Sate Plecing — Crispy Chili Chicken Satay
Indonesian street-food satay where chicken is grilled until charred, then smashed with a fiery sambal of fresh chilies, garlic, and lime. Crispy, tangy, and dangerously addictive.
- Total time
- 28 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
Ingredients
- 1 lb boneless, skinless chicken thighs
- 4 whole fresh red chilies (or Thai bird's eye)
- 3 whole garlic cloves
- 1 whole lime (juiced)
- 2 whole shallots
- 2 tbsp soy sauce
- 1 tbsp palm sugar (or brown sugar)
- 3 tbsp vegetable oil
Instructions
- 1
Cut chicken into 2-inch chunks and thread onto wooden skewers (soaked 15 min). Season generously with salt and pepper.
- 2
Heat 1 tbsp oil in a heavy skillet over medium-high. Working in batches, sear chicken until golden and cooked through, ~3 min per side.
- 3
While chicken cooks, mince chilies, garlic, and shallots into a paste. Transfer to a mortar or small bowl.
- 4
Pound the chili paste until it breaks down and releases oils, ~2 minutes. Add lime juice, soy sauce, and palm sugar; stir until combined.
- 5
When chicken is cooked, place skewers on a plate. Gently smash the satay with the back of a spoon to break the surface.
- 6
Spoon the chili sambal over the smashed satay, drizzle with remaining 2 tbsp oil, and serve hot with lime wedges.
Tools you’ll need
- wooden skewers
- heavy 12-inch skillet
- mortar and pestle (or small bowl and fork)
- plate
- spoon
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