Chinese-style Satay

Ingredients

While Indonesian satay typically features a sweeter and spicier flavor profile, Chinese-style satay leans towards a more savory and aromatic taste. The marinade incorporates Chinese spices and sauces, and the peanut sauce is enhanced with Chinese ingredients, resulting in a distinctively Chinese twist on this beloved dish. We alse have the original recipe for Satay, so you can check it out.

• 500g (1.1 lb) boneless chicken thighs, cut into thin strips 500g (1.1 lb) boneless chicken thighs, cut into thin strips
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 tablespoon Chinese rice wine 1 tablespoon Chinese rice wine
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Bamboo skewers, soaked in water Bamboo skewers, soaked in water
• For the peanut sauce: For the peanut sauce:
• 100g (3.5 oz) roasted peanuts, finely ground 100g (3.5 oz) roasted peanuts, finely ground
• 2 tablespoons sesame oil 2 tablespoons sesame oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Chinese black vinegar 1 tablespoon Chinese black vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon chili paste 1 teaspoon chili paste
• 1 clove garlic, minced 1 clove garlic, minced
• 1/4 cup water 1/4 cup water

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 20g (Saturated Fat: 3g)
• Carbohydrates: 8g (Sugar: 4g)
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, oyster sauce, hoisin sauce, rice wine, minced garlic, grated ginger, Chinese five-spice powder, and vegetable oil. Mix well.
2. 2.
   Add the chicken strips to the marinade and toss until well coated. Let it marinate in the refrigerator for at least 1 hour, or overnight for best results.
3. 3.
   Preheat the grill or grill pan over medium-high heat.
4. 4.
   Thread the marinated chicken strips onto the soaked bamboo skewers.
5. 5.
   Grill the skewers for about 4-5 minutes on each side, or until the chicken is cooked through and slightly charred.
6. 6.
   While the chicken is grilling, prepare the peanut sauce. In a small saucepan, combine the ground peanuts, sesame oil, soy sauce, Chinese black vinegar, honey, chili paste, minced garlic, and water. Cook over low heat, stirring constantly, until the sauce thickens slightly.
7. 7.
   Serve the grilled chicken satay skewers with the peanut sauce on the side.

Treat your ingredients with care...

• Chicken thighs — For extra tenderness, you can use boneless chicken thighs with the skin removed.
• Chinese rice wine — If you don't have Chinese rice wine, you can substitute it with dry sherry or sake.
• Chinese black vinegar — If unavailable, you can replace it with balsamic vinegar.

Tips & Tricks

• Soaking the bamboo skewers in water prevents them from burning during grilling.
• Basting the chicken skewers with the marinade while grilling adds extra flavor.
• For a spicier kick, add more chili paste to the peanut sauce.
• Serve the satay with a side of steamed rice or Chinese-style fried rice for a complete meal.
• If using wooden skewers, make sure to soak them for at least 30 minutes to prevent them from splintering.

Serving advice

Serve the Chinese-style satay skewers on a platter, garnished with chopped spring onions and toasted sesame seeds. Accompany it with a bowl of warm peanut sauce for dipping.

Presentation advice

Arrange the skewers in a neat row on the platter, with the peanut sauce placed in a small bowl in the center. Sprinkle some chopped spring onions and toasted sesame seeds over the skewers for an appealing presentation.