Satay in Style:
Singaporean Chicken Satay is a hawker classic of juicy, spiced chicken skewers grilled to perfection and served with rich kuah kacang peanut sauce. Fragrant herbs and spices meet earthy peanuts, gentle chili heat, and a touch of tamarind, creating a balanced blend of savory, sweet, spicy, and tangy flavors—an iconic taste of Singapore.
Ingredients:
Yields: Approx. 20-25 skewers
Prep time: 30 minutes active, plus 6 hours to overnight marinating.
Cook time: 15-20 minutes.
For the Chicken Satay Marinade:
500g boneless, skinless chicken thighs or breast, cut into 1-inch (2.5 cm) cubes.
2 stalks lemongrass (white part only) finely sliced or pounded.
1.5-inch (4 cm) galangal, peeled and sliced
1 inch (2.5 cm) fresh ginger peeled and sliced.
6-8 shallots peeled and roughly chopped.
4-6 cloves garlic, peeled.
1.5 tsp ground turmeric
1 tsp ground cumin
1 tbsp ground coriander
1 tbsp brown sugar or palm sugar
1 tsp of salt
2 tbsp cooking oil
For the Singaporean Satay Sauce (Kuah Kacang):
200g roasted peanuts (unsalted), coarsely ground (you can use a food processor, leaving some texture)
6-8 dried red chilies, rehydrated in warm water for 15-20 minutes, then deseeded if you prefer less heat (adjust to your spice preference)
1 stalk lemongrass (white part only) finely sliced.
1.5-inch (4 cm) galangal, peeled and sliced
1 inch (2.5 cm) fresh ginger peeled and sliced.
4-5 shallots peeled and roughly chopped.
3-4 cloves garlic, peeled.
2-3 tbsp cooking oil
1 tbsp tamarind paste, mixed with 1/4 cup warm water (strain to remove pulp/seeds for tamarind juice)
60g palm sugar (gula melaka), roughly chopped, or brown sugar
1/2 tsp salt, or to taste.
1.5 cups water or coconut milk (for a richer sauce)
Optional: 1-2 tbsp kecap manis (sweet soy sauce) for extra depth and sweetness
For Grilling & Serving:
20-25 bamboo skewers, soaked in water for at least 30 minutes (or overnight) to prevent burning.
Cooking oil for brushing
Sliced cucumber
Sliced red onion.
Ketupat (compressed rice cakes), optional
Instructions:
Prepare the Marinade Paste:
In a food processor or blender, combine the sliced lemongrass, galangal, ginger, shallots, and garlic for the marinade. Blend until a fine paste forms. Add a tablespoon or two of cooking oil if needed to help the blending process.
Transfer the paste to a large bowl. Stir in the ground turmeric, cumin, coriander, brown sugar/palm sugar, salt, and 2 tbsp cooking oil. Mix well.
Marinate the Chicken:
Add the cubed chicken to the marinade bowl. Toss to coat the chicken thoroughly.
Cover the bowl with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, for the best flavor.
Make the Satay Sauce:
Prepare the aromatics: In a food processor or blender, combine the rehydrated dried red chilies, lemongrass, galangal, ginger, shallots, and garlic for the sauce. Blend until a fine paste forms.
Sauté the spice paste: Heat 2-3 tbsp of cooking oil in a saucepan or wok over medium-low heat. Add the blended spice paste and sauté, stirring constantly, for 10-15 minutes, or until the paste is very fragrant and the oil starts to separate (this is crucial for developing flavor).
Add peanuts and liquids: Stir in the ground peanuts. Pour in the water or coconut milk. Bring to a simmer.
Season the sauce: Add the strained tamarind juice, palm sugar, salt, and kecap manis (if using). Stir well until the palm sugar dissolves.
Simmer to thicken: Reduce the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally, until it thickens to your desired consistency and the oil separates on the surface. Taste and adjust seasoning as needed (more salt, sugar, or tamarind for balance). The sauce should be rich, savory, slightly sweet, tangy, and subtly spicy.
Skewer the Chicken:
Thread the marinated chicken pieces onto the soaked bamboo skewers. Do not pack them too tightly, leaving a small gap between pieces for even cooking.
Grill the Satay:
Preheat your grill (charcoal grill is traditional for best smoky flavor, but a gas grill or even a grill pan will work) to medium-high heat.
Lightly brush the skewered chicken with cooking oil.
Place the satay skewers on the hot grill. Grill for 3-5 minutes per side, turning occasionally and brushing with any leftover marinade or a little fresh oil, until the chicken is cooked through, slightly charred, and juicy. Cooking time will vary depending on the thickness of your chicken pieces and grill temperature.
Serve:
Arrange the hot chicken satay skewers on a platter.
Serve immediately with the warm Singaporean Satay Sauce, fresh cucumber slices, and red onion slices. Ketupat (compressed rice cakes) are a traditional accompaniment.
Enjoy your delicious homemade Singaporean Chicken Satay!
Wine Pairing Lineup for Singapore Chicken Satay
Riesling Trocken — Kröver Nacktarsch, Mosel, Germany
Crisp acidity with ripe citrus and mineral notes; cuts through richness and complements spice.
Chenin Blanc — PB Valley, Khao Yai, Thailand
Bright, refreshing, and slightly textural; great with aromatic herbs and peanut sauce.
Gewürztraminer — Riquewihr, Alsace, France
Aromatic and spicy with lychee and rose notes; harmonizes with bold flavors.
Spätburgunder Rosé Trocken — Ingelheim, Rheinhessen, Germany
Dry, red-fruit freshness; a lively alternative to traditional rosé.
Rheingau Sekt Trocken — Eltville am Rhein, Rheingau, Germany
Dry sparkling wine with zesty acidity and fine bubbles; great for cleansing the palate between bites.