Man. I miss vacationing in Thailand, and this is exactly why. Just look at the food!!
Fresh coconut water straight from the source for 1 US dollar!?!?!? YES, PLEASE!
Last time when we visited Phuket, we had some really good street food. There was this street vendor steps away from the hotel we were staying at, and it was like skewers heaven. We had to stop there almost every single night. They had everything on a stick. Everything. You grab a dish, put whatever you want in it, then you hand it all to person who's grilling the food. Everything tasted amazing, and the experience was just priceless.
Definitely loved the chicken satay in Thailand. But that's not how I was introduced to this iconic Asian fare. If you're familiar with Asian cuisine, you should already know that satay (or sate) is quite common in Southeast Asian countries, like Thailand, Malaysia, Indonesia, and Singapore. The most typical kind of satay you'd find in Hong Kong though might be a bit different. Cha chaan tengs would always have satay beef (not skewered) served on a bed of noodle soup with either ramen or mei fun (米粉). And you can find satay skewers at most food stalls.
Satay varies in different regions so this is a version (I adapted from Christine's) of this flavorful and beloved Asian food!
It smelled so darn good while I was shooting so I took a bite. Shhh... let's keep that between you and I ;)
Spices, spices, and more spices!
Then comes the minced onion.
After mixing it all together, stick it in the fridge and let it marinate overnight.
Got a cast iron pan? Use it!
Meats on sticks. Chicken satay giving yakitori, kebabs, and sosaties a holla!
Satisfaction has been reached. Make some chicken satay for lunch or dinner, and serve with rice and veggies on the side. Or just snack on them like you're on vacation in Asia!
Chicken Satay Skewers
Prep time: 8 hours Cook time: 10 mins Total time: 8 hours 10 mins
Serves: 9 skewers
You'll need:
- 1 lb chicken breast
- 1/2 white onion
- 1 1/4 tsp salt
- 2 tsp sugar
- 1 tbsp curry powder
- 1/2 tbsp ground coriander
- 1/2 tbsp ground turmeric
- 1/2 tbsp ground cumin
- 1/2 tbsp paprika
- 1/4 tbsp chili powder
- You'll also need:
- about 9, 8-inch bamboo skewers
- grape seed oil (if using a cast iron pan)
Approach:
- Cut chicken breast into small pieces, about 1/2" to 3/4".
- Mince half of an onion in a food processor. Then place it in a medium mixing bowl.
- Add all the seasoning to the onion, and mix well. Then add chicken, and mix again.
- Refrigerate, and marinate overnight.
- minutes before cooking, remove chicken satay from the fridge and let it return to room temperature.
- Get 5 to 6 pieces of chicken onto the skewers.
- Using a cast iron pan (if you have), turn the heat on medium-low. Add 2 tbsp of grape seed oil and give the pan a twirl.
- Cook chicken for about 3 minutes on each side.
- Serve hot.
Notes:
Grape seed oil has a higher smoking point than olive oil. I use it mainly when I'm cooking with a cast iron pan.
Recipe adapted from Christine's.