Madura Chicken Satay (Sate Ayam Madura)

Ingredients

• 500g boneless, skinless chicken thigh or breast, cut into 1-inch cubes
• 20-25 bamboo skewers, soaked in water for 30 minutes

For Chicken Marinade:

• 1 tsp salt
• 1/2 tsp white pepper
• 1 tbsp vegetable oil

For Peanut Sauce (Bumbu Kacang):

• 200g roasted peanuts, unsalted
• 50g fried shallots (Bawang Goreng)
• 3 cloves garlic
• 3-4 red chilies (optional, adjust to taste)
• 3 candlenuts (kemiri), pan-fried or roasted
• 2 tbsp sweet soy sauce (kecap manis)
• 1 tbsp palm sugar (gula merah), finely chopped
• 1 tbsp tamarind paste (asam jawa), dissolved in 3 tbsp hot water, strained
• 1/2 tsp salt (or to taste)
• 2 kaffir lime leaves, bruised (optional)
• 200-300ml hot water (adjust for desired consistency)
• 2 tbsp vegetable oil for sautéing

For Basting Sauce:

• 1/2 cup prepared Peanut Sauce
• 2 tbsp sweet soy sauce (kecap manis)
• 1 tbsp vegetable oil

For Garnish & Serving:

• Sliced red shallots
• Lime wedges
• Kecap Manis (extra for drizzling)
• White rice or lontong (rice cakes)

Instructions

1. Prepare the Chicken: In a bowl, combine chicken cubes with salt, white pepper, and vegetable oil. Mix well and let marinate for at least 30 minutes (or ideally 1-2 hours in the refrigerator).
2. Prepare the Peanut Sauce: Blend roasted peanuts, fried shallots, garlic, red chilies, and candlenuts with a small amount of hot water until a smooth paste forms. Add more water if needed.
3. Heat 2 tbsp of vegetable oil in a pan over medium heat. Sauté the blended peanut paste until fragrant and the oil separates (about 5-7 minutes). Add the bruised kaffir lime leaves (if using).
4. Stir in the palm sugar, sweet soy sauce, strained tamarind water, and salt. Gradually add the remaining hot water, stirring continuously until the sauce thickens to your desired consistency. Simmer for another 5-10 minutes, stirring occasionally. Set aside.
5. Skewer the Chicken: Thread 4-5 pieces of marinated chicken onto each soaked bamboo skewer.
6. Prepare the Basting Sauce: In a small bowl, mix 1/2 cup of the prepared peanut sauce with 2 tbsp sweet soy sauce and 1 tbsp vegetable oil. This will be used for basting.
7. Grill the Satay: Preheat a charcoal grill to medium-high heat. Alternatively, use a grill pan or oven broiler.
8. Place the chicken skewers on the hot grill. Grill for 2-3 minutes per side. During grilling, frequently baste the skewers generously with the basting sauce, turning them often, until the chicken is cooked through, slightly charred, and tender (about 10-15 minutes total, depending on heat).
9. Serve: Arrange the grilled satay on a serving plate. Drizzle generously with the remaining peanut sauce. Garnish with fresh sliced shallots and serve with lime wedges and additional sweet soy sauce on the side. Enjoy with white rice or lontong.