Malaysian chicken satay

  • Makes 20 skewers (to serve 6–10 people)
  • 50 minutes
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There are hundreds of variations on satay across Southeast Asia – Mandy Yin takes inspiration from Malaysia, specifically her home city of Kuala Lumpur, for her take on this much-loved dish. Lemongrass, palm sugar and a range of spices form the backbone of the satay marinade and Mandy uses dry-roasted peanuts to provide deep, earthy flavour for her peanut sauce. Most important of all? A ripping hot grill – preferably a barbecue – to get that flavourful charring on the chicken. The satay recipe makes plenty of sauce – anything leftover will stay in the fridge for a couple of weeks, or you can freeze it.

First published in 2019





Satay spice mix

Peanut sauce

To serve


  • Bamboo skewers 20
  • Food processor


To begin, blend all satay spice mix ingredients together in a food processor until it achieves the consistency of a smooth, fine paste. Set 3 tablespoons of the spice mix aside for making the peanut sauce
Place the rest of the spice mix into a container with the chicken pieces and leave to marinade in the fridge for at least 4 hours, or preferably overnight
To make the peanut sauce for the satay, add all the ingredients (including the reserved 3 tablespoons of spice paste) to a medium-sized saucepan. Place over a medium heat and bring to boil, stirring every now and then to prevent it sticking to the bottom. Reduce the heat to low and simmer for 5 minutes until the sauce thickens. Set aside
Soak the skewers in water for 10 minutes. Skewer the chicken pieces onto skewers so that there are 6 pieces per skewer
To cook the skewers, you can use a flat-top griddle plate, a grill preheated to high or a barbecue. Turn the skewers frequently to char each side for around 5 minutes or until the chicken is cooked through
Serve with the peanut sauce and freshly cut cucumber and red onion

As founder and head chef of Sambal Shiok in London, Mandy Yin is at the forefront of modern Malaysian cooking.

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