Peanut Butter Aioli with 'Thai' Chicken Satays

By • May 26, 2011 • 7 Comments

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Author Notes: A riff on the popular satay sauce, with skewers of meat, fish and vegetables common in many parts of Asia and popular street food!

You can make a regular satay sauce instead of the pb aioli. Or serve with a soy dipping sauce.
Kitchen Butterfly

Makes 1 cup of aioli

Thai Chicken Satays

  • 2 skinless chicken breasts
  • 3 shallots, chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon light soy sauce
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon ginger, finely chopped
  • 1/2 teaspoon sea salt
  • 1 teaspoon brown sugar
  • 1 teaspoon tumeric
  • 1 egg white, lightly beaten
  • 2 tablespoons plain flour
  • 1 teaspoon fish sauce
  • 1-2 tablespoons water
  • Groundnut oil for deep-frying
  • Peanut aioli to serve
  1. Cut the chicken into cubes and then mince with a large knife, a mincer of food processor.
  2. In a bowl, mix the chicken well with the shallots, garlic, soy sauce, cayenne, ginger, salt and sugar. Stir in the egg white and flour and knead gently to combine. Cover the mix with some cling film and refrigerate for several hours or overnight.
  3. When ready to cook, heat about 2cm of oil in a lnon-stick pan. When the oil is hot, shape the chicken into balls or a sausage shape using a cooking spoon and though the mixture looks soft and unconsolidated, it will keep its form, so don't worry. Fry a few pieces at a time, being careful not to overcrowd the pan. Turn them around so they colour evenly and leave to cook for 2-3 minutes. Remove from pan using a slotted spoon and into a colander, so the excess oil drains away.
  4. While the chicken pieces cool, prepare skewers. If using wooden skewers, soak in water for half an hour. Check a piece for doneness - if still raw, place on skewers and bake in middle of oven at 180 degrees centigrade for 10 - 12 minutes. Repeat till all pieces are warm. You can serve immdeiately or set aside and reheat gently just before serving in a gill pan.
  5. Serve with peanut aioli

Peanut Butter Aioli

  • 1 large egg yolk, preferably from organic eggs
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon rice wine vinegar
  • 1 clove (smoked) garlic, mashed or passed through a garlic press
  • 3/4 cup grapeseed oil
  • 1/3 cup olive oil
  • 1-2 tablespoons of chilli oil
  • 2 tablespoons smooth peanut butter
  • 1 teaspoon or more of jarred lemongrass
  • Kosher salt, to taste
  • Crushings of grains of paradise, to taste
  • Lime juice, Light soy sauce, chilli oil, to taste
  1. Rinse a stainless steel bowl with hot water and then dry with kitchen tissues. Put the egg yolk, vinegar vinegars, mashed garlic and a tiny pinch of salt in the clean bowl. Using a large balloon whisk, whisk as you gently pour in the grapeseed oil in a thin stream. The mixture will thicken and lighten in colour as you whisk. Once the grapeseed oil is finished, continue with the olive oil and chilli oil.
  2. Gently warm the peanut butter in a pan, thinning with some water till fluid. Add the warmed peanut butter to the aioli mixture, with the lemon grass. combine gently and taste. Adjust seasonings, and serve with satays
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Comments (7) Questions (0)

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over 3 years ago gingerroot

I love this KB! Such a smart riff on Satay - I can almost taste your garlicky, slightly spicy peanut butter aioli, yum!

Ozoz_profile

over 3 years ago Kitchen Butterfly

Thank gingerroot!

Dsc_8677

over 3 years ago ibbeachnana

Taking another look, sure, I can find this, uhhuh not in Eastern North Carolina..."Crushings of grains of paradise, to taste"

I looked and found, not biting on this so I will have to use a substitute or forget the making recipe altogether.

http://www.thespicehouse...

Ozoz_profile

over 3 years ago Kitchen Butterfly

ibbeachnana, thanks for your comments. You can substitue coarse black pepper for the grains of paradise. And you could omit it all together - it won't 'ruin' the results. Promise.....

Dsc_8677

over 3 years ago ibbeachnana

I am craving this! Thanks for the recipe.

3-bizcard

over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Brilliant and such beautiful photography. Wonderful recipe.

Ozoz_profile

over 3 years ago Kitchen Butterfly

Thank you sdebrango!