Chicken Satay Slice
Chicken Satay was always one of my favourite BBQ dishes from back home, every time I go to a Thai festival I always get two things and apart from O’liang, chicken satay would be on top of the festival food list and Mooping but that’s for another time.
For this recipe, I am going to be putting chicken satay into puff pastry elevating it to another level with some peanut sauce on the side. I’ll be making my chicken Satay a very lazy way though, using shop-bought packets (sorry not sorry), you will be able to find them in any Asian supermarket. I’m using shop-bought puff pastry too, it just takes hours out of this whole process so let’s go!
- 2-3 – Chicken Breasts are good
- 1 Can – Coconut Milk
- 1 Packet- Chicken Satay Mix, I'll make fresh chicken satay soon but for now, it's the packet. You can buy this in any Asian supermarket, I recommend using the Lobo Brand
- 2 Boxes- Puff Pastry, depending on how many you want to make get more as we will be making a lot of chicken satay
- 1 – Egg
- 1 tspn- Oil
1. Start by cutting the chicken into small slices, like small enough to fry and cook within minutes and pop them into a bowl and open the satay mix packet.
2. When you open your satay mix you’ll find 2 different packets, one for the chicken and the other for the sauce, read the back make sure you use the right one. Now put your Satay marinade mix into the bowl and open up your can of coconut and pour in 1/4 of the can just enough to cover all your chicken mix it all together until your coconut milk turns a deep yellow colour and let the satay smells fill the air.
3. Cover and leave the chicken to marinate for 30 minutes minimum and we can begin on the peanut sauce.
4. Pour the rest of the coconut milk into a saucepan and add the peanut sauce packet from the satay mix and stir into the coconut milk and bring to boil. While it’s boiling you’ll notice the coconut milk gets more and more orange.
5. When the sauce gets to boiling point take it off the heat give it a mix and leave it to cool down, as it cools down it’ll start to thicken.
6. Now we can begin frying the chicken! Lightly oil a frying pan and bring up it up to a med/ high heat. put in your chicken piece by piece but be careful not to overcrowd the pan all at once. Fry on each side for around 2-3 minutes or until chicken starts browning/ charing.
7. Once the chicken is all done put onto a dish and leave to cool down.
8. While the chicken is cooling get that oven going! Put it to 220 degrees C.
9. Once the chicken has cooled down enough for you to touch, it is now time to start assembling the pastry. Firstly crack an egg into a bowl and whisk it, then roll out your shop-bought puff pastry and cut it into equal squares.
10. Lay down 2 to 3 pieces of chicken on one half of the pastry sheet, brush the sides down with egg and fold over the other side of the pastry and finally crimp down the edges with a fork just to close off the pastry. Repeat this process for all of the pastry. If there’s any leftover chicken enjoy it with some rice and the nutty sauce.
11. Brush the egg on top of the pastry to finish them off and you’re ready to bake. Bake for 20 minutes or until golden brown and you’re ready to eat.
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