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Tuesday, 3 June 2014

Lemongrass Chicken Skewers aka Satay 简单香茅鸡肉串/沙爹

Moist, flavourful and tasty Lemongrass Chicken Skewers aka Satay - Simple ingredients, great flavour, need no dipping sauce to go with it. 

Cooking method: Grill, air fry, pan fry or bake.

Air fried Lemongrass Chicken Skewers aka Satay.
Made with chicken breast meat.
Photo taken in June 2014.

Pan Fried Lemongrass Chicken Skewers aka Satay.
Made with chicken thigh meat.
Photo updated 24 August 2017.

Ingredients: (4 skewers)

120g Boneless Chicken Thigh/ Breast, cut into small chunks



1 tbsp Fish Sauce

2 cloves Garlic, crushed

1/2 tsp Curry Powder

2 Lemongrass stalks, tender inner white bulbs only, finely chopped.

1 shallot, grated

1 tbsp Honey

1/2 tsp Corn Flour


1 tbsp  Honey


4 Bamboo Skewers 

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1. In a bowl, combine (A) and add the chicken meat to coat. Marinae at least 30 minutes.

2. Meanwhile, wash and soak the bamboo skewers in water, about 15 minutes, drain and dry with kitchen towel.
3. Thread the meat onto the bamboo skewers. 


Cook in air fryer/ grill:  Grease the pan, place chicken on the pan, reserve marinade. Cook for 5 minutes, baste with reserved marinade and honey (B), flip over and cook for another 2-3 minutes. If you don't have air fryer, grill for 2-3 minutes on each side, baste in between.

Cook in non stick pan: Reserve marinade, pan fry until almost cooked, baste with reserved marinade and honey (B), pan fry until fully cooked. Serve warm with steamed rice.

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Some feedback from those who have tried this recipe:

By Quek Seok Bin

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