Sate Ayam Bumbu Kacang / Sate Ayam Khas Senayan (Chicken Satay with Peanut Sauce)
Course: Entree
Cuisine: Indonesian
Prep Time: 30 minutesminutes
Cook Time: 25 minutesminutes
Resting time: 30 minutesminutes
Total Time: 55 minutesminutes
Servings: 30satay
Author: Marvellina
Learn how to make authentic Indonesian sate ayam (Chicken satay) inspired by the famous Sate Khas Senayan, served with delicious peanut sauce that you want to drizzle on pretty much everything.
Cut the chicken into long strips, about 3-inch (about 8 cm) long and 1-inch (2.5 cm) wide, don't have to be exact, just an estimate. Place in a mixing bowl. Place all ingredients for marinade, except for kecap manis, in a blender or food processor and grind into a paste. Have a taste. The marinade should be more at the sweet side
Add chicken pieces and kecap manis and toss to make sure all pieces are coated with the marinade. Cover and let marinate in the refrigerator for at least 8 hours but no more than 24 hours
Soak the bamboo skewers in water for 1 hour or leave them overnight. They won't burnt easily when you grill them on open fire or bake them in the oven. You can skip this if you cook the sate on the stove-top
After that, weave one strip of meat into a skewer and repeat with the rest. Save the marinade juice for basting the meat later
Meanwhile soak the bamboo skewers in cold water for at least 1 hour before you plan to cook the sate so they don't break easily when you grill them
Preparing bumbu kacang:
Give the food processor a rinse of water and then place all ingredients for the sauce in. Process into a creamy peanut sauce. Add more water to the consistency you like
Put this on a saucepan and bring to a gentle simmer and let it cook for about 5 minutes. The cooking will prolong it shelf life
Cooking the satay by grilling:
Get the marinated sate out from the fridge 2 hours before you plan to cook them so they have time to come to room temperature
Get your grill ready and grill the satay about 5-8 minutes per side. Brush with some marinade juice on one side, turn over and cook and brush with some butter/cooking oil on the other side and grill until they are cooked through (the meat should turn opaque and pull easily. Internal temperature will be about 165 F) and has nice golden brown on them and has a nice shine
Cooking the satay in the oven:
Preheat oven to 375 F. Line a baking sheet with aluminum foil. Place the satay on the baking sheet, they can be close to each other. Brush with some marinade juice and bake for 8-10 minutes on one side, turn over and brush with some butter or oil and bake for another 5-8 minutes (if you plan to brown it by broiling later, do 5 minutes first). You don't want to overcook the meat as they will dry out. The chicken turns opaque and pull easily when cooked through. The internal temperature is 165 F
If you cook in the oven, the satay may not get that nice charred or browning. You can broil them briefly on high. This happens quickly so you don't want to walk away
Cooking the satay on the pan:
Get a large non-stick pan. Preheat over medium heat for about 2-3 minutes. Add about 1 Tbsp of oil. Brush with some marinade juice on one side, turn over and cook and brush with some butter/cooking oil on the other side and grill until they are cooked through (the meat should turn opaque and pull easily. Internal temperature will be about 165 F) and has nice golden brown on them and has a nice shine
After that turn off the oven and turn on the broiler on low and let the satay broiled until it has nice golden brown. Take care not to burn them
Serving:
Serve the satay with bumbu kacang on the side or drizzle them with bumbu kacang, some kecap manis and sprinkle of crispy shallots and you are ready to go