Chicken Sates

Chicken Sates
Photo by Martyn Thompson


  • 30 6-inch wooden skewers
  • red-curry peanut dipping sauce .
  • ¾ cup shallots
  • 2 tablespoons peanut or vegetable oil
  • ¼ teaspoon salt
  • 3 garlic cloves
  • ¼ teaspoon black pepper
  • + 4 more ingredients
    • 1 ½ pounds skinless boneless chicken thighs, trimmed
    • 1 tablespoon Chinese rice wine or sake
    • 1 tablespoon palm or dark brown sugar
    • 2 tablespoons Asian fish sauce

Combine chicken with shallots, garlic, palm sugar, pepper, oil, fish sauce, rice wine, and salt in a sealable plastic bag and turn to coat chicken, then squeeze bag to eliminate as much air as possible and seal. Marinate chicken, chilled, at least 12 hours but no longer than 24. Thread each chick...

View full recipe at Epicurious


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