Saté

Ingredients

1 lb (450 g) chicken breast or thighs, cut into bite-sized pieces
2 tablespoons soy sauce
1 tablespoon ketjap manis (Indonesian sweet soy sauce) or dark soy sauce with a bit of sugar
1 tablespoon vegetable oil
1 tablespoon lime juice
2 cloves garlic, minced
1-inch piece ginger, grated
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground black pepper
Wooden skewers (soaked in water for 30 minutes)
For the Peanut Sauce:
1 cup peanut butter
1/2 cup coconut milk
2 tablespoons soy sauce
1 tablespoon ketjap manis
1 tablespoon lime juice
1 tablespoon brown sugar
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground chili powder (optional, for heat)
Water (as needed to thin the sauce)

Instructions

Marinate the Chicken

In a large bowl, combine the soy sauce, ketjap manis, vegetable oil, lime juice, minced garlic, grated ginger, ground coriander, ground cumin, ground turmeric, and ground black pepper.

Add the chicken pieces to the marinade and toss to coat evenly.

Cover and marinate in the refrigerator for at least 30 minutes, preferably longer for more flavor.

Prepare the Peanut Sauce

In a saucepan, combine the peanut butter, coconut milk, soy sauce, ketjap manis, lime juice, brown sugar, minced garlic, ground cumin, ground coriander, and ground chili powder (if using).

Cook over medium heat, stirring constantly, until the sauce is smooth and well combined.

Add water as needed to achieve the desired consistency. The sauce should be thick but pourable.

Remove from heat and set aside.

Prepare the Skewers

Thread the marinated chicken pieces onto the soaked wooden skewers.

Cook the Saté

Preheat a grill or grill pan over medium-high heat.