Homemade Chicken Satay (Inspired by The Singapore Flyer) - The Burning Kitchen (2022)

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Disclosure: This recipe is proudly sponsored by FairPrice.

Nothing beats a plate of fresh-off-the-grill satay with that distinctive charred aroma, served with peanut sauce, ketupat, cucumber and red onion. Today, I will show you how to make homemade chicken satay from scratch along with my special ‘secret’ satay sauce recipe!

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Homemade Chicken Satay (Inspired by The Singapore Flyer) - The Burning Kitchen (1)

When I was living in the UK, we had a satay party to celebrate Lunar New Year, I remember grilling satay in the heavy snow! The “chao ta” (t/n: burnt) exterior and succulent meat was a hit with all our friends.

To celebrate Singapore’s birthday this year, we have partnered with FairPrice to reimagine dishes well-loved by Singaporeans in the form of food art inspired by national icons.

Today, we will recreate the well-loved satay as the beautiful Singapore Flyer, guaranteed to fill your whole house with the amazing charred smell!

Don’t forget to check out our other posts where we created the Dragon Playground with Bubur Cha Cha, the Changi Airport Skyline with Teriyaki Chickenand Singa the Lion with Chicken Karaage!

Before we begin, make a trip down to your favourite FairPrice outlet to pick up the ingredients. Then download and print out our free Singapore Flyer Template to follow along the decorating process!

  • Satay sticks, soaked in water overnight
  • Oil
  • Banana leaf (optional)
  • 300g lontong rice
  • 1 cucumber
  • 1 red onion

Rempah (Spice Blend)

  • 8 slices of galangal
  • 10 cloves of garlic
  • 25 shallots
  • 3 stalks of lemongrass (white section only, sliced)
  • 1¼ tbsp coriander powder
  • 1 tsp cumin powder
  • 2 tsp turmeric powder
  • 1 tsp powdered ginger

Satay

  • 500g skinless and boneless chicken thigh, cubed
  • ⅓ of the rempah
  • 2 tbsp oil
  • 1 tsp salt
  • 2½ tbsp sugar

Satay Sauce

  • 1 tbsp tamarind paste (assam)
  • 120ml warm water
  • 6 tbsp oil
  • ⅔ of the rempah
  • 2 tbsp dried chilli paste
  • 3 tbsp gula melaka
  • A pinch of salt
  • 1½ tbsp sugar
  • 150g coarsely ground peanut
  • 450ml water

    Homemade Chicken Satay (Inspired by The Singapore Flyer) - The Burning Kitchen (4)

    Mini chicken satay ingredients

PREPARE THE REMPAH

  1. Blend the galangal, garlic, shallots and lemongrass in a food processor until fine.
    Homemade Chicken Satay (Inspired by The Singapore Flyer) - The Burning Kitchen (7)
    Sliced galangal
    Homemade Chicken Satay (Inspired by The Singapore Flyer) - The Burning Kitchen (8)
    Peeled garlic

    Homemade Chicken Satay (Inspired by The Singapore Flyer) - The Burning Kitchen (9)
    Peeled shallots
    Homemade Chicken Satay (Inspired by The Singapore Flyer) - The Burning Kitchen (10)
    Chopped lemongrass

    Homemade Chicken Satay (Inspired by The Singapore Flyer) - The Burning Kitchen (11)

    Slice the lemongrass (white section only)

    Homemade Chicken Satay (Inspired by The Singapore Flyer) - The Burning Kitchen (12)

    Blend the aromatics in a food processor until fine.

  2. Add in the remaining ingredients and mix well.

    Homemade Chicken Satay (Inspired by The Singapore Flyer) - The Burning Kitchen (13)

    Completed rempah (spice blend)

  3. Divide into ⅓ and ⅔ portions for the marinade and satay sauce respectively.

PREPARE THE SATAY

  1. Marinate the chicken with the ⅓ portion of rempah and the rest of the ingredients, then cover with cling film. Refrigerate for six hours, best overnight. Once ready, skewer 4-5 pieces through each of the satay sticks.
    Homemade Chicken Satay (Inspired by The Singapore Flyer) - The Burning Kitchen (14)
    Cubed skinless and boneless chicken thigh
    Homemade Chicken Satay (Inspired by The Singapore Flyer) - The Burning Kitchen (15)
    Marinate the chicken and mix well.
    Homemade Chicken Satay (Inspired by The Singapore Flyer) - The Burning Kitchen (16)
    Skewer 4-5 pieces of chicken onto each of the satay sticks.

  2. Place the satay on a pre-oiled grilling rack. Brush with oil and grill in a preheated oven for about 6-8 mins at 200 to 220°C. Flip and brush with oil again, then grill for another 4 mins until nicely charred.
    Homemade Chicken Satay (Inspired by The Singapore Flyer) - The Burning Kitchen (17)
    Place the satay on a pre-oiled grilling rack.
    Homemade Chicken Satay (Inspired by The Singapore Flyer) - The Burning Kitchen (18)
    Brush the satay with oil.

    Homemade Chicken Satay (Inspired by The Singapore Flyer) - The Burning Kitchen (19)
    Grill the satay until nicely charred.
    Homemade Chicken Satay (Inspired by The Singapore Flyer) - The Burning Kitchen (20)
    Flip the satay midway.

