The Best Chicken Satay with Bonus Peanut Sauce Recipe - Food Wishes
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Date: 2025-08-02
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Comments and reviews: 18
LemLTay
Dear Chef John, I do hope you'll get to taste Kajang Satay in Malaysia, it's our favourite version and said to be the best in peninsular Malaysia. Of course there are many versions of satay that are served in SE Asia; but this Kajang version is even better than the signature dish served in Business Class on Malaysia Airlines which has won many accolades in the past. The sauce alone will have you agog with its incomparable mix of dried spices & fresh aromats, cooked to a thick, luscious perfection, while the expertly-grilled skewers grilled over charcoal, basted with coconut oil from a lemongrass brush will have one ordering a second and third serve!
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Dear Chef John, I do hope you'll get to taste Kajang Satay in Malaysia, it's our favourite version and said to be the best in peninsular Malaysia. Of course there are many versions of satay that are served in SE Asia; but this Kajang version is even better than the signature dish served in Business Class on Malaysia Airlines which has won many accolades in the past. The sauce alone will have you agog with its incomparable mix of dried spices & fresh aromats, cooked to a thick, luscious perfection, while the expertly-grilled skewers grilled over charcoal, basted with coconut oil from a lemongrass brush will have one ordering a second and third serve!
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rich7787
Haven’t watched the video yet, too excited! This was my favorite food as a kid! My mom would make it with the peanut sauce, so good.
On our birthday we got to pick whatever meal we wanted and she’d make it. I went with this paired with mashed potatoes and gravy one year and my family didn’t let me live it down for years. And my mom stopped making this. I ruined it for everyone
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Haven’t watched the video yet, too excited! This was my favorite food as a kid! My mom would make it with the peanut sauce, so good.
On our birthday we got to pick whatever meal we wanted and she’d make it. I went with this paired with mashed potatoes and gravy one year and my family didn’t let me live it down for years. And my mom stopped making this. I ruined it for everyone
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ShaunBowm
yummy, sirachi is good ( and more traditional) but I do prefer Sambal oelek instead for the heat and taste.
As for soya sauce, I sometimes replace with Coconut aminos for a less saltier version( bonus instead of thinning with water just add a little more coconut aminos)
Or like Chef John says if you prefer saltier than stick to his, because his recipes are always great
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yummy, sirachi is good ( and more traditional) but I do prefer Sambal oelek instead for the heat and taste.
As for soya sauce, I sometimes replace with Coconut aminos for a less saltier version( bonus instead of thinning with water just add a little more coconut aminos)
Or like Chef John says if you prefer saltier than stick to his, because his recipes are always great
reply
tinygriffy
Oh man. what a great idea indeed. one of my favorite memories regarding chicken. Satay.
btw. there is sesame paste, (what I used to use) like roast ground sesame. but the oil is probably really good too, and something every good kitchen should have, I read something about a hint of dark chocolate in the sauce one day . sweet potato puree goes really well with this.
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Oh man. what a great idea indeed. one of my favorite memories regarding chicken. Satay.
btw. there is sesame paste, (what I used to use) like roast ground sesame. but the oil is probably really good too, and something every good kitchen should have, I read something about a hint of dark chocolate in the sauce one day . sweet potato puree goes really well with this.
reply
twistedsphere
My wife and I use disposable take-out chopsticks for skewers. After a trip through the dishwasher and a touch-up with the pencil sharpener, they're ready to go again.
They last for 6-7 grilling sessions, hold the meat better, and don't char and fall apart like regular skewers. And, the pencil sharpener keeps them nice and pointy.
Try it out. :)
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My wife and I use disposable take-out chopsticks for skewers. After a trip through the dishwasher and a touch-up with the pencil sharpener, they're ready to go again.
They last for 6-7 grilling sessions, hold the meat better, and don't char and fall apart like regular skewers. And, the pencil sharpener keeps them nice and pointy.
Try it out. :)
reply
jimt2349
Love the Thai satay - my wife who’s Javanese suggest this. But pleaase - your videos recently have had too low a volume and you sound muffled. We keep turning up the TV and then BAM, a commercial kicks in at twice the volume. So we’re always playing with the volume and mute. please boost your volume levels.
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Love the Thai satay - my wife who’s Javanese suggest this. But pleaase - your videos recently have had too low a volume and you sound muffled. We keep turning up the TV and then BAM, a commercial kicks in at twice the volume. So we’re always playing with the volume and mute. please boost your volume levels.
