Hi guys, today we are going to make Thai chicken
satay. Just about everyone has heard about Thai Street Food – yeah I heard (about) it.
I like chicken sticks! Well, this Thai Chicken Satay Recipe captures
the essence of basic Thai Street Food. They are really easy to make and taste fanatastic.
Let’s go and learn how to make unbeatable Thai BBQ chicken sticks.
If you want to learn how to make more Authentic Thai Recipes click the subscribe button and
the little bell to get notified of new Thai recipes from me.
Thai Street Food chicken sticks are usually cooked over charcoal in a makeshift BBQ. The
charcoal and smoke definitely add to the taste. But you can cook very well in an Air Fryer.
So let’s do it. For marinade we need chicken breasts or thighs,
coconut milk, coriander seeds (good girl), cumin seeds (good girl), soy sauce (hmm hmm),
curry powder (WOW), palm sugar (good girl). For making (peanut) sauce we need, coconut
milk, peanut butter (good girl), palm sugar (ohhh), evaporated milk (good – what about
this one), rice flour (ohhh), massaman paste, vegetable stock, chili paste (wow – and),
salt. I forgot to put tamarind paste in for one and a half tablespoons. For dipping sauce
we need; vinegar, water, sugar, shallots, cucumber, three chiles that is red, orange
and green. salt – a little bit of salt. For BBQ we need; skewers, coconut milk, grated
coconut mixed with pandanus leaves to get the smoke from the charcoal and add taste
to the chicken. Why did mummy soak it in water? Because we
want to make the skewer moist and absorb the water and when we do the BBQ the skewer (will)
not get burned – that’s why. Is that a great idea? Yeah! For the marinade process I will show you how to cut the chicken thighs and chicken breasts.
For chicken thighs you need to take the bone out first and the bone you can keep for making chicken stock. Chicken thighs I prefer to keep the skin on because the skin tastes nice
and I like the skin. So cut into bite-sized (pieces). Cut in half like that. leave it here for know. And for the chicken breast I prefer to take the skin out because the
skin does not really stick to the meat well like for chicken thighs. And then we cut it
in half first, then I slice it up like that. To marinade the chicken we need to roast the
coriander seeds and cumin seeds and then pound (them) into powder and then mix in the mixing
bowl with coconut milk, soy sauce, palm sugar and curry powder. So you can marinade for
two hours or you can leave it overnight. The more you marinade it the more the chicken
absorb the ingredients and it will make your chicken satay very yummy.
For this time, I marinaded overnight, put it in the fridge overnight because I don’t
want to waste your time.And this is what it looks like. To make peanut sauce add coconut milk, peanut butter, palm sugar and turn the heat on. The
reason I heat it up first is it will mix together easily and then we will thicken it with the
rice flour. You need to (keep) stirring up otherwise it
will turn to be lumpy. Then turn the heat off off and let it cool down. To make the dipping sauce, we need to heat the water up first. Once the water is boiled
I will add vinegar, white sugar and salt and stir it up until the white sugar (has dissolved).
Then we will leave it to cool and then add chili, cucumber and shallots (small onions).
The white sugar will balance the acid from the vinegar. Vinegar. White sugar. Salt. It’s ready now Then let it cool down. Now we are going to add he other ingredients.
Vegetable stock, evaporated milk, massaman paste, chili paste, and salt. Mix them well. So once the peanut sauce is boiling that’s ready and we turn the heat
off. Oh I forgot to tste it. Flavor has to be sweet, sour, and a little
bit spicy and a little bit of salt Tamarind paste and don’t worry the recipe will be in my website (https://www.tourjung.com/chicken-satay/). The sauce is a little bit thick so thin it
down by adding coconut milk or you can add more vegetable stock. I need more sugar. You
can use palm sugar or brown sugar. Perfect!
Peanut sauce is done. Prepare (the) vegetable for dipping sauce. Put the vinegar into the bowl and then add the vegetables and that’s it – it’s done for
the dipping sauce. Sweet vinegar has already cooled down, shallots,
cucumber, colorful chili. This is the way to put the stick in the chicken
to prepare for the BBQ. Here we go we have done all the skewers and
we’ll take it outside to do the BBQ. Let’s make some smoke with dried coconut and
pandanus to make it tasty. Hi Katie. Baste your chicken with coconut milk before
putting on the BBQ to stop them going dry. Then baste frequently as you BBQ. You can’t BBQ indoors so I experiement with my air fryer. Place your chicken in the fryer
at 180 degrees for 10 minutes. Shortening the sticks would fit more in. After 5 minutes, baste the top with coconut milk, turn over and baste again. Baste both
sides once more after a few more minutes. WOW! They’ve come out really great. Warm naan bread on the BBQ if you like. Here I’m BBQ’ing sticky rice – you’ll see
the link to the video above. The chicken satay tastes great with the peanut sauce and the pickles taste great too – they help clean your mouth in between bites. See you next video.