Thai Food Made Easy | TEMPURA CHICKEN WITH SATAY SAUCE
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TEMPURA CHICKEN WITH SATAY SAUCE

Tempura Chicken with Satay Sauce

Tempura Chicken with Satay Sauce

Serve: 2

Ingredients for Tempura Chicken:

500 gram                       Chicken thigh – Deboned and skinned

100 gram                       Tempura Batter Mix

1 tbs                                Sugar

1 tsp                                Garlic powder

1 tsp                                Salt

1 tsp                                Fish sauce

1 tsp                                Oyster sauce

1 tsp                                Dry mixed herbs

1 tsp                                Paprika

500ml                            Vegetable oil

1 pinch                           Salt and pepper

1 tsp each                      Red chilli, Coriander, Spring onion, Gherkins – chopped (Optional)

Ingredients for Satay Sauce

80 gram                           Onion – chunkily chopped

40 gram                           Peanuts

1 clove                              Garlic

2 tbs                                  Vegetable oil

1 tbs                                  Sugar

1 tsp                                  Thai red curry paste

1 tsp                                  Fish sauce

1/2 tsp                              Lemon juice

1/4 tsp                              Tamarind paste

1/4 tsp                              Cinnamon powder

165ml                               Thai coconut milk

Method

– Marinate the chicken thighs in garlic powder, salt, mixed herbs, sugar, fish sauce, paprika and oyster sauce in a large mixing bowl. Leave it for at least 2 hours. 

-Blend the peanuts in an electric blender how you like. Blend for longer for a smoother sauce.

-Use the same blender (no need to wash). Blend the onion and garlic until they are fairly fine.

-Put 2 tablespoons of vegetable oil in a saucepan. Add the onion and garlic. Gently fry for 5 minutes, then in goes Thai red curry paste and cook for a further 3 minutes.

-Add Thai coconut milk and bring it to a boil. Put in the fish sauce, tamarind paste, sugar, peanuts and cinnamon into the same pan. Gently cook for a further 10 minutes. Frequently stir as the sauce is easily burnt. Lastly, add the lemon juice and a pinch of salt. Fold all the ingredients together and remove from the heat.

-Prepare the Tempura batter according to the instructions on the package. Season with salt and pepper.

-Preheat the oven to 200 degree Celsius.

-Heat 500ml of vegetable oil to a medium to high heat. Dip the marinated chicken thighs into the batter and fry for approx 3 minutes on each side.

-Transfer the fried chicken on a baking tray and bake in the oven until the chicken thighs are cooked (approx 18-22 minutes).

-Garnish Tempura Chicken and Satay Sauce with the coriander, sliced red chillies, spring onion, gherkins and perhaps some cheesy fries… guilty!

Tips:

-You can fry the chicken thighs until it’s cooked if you prefer it that way. Make sure you put them on a kitchen roll to absorb the excess oil before serving.

-This dish is also lovely with Thai Sticky Rice.