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Singapore style chicken satay recipe

Singapore style chicken satay recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken thigh

Skewers of chicken marinated, grilled and served with a peanut dipping sauce and sweet cucumber and carrot dipping sauce. For the skewers I like to use metal flat sided ones or alternatively use bamboo skewers and soak in water before using.

Kent, England, UK

23 people made this

IngredientsMakes: 12 skewers

  • 8-10 chicken thigh fillets or use chicken mini fillets
  • For satay sauce
  • 128g crunchy peanut butter
  • 240ml chicken stock
  • 2 tablespoons sherry
  • 1 tablespoon soy sauce
  • 2 tablespoons lemon juice
  • 1 teaspoon ginger paste
  • 2 tablespoons runny honey
  • 1 onion, minced
  • 1 clove garlic, crushed
  • 1 pinch ground coriander
  • 1 pinch ground cumin
  • 1 teaspoon dark brown soft sugar
  • 1 dash hot chilli sauce
  • For cucumber and carrot dipping sauce
  • 50g white sugar
  • 60ml white wine vinegar
  • 1/4 cucumber, extremely finely diced
  • 1 small carrot, peeled and extremely finely diced
  • cucumber slices for garnish (optional)
  • pineapple chunks for garnish (optional)

MethodPrep:20min ›Cook:25min ›Ready in:45min

  1. Cut the chicken into strips around 2-3 cm wide. Place in a bowl and set aside.
  2. In another bowl add all the satay sauce ingredients and mix well. Pour over the chicken, cover with cling film and marinate in the fridge. This is best done the night before or on the morning before cooking.
  3. Remove the chicken from the marinade and thread evenly onto skewers. Place onto a grill rack or bbq and cook slowly until the chicken is cooked through, 20 to 25 minutes.
  4. Meanwhile pour the satay marinade into a saucepan, bring to the boil (as this will contain chicken juices from marinating), reduce heat and simmer on low while chicken is cooking.
  5. To make the cucumber and carrot dipping sauce (this can be made ahead in the morning also). Add the sugar to a saucepan and melt down over low heat until it has melted. Add the vinegar, slightly increase heat and stir well until you are sure all the sugar had dissolved. Divide the cucumber and carrot between 4 small dipping pots and pour over the sugar/vinegar mixture. Divide the satay sauce between separate dipping pots.
  6. Plate up 3 skewers per person with 2 dipping sauces. Decoratively arrange some cucumber slices and pineapple.


If you don't have time to make the satay sauce, an adequate substitute although not as good as fresh would be to use a pre-made version. The Yeo brand is the only one I would use if I had to for this dish.

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Quick Dinner: Singapore Chicken Satay

These easy, grilled Singapore Chicken Satays make a great summer supper. Find more easy, delicious recipe ideas in this slide show -- recipe links are below.

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This fast, easy seafood chowder can be made with shrimp and cod, scallops, crab or any seafood combination. (Photo: A Little Yumminess)

Bright flavors turn these Vietnamese-inspired pork meatballs into tasty dinner fare. Tuck them in a banh mi, add them to a noodle bowl or downsize their rotund shape and serve them as cocktail party bites. (Photo: A Little Yumminess)

Chicken fajitas take advantage of that supermarket shortcut, the juicy rotisserie chicken, to get dinner on the table in a hurry. (Photo: A Little Yumminess)

This saucy shrimp in a spicy, creamy curry should be on your weeknight dinner rotation. (Photo: A Little Yumminess)

These quick easy Asian noodle bowls are topped with a flavorful, spicy sauce, ground pork and spinach. (Photo: A Little Yumminess)

There are steak sandwiches -- and then there is this one, inspired by Korean bulgogi and packed with flavor. (Photo: A Little Yumminess)

Rice bowls are one of the easiest and most delicious ways to tackle dinner. And this Mexican rice version with a chorizo-bean saute and avocado salsa is sensational. (A Little Yumminess)

