CHICKEN SATAY WITH PEANUT SAUCE - Roy Choi

 CHICKEN SATAY WITH PEANUT SAUCE

Chicken satay is usually bland and dry dry dry. But the true satays of the world, the ones you’ll find throughout the streets of Malaysia, Singapore, and Thailand, come off the charcoal moist, smoky, and bursting with amazing flavor. This one’s an ode to the flavors and the work of those satay vendors.

SERVES 4 TO 6 AS AN APPETIZER

MARINADE

2 tablespoons fish sauce

2 tablespoons soy sauce

1 teaspoon ground cumin

2 shallots, minced

½ cup coconut milk

2 tablespoons pineapple juice

1 tablespoon condensed milk

1 tablespoon palm sugar

2 tablespoons chopped fresh cilantro

1 tablespoon cognac

1 tablespoon sambal oelek (chile paste)

2 tablespoons roasted sesame seeds

CHICKEN

Bamboo skewers soaked in water

1½ pounds boneless, skinless chicken breasts, cut into 8-to 12½-thick strips

Salt and freshly ground black pepper

PEANUT SAUCE

½ teaspoon chopped lemongrass

½ teaspoon chopped garlic

½ teaspoon chopped peeled fresh ginger

Splash of water

½ tablespoon vegetable oil

½ cup peanut butter

½ tablespoon soy sauce

½ cup coconut milk

½ tablespoon sugar

½ tablespoon sambal oelek (chile paste)

1 tablespoon fresh lime juice

GARNISH

Fresh cilantro

2 limes, quartered

Combine all the marinade ingredients in a blender and puree. Transfer the marinade to a flat-bottomed dish (like a casserole dish) large enough to hold the chicken.

Place the chicken in the marinade for at least 3 hours.

Meanwhile, prepare the peanut sauce. In a blender, combine the lemongrass, garlic, and ginger with a splash of water and puree to make a paste.

In a small pot, combine the paste with the oil, peanut butter, soy sauce, coconut milk, sugar, sambal oelek, and lime juice. Cook very gently over low heat, stirring constantly, for about 2 minutes. Turn off the heat and allow the sauce to cool.

Remove the chicken from the marinade and skewer. Heat a grill to medium-high heat. Season the chicken skewers with salt and pepper, then grill the skewers until the chicken is charred.

Serve with the peanut sauce, fresh cilantro, and lime wedges.