Sichuan-style Satay

Ingredients

While the original Indonesian satay features a sweet and savory marinade, Sichuan-style Satay takes a different approach. It incorporates the distinctive flavors of Sichuan cuisine, such as Sichuan peppercorns, chili bean paste, and Chinese black vinegar. These ingredients infuse the dish with a unique numbing and spicy taste that sets it apart from the original version. 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 Sichuan peppercorns, toasted and ground 2 tablespoons Sichuan peppercorns, toasted and ground
• 2 tablespoons chili bean paste 2 tablespoons chili bean paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Chinese black vinegar 1 tablespoon Chinese black vinegar
• 1 tablespoon honey 1 tablespoon honey
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• Bamboo skewers, soaked in water for 30 minutes Bamboo skewers, soaked in water for 30 minutes

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 5g, 3g
• Protein: 28g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the ground Sichuan peppercorns, chili bean paste, soy sauce, Chinese black vinegar, honey, minced garlic, grated ginger, and sesame oil. Mix well to create a marinade.
2. 2.
   Add the chicken strips to the marinade and toss until they are evenly coated. Allow the chicken to marinate for at least 1 hour, or overnight for maximum flavor.
3. 3.
   Preheat your 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.
   Serve the Sichuan-style Satay hot and enjoy the fiery flavors.

Treat your ingredients with care...

• Sichuan peppercorns — Toast the peppercorns in a dry pan over medium heat until fragrant, then grind them using a mortar and pestle or a spice grinder for maximum flavor.
• Chili bean paste — Look for authentic Sichuan chili bean paste in Asian grocery stores or online. It adds a unique spicy and savory taste to the dish.
• Chinese black vinegar — Substitute with balsamic vinegar if Chinese black vinegar is not available. It adds a tangy and slightly sweet flavor.

Tips & Tricks

• Soak the bamboo skewers in water before grilling to prevent them from burning.
• Adjust the amount of chili bean paste according to your spice tolerance.
• Serve the Sichuan-style Satay with a side of steamed rice or noodles to balance the spiciness.
• For a smoky flavor, grill the skewers over charcoal instead of using a grill pan.
• Experiment with different meats such as beef or pork for variety.

Serving advice

Serve the Sichuan-style Satay as an appetizer or as a main course alongside steamed rice or noodles. Garnish with chopped green onions and toasted sesame seeds for added freshness and crunch.

Presentation advice

Arrange the grilled skewers on a platter, drizzle with a little extra chili bean paste for a vibrant touch, and garnish with fresh cilantro leaves. Serve with a side of steamed rice or noodles.