This Cantonese stir-fried beef gets its wonderfully savory flavor from black bean sauce. (Photo: A Little Yumminess)

Simran grew up in Singapore, where Indonesian kecap manis — or ketjap manis or kejap manis — is a common pantry item. For those not familiar with this fabulous condiment, it’s a thickened, sweetened soy sauce, often flavored with garlic, star anise and galangal, with a syrupy consistency perfect for drizzling. You can approximate kecap manis by simmering equal parts soy sauce and dark brown sugar or molasses until the mixture reduces and thickens, but we highly recommend seeking out the real thing at an Asian supermarket. You’ll find countless opportunities for using it in your cooking.


Marinated Chicken with Black Fungus

1. In a mixing bowl, add two tablespoons of Golden Chef Abalone Sauce, half a teaspoon of chicken powder, two tablespoons of Golden Chef 100% Pure Sesame Oil, one tablespoon of potato flour, two teaspoons of Hua Tiao wine and two teaspoons of grated ginger juice. Mix well.



Enough water to cover the peanuts by 2cm

2 stalks of lemongrass, bruised

2cm-thick piece of galangal

3 to 4 tbsp of sambal tumis (fried chilli paste)

4 tbsp kecap manis (sweet sauce)

1. Dry fry peanuts over low heat until slightly browned.

2. In a food processor, coarsely chop the peanuts.

3. Place chopped peanuts in saucepan and add enough water to cover peanuts by 2cm.

4. Add in bruised lemongrass and galangal.

5. Add in three to four tablespoons of fried chilli paste.

This story was originally published in The New Paper.



Sliced galangal Peeled garlic
Peeled shallots Chopped lemongrass

Slice the lemongrass (white section only)

Blend the aromatics in a food processor until fine.

Completed rempah (spice blend)


  1. Marinate the chicken with the ⅓ portion of rempah and the rest of the ingredients, then cover with cling film. Refrigerate for six hours, best overnight. Once ready, skewer 4-5 pieces through each of the satay sticks.
Cubed skinless and boneless chicken thigh Marinate the chicken and mix well. Skewer 4-5 pieces of chicken onto each of the satay sticks.
Place the satay on a pre-oiled grilling rack. Brush the satay with oil.
Grill the satay until nicely charred. Flip the satay midway.


  1. Add the warm water to the tamarind paste and separate the flesh from the seeds to make assam juice.
  2. In a wok, heat up the oil over medium-low heat. Add the remaining ⅔ portion of rempah and fry till aromatic. Add the dried chilli paste. Fry for another minute until the chilli oil starts to separate out. Add the rest of the ingredients and mix well. Bring to a boil, then lower the heat and simmer until the sauce thickens.
Fry the rempah. Fry until the chilli oil separates out. Sieve in the assam juice.
When it dries up after adding in the peanuts, add the water. After adding water to the sauce Simmer the satay sauce until thick.


  1. Plate the banana leaves, satay, satay sauce, lontong rice, cucumber in the shape of the Singapore Flyer using this Singapore Flyer Template. Place the onions on a side dish.

Cut the lontong and banana leaf to size.


For the chicken:
2 tbsp grated fresh ginger
6 medium garlic cloves, finely grated
1/4 cup white sugar
3 tbsp toasted peanut oil
2 tbsp ground turmeric
4 tsp ground cumin
Kosher salt
2 lbs boneless, skinless chicken thighs, trimmed and cut lengthwise into 1-inch-wide strips

For the sauce:
1/4 cup boiling water
1 tbsp creamy peanut butter
1/4 cup soy sauce
1/4 cup unseasoned rice vinegar
2 tbsp white sugar
2 tbsp toasted peanut oil
2 tsp grated fresh ginger
1 medium garlic clove, finely grated
2 tsp chili-garlic sauce such as Sriracha
1/2 tsp ground turmeric
1/4 cup finely chopped salted dry-roasted peanuts

Chicken Satay Marinade

The marinade is the most important part of the recipe. The best satay are marinated with lots of spices and ingredients, such as the following:

  • Lemongrass
  • Garlic
  • Shallots
  • Turmeric powder
  • Coriander powder
  • Chili powder
  • Salt and sugar

Traditionally, home cooks pound all the ingredients above with a mortar and pestle until it becomes a fine paste.

