Hawker Classics
Singapore Satay Ayam Recipe: Authentic Home-Style Chicken Skewers
Transport your kitchen to the streets of Singapore with this Satay Ayam, featuring succulent chicken marinated in a vibrant lemongrass rempah. Served with a thick, sweet-and-savory peanut sauce, these skewers offer the perfect balance of charred edges and aromatic spice.
- Prep
- 40 min
- Cook
- 20 min
- Serves
- 4
- Level
- Medium
- Per serving
- 485 kcal
Method
Prepare the rempah by blending the lemongrass, shallots, galangal, turmeric, and coriander powder with a splash of oil until a smooth paste forms.
Marinate the chicken strips with two-thirds of the rempah, half the sugar, and a teaspoon of salt. Mix well and refrigerate for at least 4 hours, preferably overnight.
For the peanut sauce, heat oil in a pan and fry the remaining rempah and sambal oelek until fragrant and the oil begins to separate.
Stir in the crushed peanuts, coconut milk, tamarind paste, and the remaining sugar. Simmer on low heat until the sauce thickens and turns a deep reddish-brown. Season with salt to taste.
Thread the marinated chicken tightly onto the soaked skewers.
Heat a grill or griddle pan over medium-high heat. Brush the chicken with a little oil and grill for 3-4 minutes per side until charred and cooked through.
Serve hot with the peanut sauce, sliced cucumbers, and raw red onions.
Notes
Soak bamboo skewers for at least 30 minutes to prevent them from burning on the grill.
Use chicken thighs instead of breast for a much juicier and more authentic texture.
Bash the end of a lemongrass stalk and use it as a brush to baste the chicken with oil while grilling for extra aroma.
For the peanut sauce, keep the peanuts slightly chunky rather than a fine powder for a better mouthfeel.
