TEMPURA CHICKEN WITH SATAY SAUCE - Thai Food Made Easy
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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

500 ml                            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-chunky 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

165 ml                                 Thai coconut milk

 

 

Method

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

-Blend the peanut in an electric blender as how you like it. Longer time for the 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 the saucepan. Add the onion and garlic. Gently fry for 5 minutes, then in goes Thai red curry paste and cook for further 3 minutes.

-Add Thai coconut milk and bring it to boil. Put the fish sauce, tamarind paste, sugar, peanut 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 pinch of salt. Fold all the ingredients together and remove from the heat.

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

-Preheat the oven at 200 degree Celsius.

-Heat 500 ml 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 the 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 and perhaps some cheesy fries..guilty!!

Tips:

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

-This dish is also lovely with Thai Sticky Rice.