Mix the meat (either chicken, beef or mutton) with the marinade overnight to ensure that that every skewer is s bursting with robust flavors.

My Singapore-style fried rice

Make your own chilli jam using ½ a cup of deseeded chopped fresh chillies, ½ a cup of white wine vinegar, ½ a cup of sugar or apricot jam, and a couple of peeled finely chopped garlic cloves. Simply pop it all in a pan and boil down until thick and syrupy.

– I would normally use basmati rice in this dish, but you could use one of those packs of cooked rice. Or fine rice noodles would be delicious. Or go for a mixture!
– I went for sausage and bacon here because that’s what I had left in the fridge, but absolutely use ham or smoked meat, which is more classic. This recipe is also great for using up cooked leftover meat, whatever you’ve got.
– Use whatever curry paste you’ve got to hand.
– When it comes to the sprinkle, any seeds will do, sesame, flax, pumpkin or sesame, or you could go for crushed nuts like peanuts or cashews, dry roasted nuts or even some crushed wasabi peas. Get creative!

Chinese Satay Chicken Stir Fry

For years, I’ve been trying to extract restaurant secrets from my local Chinese restaurant. Each time I go, I weave a question innocently into the conversation, trying to pick up one more tip. Ask too many, or be too obvious, and they clam up and shake their heads. “No, no, no”, he’d say, shaking his head.

So I paused, trying to think of a clever way to extract the secret of his Satay Sauce from him.

“Err….How do you make your Satay Sauce?” I asked. Full marks for word smithing. I should have been a detective – brilliant, crafty questioning skills.

But to my surprise, he actually answered.

“We use Jimmy’s. But we change it!”, he said almost defensively, daring me to judge him for using a bottled sauce. “We add things. We make better!”

“Oh! I know Jimmy’s! What do you add?” I asked.

“No, no, no”, he said, clamming up.

Homemade chicken satay recipe

Chicken satay are basically diced or sliced chicken pieces shewered in bamboo or wooden Shewer and grilled or barbequed in charcoal fire . Then served with a beautiful peanut butter sauce.

Thai recipes are very healthy due to the inclusion of many healthy ingredients in a dish. They are popular through out the world.

For more easy homestyle Thai recipe

You can find the uses of fresh basil leaves, Thai Ginger, lemongrass, coconut milk and many more in Thai recipes.

Chicken satay is served with peanut butter sauce or dip.

Peanuts butter is favorite in adults and children as well. It has lots of health benefits as well.

Below you can read how to make chicken satay sauce after this recipe

  • It can boost a person's heart health.
  • Can improve blood sugar levels.
  • Provide good amount of protein.
  • Rich in essential Vitamins (niacin and vitamin B 6
  • And minerals like Magnesium, Phosphorus and Zinc.

Chicken satay are made by shewering narinated chicken slice pieces in wooden sticks or bamboo sticks and roast or grilled over charcoal fire till become crisp golden. Serve with a beautiful peanut butter sauce

Preparation time :- 15 minutes

Cooking time :- 10 minutes

Total time :- 25 minutes

Serve :- 2 servings

Author :- Mobasir hassan


• 2 Chicken breast ( 6 chicken supreme pieces)

• 6 wooden sticks ( satay stick)

• 1 teaspoon thai red curry paste.

• 4-5 fresh basil leaves chopped

• 1/3 teaspoon fine chopped thai ginger (paste)

• 1/4 teaspoon fine chopped lemongrass (paste)

• 3 teaspoon coconut milk powder

• 1/4 teaspoon white pepper powder

• 1/2 teaspoon ginger garlic paste ( optional)

How to make the recipe


1. Slice both chicken breast into 4 - 5 inch long and 1 inch in wide.

2. Take a mixing bowl and add Thai red curry paste, coconut milk powder, Thai ginger, lemon grass, basil leaves, white pepper powder, salt and ginger garlic paste.

