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For Satay. Cut chicken into ½-¾ long pieces, set aside. In a small bowl, combine kecap manis, lime and white pepper and stir to blend. Skewer about 4-6 pieces chicken into metal skewer and place in a large plate or cookie sheet. Repeat this process with remaining of chicken pieces.
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Instructions. Cut the chicken fillet in 1x1 cm dice size. Set aside. Grind garlic, shallots, coriander seeds, galangal and 300 ml water in a food processor.
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Grind together peanuts, candlenuts, and chilies. Then transfer this to a saucepot along with the rest of sauce ingredients and bring to a boil. Reduce heat to a simmer and cook until the sauce thickens. Set aside. Grill the satay. Marinate chicken with kecap manis, oil, and 150 gram of the peanut sauce for 30 minutes.
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How to make Indonesian Chicken Satay. Cut the chicken into small 1″ thick and max 2″ wide slices. Add the chicken, kecap manis and melted butter to a large bowl and mix. Well to coat. Cover the bowl with plastic wrap or a tight-fitting lid and leave to marinate in the fridge for about a half-hour.
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Prepare the grill, charcoal if possible, but a large griddle/pan on the burner will work. When heat is even, place skewered meat on the grilling surface. Baste the meat initially; turn over 2 or 3 times, basting the top after each flip.Meat should be done after 6-8 minutes of grilling.
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Step 6. Meanwhile, scrape the leftover marinade into a small saucepan. Add 1/2 cup (125 ml) water and a little more kecap manis (or a little sugar) and bring to a boil over medium heat. Transfer.
