Jimmy’s sate sauce and curry powder are the key ingredients in this chicken satay skewers recipe, perfect served with satay sauce.
Chinese takeaway style chicken satay dishes typically use chicken breast and have varying levels of spiciness. Menus often list the dish as both a starter and a main course with anything between 2 and 6 skewers included depending on size. Despite often being listed as ‘grilled’, most takeaway chicken satay skewers are deep fried.
Satay sauce usually accompanies these spiced chicken skewers, either on the side or poured generously over the top. Jimmy’s sate sauce is a common ingredient in this sauce. If you’ve ever had a satay dish from a Scottish Chinese takeaway, you’ll recognise the aroma as soon as you open a jar. It’s reasonably spicy, so stands up well to other ingredients like peanut butter and creamed coconut.
Ingredients For Satay Skewers
A touch of the aforementioned Jimmy’s sauce goes into the marinade for these chicken satay skewers. Eastern star style curry powder, chicken powder and soy sauce are added, and the result is delicious and mildly spiced chicken. The skewers taste good on their own, and even better with satay sauce on top.
- Chicken: Chicken Breast, or Chicken Breast Mini Fillets.
- Marinade: Light Soy Sauce, Dark Soy Sauce, Chicken Powder, Curry Powder, Jimmy’s Sate Sauce, Potato Starch.
- Other Ingredients: Oil For Deep Frying, Onion, Green Pepper.
How To Make Chicken Satay Skewers
Step 1: Marinade
Put the light soy sauce, dark soy sauce, chicken powder, curry powder, sate sauce and potato starch in a bowl. Add the chicken strips and mix thoroughly until evenly coated. Cover and set aside in the fridge for at least 1 hour, or overnight. Twenty minutes before you want to cook, put your bamboo skewers in cold water and leave them to soak, to prevent them from burning during cooking. Thread each chicken strip onto a bamboo skewer, piercing the chicken several times to ensure it’s securely held on the skewer.
Step 2: Cook
Heat the oil for frying to 170C/340F. A large shallow frying pan works well here and allows several skewers to be fried at the same time. Carefully place each chicken skewer into the hot oil and fry for about 3 minutes, or until the chicken skewers are cooked through and nicely coloured. Turn the skewers in the oil occasionally to ensure all the chicken is evenly cooked.
Step 3: Serve
Remove the skewers from the oil and drain off any excess oil. Briefly fry the chopped onion and pepper in the hot oil for about 20 seconds, remove from the oil with a slotted spoon and drain off any excess oil. Arrange the vegetables on a serving plate or takeaway container. Place the cooked chicken skewers on top and serve with satay sauce, either on the side or poured generously over the chicken skewers.
I hope you try this chicken satay skewers recipe. If you do, let me know in the comments below how it went!
- 1/2 teaspoon light soy sauce
- 1/2 teaspoon dark soy sauce
- 1/2 teaspoon chicken powder
- 1/4 teaspoon curry powder Eastern Star or 'madras' style
- 1/2 teaspoon Jimmy's sate sauce
- 2 teaspoons potato starch
- 1 large chicken breast sliced into 6 strips
- 6 small bamboo skewers
- Oil for deep frying
- 1/4 onion roughly chopped
- 1/4 green pepper roughly chopped
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Put the light soy sauce, dark soy sauce, chicken powder, curry powder, sate sauce and potato starch in a bowl. Add the chicken strips and mix thoroughly until evenly coated. Cover and set aside in the fridge for at least 1 hour, or overnight. Twenty minutes before you want to cook, put your bamboo skewers in cold water and leave them to soak, to prevent them from burning during cooking. Thread each chicken strip onto a bamboo skewer, piercing the chicken several times to ensure it's securely held on the skewer.
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Heat the oil for frying to 170C/340F. A large shallow frying pan works well here and allows several skewers to be fried at the same time. Carefully place each chicken skewer into the hot oil and fry for about 3 minutes, or until the chicken skewers are cooked through and nicely coloured. Turn the skewers in the oil occasionally to ensure all the chicken is evenly cooked.
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Remove the skewers from the oil and drain off any excess oil. Briefly fry the chopped onion and pepper in the hot oil for about 20 seconds, remove from the oil with a slotted spoon and drain off any excess oil. Arrange the vegetables on a serving plate or takeaway container. Place the cooked chicken skewers on top and serve with satay sauce, either on the side or poured generously over the chicken skewers.
Do you like this Chinese takeaway style chicken satay skewers recipe? If so, buying a copy of my book might appeal to you! In The Chinese Takeaway Secret you can find a host of restaurant and takeaway style recipes that you can make at home. You’ll learn how to make beef chow mein, salt & chilli chicken, prawn toast, fried rice and more! You can buy The Chinese Takeaway Secret in paperback or kindle form here.
- McGovern, Kenny (Author)
- English (Publication Language)
- 240 Pages – 06/09/2022 (Publication Date) – Robinson (Publisher)
