Thai red curry paste
  • 8-10 tablespoon water
  • 2 tablespoon peanut oil
  • 3 cloves garlic, finely chopped
  • 2 Thai or serrano chiles, red, include seeds, thinly sliced crosswise
  • ¼ cup shallot chopped, finely chopped

Directions

1. Sauce Finely grind 3 T peanuts in a food processor along with sugar. Finely chop remaining tablespoon peanuts by hand.
2. Stir together curry paste and 6 T water until paste is dissolved.
3. Heat oil in 10" heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, shallot and chiles, stirring, until golden, about 4 minutes. Add ground peanut mixture and cook, stirring, 1 minute. Stir in curry mixture and bring to a boil, stirring constantly. Remove from heat and stir in chopped peanuts.
4. Cool to room temperature, about 30 minutes, then thin with water, 1 tablespoon at a time, to desired consistency.
5. Sauce can be made 1 day ahead and chilled, covered.
6. Satés Combine chicken with shallots, garlic, sugar, pepper, oil, fish sauce, rice wine and salt in a sealable plastic bag and turn to coat chicken, then squeeze bag to eliminate as much air as possible and seal. Marinate chicken, chilled, at least 12 hours but no longer than 24.
7. Thread each chicken strip lengthwise onto a skewer, keeping strip as straight as possible. Discard any remaining marinade.
8. Prepare grill for cooking over medium-hot heat. Grill skewers, turning over once, until chicken is cooked through, about 4 minutes total.
9. Chicken can be threaded onto skewers 1 day ahead and chilled, covered.

Notes
Original serves 10. Annise, Janet & jan Birthday party 6/4/06.


Categories
Asian, Chicken satés, chicken, chicken sates, hors d'oeuvre
Keywords
Chicken satés, chicken sates, chicken, Asian, hors d'oeuvre
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