Recipe: easy spicy chicken satay

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: easy spicy chicken satay.

In many of my childhood memories, one of my uncles is turning skewers behind a compact rectangular barbecue. I always made sure to stay close by, as I often received a ‘between-satay’ sneakily stuffed to me, which I nibbled on before the rest of the family noticed.

INGREDIENTS
70 g light brown sugar
80 ml rice vinegar
40 ml fish sauce
5 tbsp sambal (for example sambal oelek)
4 tbsp sriracha
2 tsp grated fresh ginger
600 g chicken thigh fillet, cut into pieces of about 3 cm
8 satay skewers, soaked in water for at least an hour
1 red chili pepper
fresh coriander, chopped

This marinade won't be exactly the same as my uncles used to make, but that's okay. Super tasty, umami from the fish sauce and spicy from the sriracha hot sauce. You can fry them in a grill pan or on the barbecue. And bet you can eat all eight just like that?

Here's how to make the easy spicy chicken satay

• Mix sugar, vinegar, fish sauce, sambal, sriracha, and ginger in a large bowl.
• Add the chicken pieces and mix well until all the chicken is coated.
• Thread about 4 to 5 pieces of chicken onto each skewer and place the satays on a large plate.
  (Optionally use clean kitchen or disposable gloves or wash your hands very well afterwards)
• Put the remaining marinade in a saucepan and bring to a boil.
• Then lower the heat and simmer until about half is left, about 8 minutes.
• Meanwhile, heat a grill pan over medium heat.
• Cook the chicken for about 10 minutes while regularly turning the skewers and brushing the chicken with the marinade.
• Garnish with rings of red pepper and coriander.
• Incredibly delicious with white rice and fresh atjar!