Chicken Satay Recipe | Restaurant Style Chicken Satay With Peanut Sauce |Chicken Satay Bengali Style

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a healthier fat profile, while sunflower seed butter is budget-friendly.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, and evaporated milk is often less expensive.

Break 1 egg into a bowl.

Add 1 teaspoon Kashmiri chili powder into the bowl.

Add 1 teaspoon ginger-garlic paste.

Add 2 pinches of salt.

Add 1/2 teaspoon light soy sauce and 1/4 teaspoon dark soy sauce.

Add 1/2 teaspoon vinegar and 1/4 teaspoon white pepper powder.

Add 2 tablespoons cornflour and 2 tablespoons all-purpose flour.

Add 1 tablespoon Schezwan sauce and mix well until thick.

Wash 250 grams boneless chicken and cut into pieces.

Marinate the chicken in the mixture for 20 to 25 minutes.

Soak wooden skewers in water for 15 to 20 minutes to prevent burning.

Heat oil in a pan and fry the marinated chicken on medium flame for 7 to 8 minutes until golden.

Prepare the dipping sauce by mixing 2 tablespoons Schezwan sauce, 1/2 teaspoon light soy sauce, 1/2 teaspoon vinegar, 1/4 teaspoon white pepper powder, 1/4 teaspoon sugar, and 1 tablespoon tomato ketchup.

Add a pinch of red food color to the sauce (optional) and mix well.

In a separate pan, heat 2 tablespoons oil and add 2 tablespoons chopped garlic until golden.

Add the prepared sauces to the pan and cook until the oil separates from the sauce.

Mix 1/2 teaspoon cornflour with 2 to 3 tablespoons of water to make a slurry and add to the sauce, stirring continuously for 2 to 3 minutes until thickened.

Add the fried chicken pieces to the sauce and stir in some chopped green onion leaves.

Cook for an additional 2 minutes and then turn off the flame.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens