1. Cut or prepare the chicken; place aside. 2. Mix ingredients for the satay sauce. Place in a gallon size ziplock bag. 3. Add chicken into bag, and place into the fridge overnight. 4. If making satay, place the thinly sliced chicken on skewers (like if you were sewing the chicken on the skewer). 5. Use a long pan (like a 9x13 cake pan) in place of the ziplock bag, cover, and keep in fridge overnight. 6. Make the peanut sauce by mixing the stock, sugar, salt and lemon juice and setting aside. 7. Heat a pan with the oil. 8. Add garlic and cook till golden. 9. Add the curry powder and mix in well, cook for a couple of seconds. 10. Add the coconut milk, keep stirring and allow to cook for a second or two. 11. Stir in the stock mixture and cook for a minute or two. 12. Add peanut butter and bread crumbs, mix well and transfer to a dipping bowl. 13. Fire up the grill and cook chicken over hot coals. 14. After the chicken is cooked, eat chicken by dipping the skewed meat (or buffalo wings) into the peanut sauce. 15. Enjoy with sticky rice, and a cold brew. ---------------------------------------------------------------------------
Nutrition
Ingredients
