Fry

Peanut Butter Aioli with 'Thai' Chicken Satays

May 26, 2011
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
Ingredients
  • 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
  • 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
In This Recipe
Directions
  1. Thai Chicken Satays
  2. Cut the chicken into cubes and then mince with a large knife, a mincer of food processor.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with peanut aioli
  1. Peanut Butter Aioli
  2. 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.
  3. 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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  • gingerroot
    gingerroot
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    Kitchen Butterfly
Review
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen! Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety. Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!