Sate Ayam
“Indonesia's beloved chicken skewers, marinated in sweet soy and spices, charcoal-grilled, and drenched in a rich roasted peanut sauce with a drizzle of kecap manis.”
Where it comes from
Sate ayam is the chicken satay of Indonesia, a national dish with Javanese roots — skewers grilled over coals and bathed in peanut sauce. Street vendors perfected it, drawing on the Arab and Indian kebab traditions that reached the archipelago.
On the plate
Smoky, caramelized chicken edges give way to tender juicy meat, all blanketed in a thick, nutty, slightly sweet peanut sauce. The kecap manis drizzle adds a glossy molasses depth that makes it impossible to stop at one skewer.
How it works
Sugars in the kecap manis marinade caramelize over charcoal via the Maillard reaction, while roasting the peanuts develops the deep nutty aroma of the sauce.
Variations
Sate Madura (sweeter peanut sauce), sate ayam Ponorogo (larger cuts), sate taichan (no peanut sauce, with sambal)
On the Palate
Ingredients
Serves 4
How it's made
7 steps · Show ↓25 min active · 60 min waiting
How it's made
7 steps · Show ↓- 112 min
Cut chicken thigh into bite-size cubes and thread onto bamboo skewers.
- 260 min
Marinate with kecap manis, garlic, coriander, and a touch of oil for an hour.
- 38 min
Toast and grind roasted peanuts into a coarse paste.
- 415 min
Cook the peanut paste with chili, garlic, palm sugar and tamarind into a thick sauce.
- 515 min
Grill the skewers over hot charcoal, basting with sweet soy, turning often.
- 65 min
Char the edges lightly while keeping the meat juicy inside.
- 75 min
Plate the satay, spoon over peanut sauce, and finish with fried shallots and lime.