3. Mix them nicely to make a smooth thick batter without adding any water.

4. Now mix the chicken breast slices with this batter and coat them from all sides.

5. Let them marinate for 2 hours to absorb all the flavours.

6. Soak the sticks in water for 30 minutes.

Making the chicken satay

1. Thread the marinated chicken slice pieces into the sticks one by one.

2. Heat a non stick pan and grease with little oil.

3. Place the chicken sticks on the pan and grill on medium flame 2 minutes.

4. Flip them to another sides and cook further till both sides become crisp golden.

5. You can deep fry them as well till crisp golden or bake in Oven.

6. Serve them hot with peanut butter sauce.

What to serve with chicken satay?

Chicken satay is generally served as a starter or appetizer but can be served as a side dish with many other main courses.

• Peanut butter sauce is served with it in a bowl or spread over them over the satay while serving.

• You can serve them with steamed Jasmine rice or Coconut rice.

• It can also be served along with Thai fried rice and with stir fry Thai basil noodles

• You can even use chicken leg boneless pieces to make it

* If using homemade Thai curry paste then add one teaspoon fish sauce and sugar each in the marination.

* Commercial peanut butter has sugar and other additives so less water is required to achieve the right consistency.

How to make chicken satay sauce or chicken satay dip

• 2 - 3 teaspoon peanut butter ( store brought)

• White pepper powder ( small pinch)

• Chilly flakes (or green chili paste) as per taste.

• Corn flour (optional) to make the sauce thick.

• Heat a pan on slow flame and add the peanut butter.

• Add white pepper, sugar, chilly flakes and stir. Add 3 - 4 teaspoon water and let to boil.

• Taste the seasoning and thickness of the sauce.

• If the sauce is not thick then mix 1/2 teaspoon of corn flour with 3 teaspoon water and pour into the sauce and heat to boil.

• Transfer the sauce in a bowl to serve. Or spread directly over the satay pieces and serve.

Peanut butter sauce

Below you can read the step by step method with photos for the recipe for a better understanding.

Wooden stick

Basil leaves, Thai Ginger, lemongrass, chopped ginger and garlic

Thai Red curry paste, coconut milk powder, salt, white pepper powder

1. Slice the chicken breast pieces into length wise 4-5 inch long and about 1 inch wide.

2. Take a mixing bowl and add all the ingredients one by one to make a medium thick paste.

Thick paste

Don't add any water to the mixture while making the batter.

If you find it hard to chopped the lemongrass and Thai ginger then make a paste of them.

3. Now take the sliced chicken pieces and coat them with the above mixture and keep to marinate.

Coated and marinated chicken pieces

4. Shewer the chicken slice pieces into the wooden stick one by one. You can soak the satay stick in water for 30 minutes prior to cook. This will prevent the sticks from getting burnt.

Shewered in wooden stick

Cook them using any of the following methods

1. Using a non stick pan or tawa

5. Heat a non stick pan on medium flame and grease with little oil.

6. Place the chicken sticks on the pan and grill them on medium flame.

On Non stick pan

7. When one side of the chicken pieces become crisp and flip them to another side and roast.

Golden roasted chicken pieces

8. Remove them from the pan and arrange in a platter and serve with peanut butter sauce.Or you can spread the peanut butter sauce over the chicken pieces and serve.

Peanut butter sauce over chicken satay
For deep frying

1. Heat oil in a deep vessel pan or kadai in medium flame.

2. When the oil become hot add the presoaked satay sticks into the oil. Cook them for 5-6 minutes in slow flame till crisp golden.

3. Remove them in kitchen paper to absorb excess oil. Now tossed them in peanut butter sauce in a pan and serve.

4. You can baked the chicken satay pieces in an oven . They taste really good.