Chicken Satay with Peanut Chili Foam
If you have been to Malaysia and Singapore, you must have tasted chicken satay. You can serve chicken satay as an appetizer, starter, snack, or a side dish. No matter how you serve it, a delicious peanut chili sauce is always served with it. The Galaxy Gas Nitrous Recipe: Chicken Satay with Peanut Chili Foam gives a delicious taste to chicken satay. We have given a unique twist to the recipe and aerated the classical peanut chili sauce to make a peanut chili foam. The results were beyond amazing. The simple peanut chili sauce turned into a decadent, light, delicious foam. All you need to aerate the sauce is a Galaxy Gas Whipped Cream Dispenser and Galaxy Gas Whipped Cream Chargers. The Thai-inspired peanut chili foam is creamy, spicy, savory, and satisfying. This chicken satay recipe is ideal for potlucks and barbecues. You can use the peanut chili foam as a drizzling sauce, dipping sauce, or for adding a spicy touch to your meals. The blend of coconut milk with fresh peanuts and cream cheese makes an irresistible combination. We haven’t used anything fancy for making this dip, and the sauce is made from everyday ingredients conveniently available at grocery stores. The best thing is that this is a very instant recipe that does not require cooking, meaning that you can whip it up in just ten minutes when you decide to make chicken satay.
- Chicken breast – 1 ½ pound – cut into one-inch cubes
- Lemongrass – 2 stalks – lower portion with root ends cut off
- Fresh turmeric – sliced – 1 teaspoon
- Roasted peanuts – 1 tablespoon
- Cumin seeds – ½ seeds
- Coriander seeds – ½ teaspoon
- Shallots – 4 – finely chopped
- Cinnamon – ½ teaspoon
- Cooking oil – 1 tablespoon
- Salt – 1 teaspoon
- Onion – 1 – cut into ¾ inch cubes
- Cream cheese – 1 cup – full fat
- Coconut milk – 2/3 cup
- Chili powder or cayenne pepper – 1 teaspoon
- Peanuts – 1 cup
- Meat stock – ½ cup
- Galaxy Gas Whipped Cream Dispenser - 1
- Galaxy Gas Whipped Cream Charger - 1
- Slice the stalk of lemongrass very finely.
- Mix the lemongrass, peanuts, turmeric, cumin seeds, salt, coriander seeds, sugar in a food processor or mortar and pestle.
- Mix the cinnamon powder, shallots, and cooking oil in the ground paste.
- Take a large bowl or a Ziploc plastic bag and marinate the chicken cubes in the prepared spice paste. Let it marinate for at least 4 to 6 hours.
- Now thread four marinated chicken pieces on each skewer to occupy nearly half of the stick. The pieces of meat should be close together with each other.
- Make a barbecue sprinkle by taking ¾ cup water in a bowl. Then add one tablespoon of oil and one tablespoon of sugar in the bowl and mix well. Your barbecue sprinkle is ready.
- Lightly pound the lemongrass end from where you have cut the root with the blunt side of the chef’s knife.
- Now carefully place the skewers over the barbecue. Let them cook over the grill on low heat. Turn after every two minutes to prevent burning.
- Baste the chicken with the help of a lemongrass stalk that you have to dip in the prepared barbecue sprinkle.
- Cook for 10 to 15 minutes or until the insides of the chicken are fully cooked.
- In a blender, puree the peanuts, coconut milk, meat stock, spices, and cream cheese.
- Pour this mixture into the 0.5 L Galaxy Gas Whipped Cream Dispenser through a sieve and funnel.
- Charge with one Galaxy Gas Whipped Cream Charger and shake well to infuse the nitrous oxide into the mixture.
- Let it cool in the refrigerator for two hours.
- Serve the chicken satay with freshly dispensed peanut chili foam, cucumbers, and onion.
How can you use leftover peanut chili foam?
The peanut chili foam is a tasty, delicious dip that you can use in several ways. It goes great with vegetable sticks, chips, crackers, French fries, Momos, Satays, and other appetizers. You can also use the peanut chili foam to make the noodles and salads more tantalizing. The spicy yet creamy texture makes it an absolute favorite for parties.
You can drizzle it up over spring rolls to add a spicy twist over them. Adding it to steamed or roasted vegetables will make them more nutritious and more palatable. If you are a fan of Thai cuisine, you can try the Thai recipes that you can make with this peanut chili foam;
Thai mango cabbage wraps with crispy tofu and peanut sauce.
Summer rolls with spicy peanut sauce.
Peanut slaw with soba noodles.
Crunchy Thai peanut and quinoa salad.
Spicy Thai Peanut Sauce over roasted sweet potato and rice.
Some tips for making tasty chicken satay:
Here are some secret tips that we like to share with you.
The longer the chicken remains marinated in the ground spices, the tastier it becomes. Leaving the chicken marinated for a few hours is necessary to absorb flavors from the spices.
It is better to use a charcoal grill instead of an electric grill. Charcoal grills impart a richer smoky flavor to the grilled chicken.
You should soak the bamboo skewers for at least three hours in water. Soaking prevents them from burning quickly on the grill.