Ingredients

  • Serves 2-4 people
  • 500 g Chicken Thigh Fillet

    57 g Sweet Soy Sauce

    ½ pc Gula Melaka (Palm Sugar)

    15 g Tamarind Water

    10 g Cayenne Pepper, sliced

    30 g Butter

    3 Lime Leaves

    50 ml Cooking Oil

    100 ml Water

    3 g Salt

    10 g Chicken Stock Powder

    20 g Fried Onions

     

    For the spice paste:

    35 g Shallots

    20 g Garlic

    9 g Candlenut

    5 g Coriander

    4 g Pepper

    68 g Big Red Chili

     

Sate Goreng (Stir Fried Satay Chicken)
Recipe Courtesy of
Asian Food Network

Sate Goreng (Stir Fried Satay Chicken)

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Craving for sate (grilled meat skewers) but time doesn't seem to be on your side? Here is how you can still munch on this Indonesian classic without skewers or even a grill at half the time! Sate Goreng is a simplified version of the typical sate, where the juicy meat is stir fried in a pan together with a special sweet sauce. Be it beef, mutton or chicken, this appetizing side dish could be your next favorite on the dinner menu.
  • Easy
  • 60 min
  • 30 min
  • 10 min
  • 3 steps
  • 18 Ingredients
  • Easy
  • 3 steps
  • 18 Ingredients
  • 60 min
  • 30 min
  • 10 min

Instructions

  1. Prepare the chicken

    Clean the chicken thighs and then cut into 1½ cm pieces, with a length of about 4cm for each piece. Set aside.

    Prepare the chicken


  2. Prepare the spice paste

    • In a food processor, blend the shallots, garlic, candlenut, coriander, pepper and big red chili.

    • In a pan on medium heat, sauté the blended paste with cooking oil until fragrant and you see oil is released.

    Prepare the spice paste


  3. Sauté chicken

    • To the pan, add the chicken pieces and lime leaves. 

    • Sauté until the chicken is half cooked, then add water.

    • To the pan, add salt, chicken stock powder, sweet soy sauce, brown sugar and tamarind water, mix well.

    • Add butter and sliced cayenne pepper.

    • Cook until the sauce is dry and has thickened. Remove from heat.

    Sauté chicken


Plate and Serve!

Garnish with fried onions and serve hot with steamed white rice or Lontong (rice cake).

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 500 g Chicken Thigh Fillet

      57 g Sweet Soy Sauce

      ½ pc Gula Melaka (Palm Sugar)

      15 g Tamarind Water

      10 g Cayenne Pepper, sliced

      30 g Butter

      3 Lime Leaves

      50 ml Cooking Oil

      100 ml Water

      3 g Salt

      10 g Chicken Stock Powder

      20 g Fried Onions

       

      For the spice paste:

      35 g Shallots

      20 g Garlic

      9 g Candlenut

      5 g Coriander

      4 g Pepper

      68 g Big Red Chili

       

    Nutrition
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