Adam Liaw’s cheat’s satay chicken
Save time and energy by marinating the chicken in curry powder and serving with a super-quick peanut sauce.
Ingredients
500g chicken thigh fillets, cut into 4cm pieces
1 tsp soy sauce
1 tsp curry powder
pinch of sugar
¼ tsp baking soda
2 tbsp vegetable oil
½ red onion, cut into chunks
1 tbsp roasted peanuts, chopped, to serve
1 tsp chilli crisp, to serve
coriander leaves, to serve
lime wedges, to serve
Cheat’s satay sauce (makes extra)
½ cup smooth, unsweetened peanut-only peanut butter
2 tbsp white vinegar
100ml coconut cream
2 tsp sugar
2 tbsp soy sauce
3 tsp dark soy sauce
Method
Step 1
Combine the ingredients for the satay sauce in a small saucepan. Place the saucepan over medium heat and add ½ cup of water. Whisk to combine and bring to a simmer.
Step 2
Combine the chicken with the soy sauce, curry powder, sugar and baking soda and mix well. Heat a wok or frying pan over medium heat and add the oil. Fry the chicken for about 4 minutes, until nearly cooked through, then add the onion and toss for a minute. Add enough of the satay sauce to coat the chicken. Transfer to a serving plate, scatter with the peanuts and coriander leaves and drizzle with chilli crisp. Serve with lime wedges.
Adam’s tip: Spices, including curry powder, will lose their aroma quickly after
grinding, so it is best to use them soon after buying.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
