Chicken satay comes down to two things: marinating, and not rushing. Leave the chicken thigh in the kecap marinade for at least half an hour, longer is fine. Thigh beats breast here because it is fattier and does not dry out over high heat. You make the peanut sauce yourself in five minutes and it really does beat a jar.
High protein23% of the energy from protein
Cut the chicken into cubes and marinate them for 15 minutes in kecap manis with garlic.
Thread the cubes onto the skewers.
Grill the skewers in a hot griddle pan until browned all over and cooked through.
For the sauce, stir the peanut butter with coconut milk, sambal and a dash of kecap into a smooth sauce.
Serve the satay with rice, peanut sauce and fried onions.
For the sauce: peanut butter, coconut milk, kecap, garlic and sambal, warmed while stirring until it thickens. Too thick? A splash of water. Prawn crackers and pickled vegetables alongside. You can marinate the chicken a day ahead, and the sauce keeps a week in the fridge and thickens as it cools.
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