Chicken Sates

Chicken Sates
Photo by Martyn Thompson


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

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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