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909Films
If you, by some miracle, end up with leftover chicken and satay sauce, it’s great the next day cold with some thin, cooked and cooled rice noodles (the kind you’d use for Pad Thai. I throw in some extra raw veg to bulk it up, like snow peas, julienned carrots, and pieces of broccoli.
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If you, by some miracle, end up with leftover chicken and satay sauce, it’s great the next day cold with some thin, cooked and cooled rice noodles (the kind you’d use for Pad Thai. I throw in some extra raw veg to bulk it up, like snow peas, julienned carrots, and pieces of broccoli.
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bag3lmonst3r72
Far from authentic (sriracha Lime Peanut. butter, but I guess one makes do with what one has. We use whole dried chilli stalks, tamarind juice, and actual roasted peanuts for the satay sauce for example. The size of the satay pieces are a plus point though.
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Far from authentic (sriracha Lime Peanut. butter, but I guess one makes do with what one has. We use whole dried chilli stalks, tamarind juice, and actual roasted peanuts for the satay sauce for example. The size of the satay pieces are a plus point though.
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jlm9354
Will you please put this on all recipes too. I admire your work very much but prefer to use the all recipes format. I am a novice and find all recipes to be easier to work from. Ive learned to cook from your recipes almost exclusively. Thank you so much!
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Will you please put this on all recipes too. I admire your work very much but prefer to use the all recipes format. I am a novice and find all recipes to be easier to work from. Ive learned to cook from your recipes almost exclusively. Thank you so much!
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ACCW42
I'm surprised Chef John didn't take the chance to plug his Peanut Satay dipping recipe from awhile back.
But it's his choice. After all he is the Harvey Dent of his own advertisement and he is the chef we need not the one we deserve.
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I'm surprised Chef John didn't take the chance to plug his Peanut Satay dipping recipe from awhile back.
But it's his choice. After all he is the Harvey Dent of his own advertisement and he is the chef we need not the one we deserve.
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scooterdooter
Useless fact: The original satay skewers were invented not by Southeast Asians, but by Muslim traders from Java who adapted Middle Eastern grilling techniques to local ingredients centuries ago.
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Useless fact: The original satay skewers were invented not by Southeast Asians, but by Muslim traders from Java who adapted Middle Eastern grilling techniques to local ingredients centuries ago.
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foodwishes
Okay, so I need to know what's in that red curry paste, because my wife is allergic to everything in the Capsicum genus; I'll need to be able to make an ersatz version without any of them.
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Okay, so I need to know what's in that red curry paste, because my wife is allergic to everything in the Capsicum genus; I'll need to be able to make an ersatz version without any of them.
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ericcampbell9470
Underwood Ranches Sriracha > Huy Fong. Tastes better and you get to support the farmer Huy Fong F-ed over (the reason they're using subpar peppers that have a sickly color now.
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Underwood Ranches Sriracha > Huy Fong. Tastes better and you get to support the farmer Huy Fong F-ed over (the reason they're using subpar peppers that have a sickly color now.
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jong2359
I like the fast & easy version of the everything from scratch recipes. It is easy to find the traditional recipes, but it is hard to get 90% of the quality with 10% of the work.
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I like the fast & easy version of the everything from scratch recipes. It is easy to find the traditional recipes, but it is hard to get 90% of the quality with 10% of the work.
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pheflin526
Old Thai chef I used to work used to say, Any real Thai chef never cuts sauce with water, use Sprite
It’s got the citrus and sugar. Thins out without diluting flavor.
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Old Thai chef I used to work used to say, Any real Thai chef never cuts sauce with water, use Sprite
It’s got the citrus and sugar. Thins out without diluting flavor.
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KetchPhraz
When skewering the chunks of chicken definitely make sure to space them out as chef suggests. The marinade can get weird, and chalky in-between if you cram them together.
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When skewering the chunks of chicken definitely make sure to space them out as chef suggests. The marinade can get weird, and chalky in-between if you cram them together.
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bradydill4767
Chef John, I love your work, but I’ve heard you describe quite literally several hundred recipes as being among your favorites. The word has lost all meaning!
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Chef John, I love your work, but I’ve heard you describe quite literally several hundred recipes as being among your favorites. The word has lost all meaning!
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danstarr9895
Watched one of your older videos from like 18 years ago, and you were explaining what Sriracha sauce was. How far we’ve come.
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Watched one of your older videos from like 18 years ago, and you were explaining what Sriracha sauce was. How far we’ve come.
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