Slice the chicken breast against the grain into thin pieces to ensure tenderness.
2
Add salt, satay sauce, mild curry powder, potato starch, light soy, and dark soy to the chicken. Mix thoroughly to coat all pieces evenly.
3
Refrigerate the marinated chicken for about 20 minutes to allow flavors to penetrate.
4
For the satay sauce, heat oil and sweat finely chopped onions and aged garlic puree over medium-low heat with a pinch of salt and MSG for about 5 minutes until onions become translucent.
5
Add mild curry powder and cook for about 1 minute to remove the raw taste.
6
Add satay sauce and cook for about 1 minute. Increase heat to high and add water and crunchy peanut butter, stirring until the peanut butter melts.
7
Add sugar and bring to a boil. Reduce to medium heat and stir occasionally until the sauce reaches your desired thickness, about 15 minutes. Adjust color with dark soy sauce if needed.
8
Thread the marinated chicken pieces onto bamboo skewers using a twisting motion, placing about 2-3 pieces per skewer to keep them intact.
9
Heat vegetable oil to 160-180°C (320-360°F). For deep frying, no need to soak skewers; for barbecuing, soak them first.
10
Carefully place the skewers in the hot oil and keep them moving to prevent burning. Fry until golden brown and the internal temperature reaches 72°C or higher.
11
Drain the skewers and plate them. Drizzle with satay sauce and garnish with coriander and lime wedges.
PrimedTableBETA
