Fast Chinese Takeaway Chicken Satay Skewers

Steps

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1. 1
   Slice the chicken breast into strips.
   ▶ ≈0:00
2. 2
   In a bowl, combine 2 teaspoons of Jimmy's satay sauce, salt, MSG, curry powder (optional), potato starch, and a pinch of bicarbonate of soda.
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3. 3
   Add the chicken strips to the marinade, mix well, and refrigerate for 20 minutes.
   ▶ ≈0:37
4. 4
   Thread the marinated chicken strips onto bamboo skewers, weaving them through in a stitching motion.
   ▶ ≈0:49
5. 5
   Heat vegetable oil in a wok or pan over medium heat. Add finely chopped onions and garlic, sautéing slowly until translucent and fragrant, without allowing them to brown.
   ▶ ≈1:28
6. 6
   Add a pinch of Madras curry powder and cook until fragrant, then add Jimmy's satay sauce. Increase the heat to medium-high and cook for another 20-30 seconds.
   ▶ ≈1:54
7. 7
   Add a pinch of salt, a pinch of MSG, 2 tablespoons of water, 3 tablespoons of sugar, and crunchy peanut butter. Stir until the sauce reaches the desired consistency; the peanut butter will naturally thicken it.
   ▶ ≈2:19
8. 8
   Set the prepared satay sauce aside. In a separate pot, heat vegetable oil to approximately 160°C.
   ▶ ≈2:32
9. 9
   Place the chicken skewers into the hot oil and deep-fry until golden brown on the outside and piping hot inside. Remove and drain on kitchen paper.
   ▶ ≈2:45
10. 10
    Plate the fried chicken skewers and serve with the satay sauce.