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Chicken satay u52b0622 2
Harry Weir and Brian Clarke

Chicken Satay With Peanut Sauce

This recipe from Chameleon in Temple Bar is far better than the takeaway version of chicken satay.

Serving: 4
Time: 1hr- 1hr 30mins, plus marinating time
Difficulty: Easy


  • 1kg free range Irish chicken thigh meat, chopped in 1-2 inch chunks

For the marinade:

  • 50g white sugar
  • 5g salt
  • 50g chopped shallot
  • 5g coriander powder, ground from whole seeds
  • 5g cumin powder, ground from whole seeds
  • 10g fresh galangal, chopped
  • 2 heads lemongrass, thinly sliced
  • 5g turmeric powder

For the satay sauce:

  • 100g roasted unsalted peanuts
  • 2 cloves of garlic
  • 20ml ketjap manis
  • 20ml sesame oil
  • 35ml light soy sauce.
  • ½ teaspoon chilli powder, more if you like
  • 40ml coconut milk
  • 90g melted palm sugar
  • 40ml tamarind concentrate, found in Asian supermarkets


  1. Blitz the marinade ingredients together and coat the chicken (wear gloves), then leave for 24-48 hours.
  2. To make the satay sauce, blitz all the ingredients together. Heat gently to serve. Add a little water or more coconut milk if needed. There will be sauce leftover but it keeps for two weeks in the fridge.
  3. Leave 10 – 12 satay sticks soaking in water for one hour. Thread the chicken onto the sticks evenly
  4. Heat a griddle pan and fry the chicken until cooked through.
  5. To serve, spoon the hot satay sauce onto the chicken and leave more for dipping.


  • Tamarind paste is fine to use instead of concentrate. But if you can’t find either, use lime juice.
  • Ketjap manis is an essential ingredient. It’s a sweet sauce soy with an almost treacle-like consistency. You can get it in most Asian supermarkets and I recommend you add it to your store-cupboard ingredients.