PREPARE THE SATAY SAUCE

  1. Add the warm water to the tamarind paste and separate the flesh from the seeds to make assam juice.
  2. In a wok, heat up the oil over medium-low heat. Add the remaining ⅔ portion of rempah and fry till aromatic. Add the dried chilli paste. Fry for another minute until the chilli oil starts to separate out. Add the rest of the ingredients and mix well. Bring to a boil, then lower the heat and simmer until the sauce thickens.
    Homemade Chicken Satay (Inspired by The Singapore Flyer) - The Burning Kitchen (21)
    Fry the rempah.
    Homemade Chicken Satay (Inspired by The Singapore Flyer) - The Burning Kitchen (22)
    Fry until the chilli oil separates out.
    Homemade Chicken Satay (Inspired by The Singapore Flyer) - The Burning Kitchen (23)
    Sieve in the assam juice.

    Homemade Chicken Satay (Inspired by The Singapore Flyer) - The Burning Kitchen (24)
    When it dries up after adding in the peanuts, add the water.
    Homemade Chicken Satay (Inspired by The Singapore Flyer) - The Burning Kitchen (25)
    After adding water to the sauce
    Homemade Chicken Satay (Inspired by The Singapore Flyer) - The Burning Kitchen (26)
    Simmer the satay sauce until thick.

DECORATING

  1. Plate the banana leaves, satay, satay sauce, lontong rice, cucumber in the shape of the Singapore Flyer using this Singapore Flyer Template. Place the onions on a side dish.

    Homemade Chicken Satay (Inspired by The Singapore Flyer) - The Burning Kitchen (27)

    Cut the lontong and banana leaf to size.

  1. Soak the satay sticks in water overnight to prevent them from burning in the oven.

    Soak the satay sticks in water to prevent them from burning.

  • Egg-Free: No modifications needed.
  • Fish-Free: No modifications needed.
  • Gluten-Free: No modifications needed.
  • Shellfish-Free:No modifications needed.

Pleaserate our recipe in the comments below, and subscribe to our Youtube channel for our latest cooking videos!

Chicken Satay

Course: Main Course, Side Dish

Keyword: grill, satay

Servings: 4

Calories: 1014kcal

Author: Bee Leng

Nothing beats a plate of fresh-off-the-grill satay with that distinctive charred aroma, served with peanut sauce, ketupat, cucumber and red onion. Today, I will show you how to make chicken satay from scratch along with my special homemade satay sauce!

Print Recipe

Ingredients

Rempah (Spice Blend)

  • 8 slices Galangal
  • 10 cloves Garlic
  • 25 Shallots
  • 3 stalks Lemongrass white section only, sliced
  • tbsp Coriander Powder
  • 1 tsp Cumin Powder
  • 2 tsp Turmeric Powder
  • 1 tsp Powdered Ginger

Satay

  • 500 g Chicken Thigh skinless and boneless, cubed
  • Rempah
  • 2 tbsp Oil
  • 1 tsp Salt
  • tbsp Sugar

Satay Sauce

  • 1 tbsp Tamarind Paste Assam
  • 120 ml Warm Water
  • 6 tbsp Oil
  • Rempah
  • 2 tbsp Dried Chilli Paste
  • 3 tbsp Gula Melaka
  • A pinch Salt
  • tbsp Sugar
  • 150 g Coarsely Ground Peanut
  • 450 ml Water

Others

  • Satay Sticks soaked in water overnight
  • Oil for brushing the satay
  • Banana Leaf (optional)
  • 300 g Lontong Rice
  • 1 Cucumber
  • 1 Red Onion

Instructions

Prepare the Rempah

  • Blend the galangal, garlic, shallots and lemongrass in a food processor until fine.

  • Add in the remaining ingredients and mix well.

  • Divide into ⅓ and ⅔ portions for the marinade and satay sauce respectively.

Prepare the Satay

  • Marinate the chicken with ⅓ portion of rempah and the rest of the satay ingredients, then cover with cling film and refrigerate for six hours, best overnight. Once ready, skewer 4-5 pieces of the marinated chicken cubes through the satay sticks.

  • Place the satay on a pre-oiled grilling rack. Brush the satay with oil and grill in a preheated oven for about 6-8 minutes at 200 to 220°C. Flip the satay, brush with oil again and grill for another 4 minutes until nicely charred.

Prepare the Satay Sauce

  • Add the warm water to the tamarind paste and separate the flesh from the seeds to make assam juice.

  • In a wok, heat up the oil over medium-low heat. Add the remaining ⅔ portion of rempah and fry till aromatic. Add the dried chilli paste. Fry for another minute until the chilli oil starts to separate out. Add the rest of the ingredients and mix well. Bring to a boil, then lower the heat and simmer until the sauce thickens.

Video

Notes

  1. Soak the satay sticks in water overnight to prevent them from burning in the oven.

Nutrition

Calories: 1014kcal | Carbohydrates: 97g | Protein: 42g | Fat: 55g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 844mg | Potassium: 1583mg | Fiber: 13g | Sugar: 40g | Vitamin A: 2047IU | Vitamin C: 23mg | Calcium: 157mg | Iron: 7mg

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About Bee Leng

Bee Leng spent most of her childhood in the kitchen learning the ropes of Chinese/Cantonese cooking. She loves to shares her treasury of heritage recipes and cooking wisdom gleaned from a lifetime of kitchen (mis)adventures. If you send her a photo of a dish gone awry, she can probably tell what went wrong!

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