If you like chicken satay with peanut sauce, you’re going to enjoy this dish of braised chicken with spicy peanut sauce. No need to skewer and grill, all you need is one frying pan, but you get all the chicken satay flavors.
Whole chicken thighs, with bones for maximum flavor, are lightly browned then braised in spices, soy sauce and rice wine vinegar. When the chicken is tender, peanut butter is added and the dish is boiled gently until the sauce is rich and thick.
Chicken thighs, skin on, are ideal for this dish. Heat a non-stick frying pan, arrange the chicken thighs in a single layer, skin side down, and brown the chicken skin in the fat that it renders.
Flip them over the brown the other side for even texture.
Next, add the spices and seasonings.
Stir well to coat each chicken thigh with the seasonings.
Add soy sauce and rice wine vinegar, lower the heat, cover the pan and braise the chicken.
When the chicken thighs are cooked through and the sauce has reduced, add the peanut butter.
Stir and allow to boil gently until the sauce is thick and of uniform consistency.
- 8 chicken thighs (or drumsticks or wings), with skin and bones
- 1 onion roughly chopped
- 3 cloves garlic crushed and chopped
- one-inch piece ginger julienned
- 1 heaping teaspoon sambal oelek (or 2 to 3 chopped bird’s eye chili)
- 4 tablespoons light soy sauce (I used Kikkoman)
- 4 tablespoons rice wine vinegar
- 1/4 cup sweetened peanut butter
- fish sauce to taste
- cracked black pepper
- finely sliced scallions to garnish
Place the chicken thighs, skin side down, in a hot frying pan. Cook over high heat until the skins render fat and turn brown. Flip to brown the other side. Pour off the fat, if you prefer.
Add the onion, ginger, garlic and sambal oelek (or chilis). Pour in the soy sauce, fish sauce and rice wine vinegar.
Stir the chicken with the sauces and spices. Bring to the boil then lower the heat. Cover and cook over low heat for 30 to 40 minutes, depending on the size of the chicken thighs.
Add the peanut butter. Stir to dissolve the peanut butter in the hot liquid.
Boil, uncovered, until the sauce is rich and thick. Add black pepper. Season with more fish sauce, if needed.
Sprinkle with finely scallions.
Serve the chicken with spicy peanut sauce with rice or unleavened bread.