These satay chicken sticks require no peanut sauce or coconut milk, just our easy, tasty Satay Chicken Spice Rub which is a breeze to make and you most likely have the spices in your cupboard right now. They can be eaten as a main dish or a starter and the leftovers are great the next day.
One of our local butcher’s sold these Chicken Sticks with a dry Satay rub coating, they were so delicious I wanted to make them myself. After a bit of experimenting I came up with a combination of spices that is pretty close to his chicken satay recipe.
Easy Satay Chicken Sticks
This is so easy, with 1 1/2 teaspoons each of Coriander, Cumin, Turmeric, Paprika, Ginger, Curry Powder, Salt, 3/4 teaspoon of Chilli powder, 2-3 teaspoons of brown sugar and a small of Panko breadcrumbs.
I use chicken breast and slice them thin, not into chicken pieces, so they are quite flat and easy to cook (they go further too). I get around 5-6 chicken sticks out of each breast which makes them around $1 each (at the time of writing this article). you can swap it out for chicken thighs if you like.
Once I’ve cut the chicken into thin slices, I thread them onto small wooden skewers (you can use metal skewers if you like) keeping them flat with no bunching up.
I then sprinkle some of the spice mix into a baking sheet and lay down a row of chicken skewers then repeat the process until there are no chicken sticks left.
Now just spin them over on top of each other to make sure every side is coated with the Dry Satay Spice Rub mix and cover with cling film and place in the fridge (ideally overnight) if you can. Anywhere between 4 hours to 12 hours is ideal.
Take them out of the fridge half an hour before cooking and roll them in panko breadcrumbs to give them a dry look and feel, while adding some crunch and you are ready to cook.
Pretty much all that’s left to do is cook the Thai chicken satay skewers how ever you like. Grilling them over an open flame on grill grates gives them a nice smokie flavour otherwise just on the BBQ plate or grill pan with a little glug of olive oil over medium-high heat.
Cook for 3-4 minutes on each side and they are pretty much ready to eat (cooking times will vary depending on the thickness of the chicken sticks). If you want to be extra careful use a meat thermometer and remove from the grill when they are around 72°C, this is the recommended internal temperature.
What You Dont’ Need
Because this recipe uses dry ingredients only, you can ditch the following wet ingredients. These include, satay sauce, satay marinade, light soy sauce, kecap manis, chili paste, lime juice, or fish sauce, sweet chilli sauce or any other marinade ingredients.
By all means, if you are the saucy type like my wife, this pairs perfectly with with our easy peanut sauce recipe. Check it out and let us know what you think.
What to Serve With Satay Chicken Sticks.
These easy to make satay chicken skewers are ideal served with coconut rice or any of your favourite salads topped off with lime wedges and fresh cilantro. We like to mix it up a bit and serve them with our Cucumber Salad, and our Cauliflower and Rice salad makes another great addition, any of our other salads here would top this dish off too.
That’s it, eat and enjoy.
Satay Chicken Sticks
Ingredients
- 2 pcs chicken breasts
Spices
- 1 1/2 tsp coriander or cilantro
- 1 1/2 tsp cumin
- 1 1/2 tsp turmeric
- 1 1/2 tsp paprika
- 1/2 tsp chilli powder more or less to taste
- 1 1/2 tsp sea salt
- 2-3 tsp brown sugar
- 1 1/2 tsp ginger
- 1/2 tsp curry powder (optional)
- 1/2 cup panko breadcrumbs
Instructions
- Cut chicken breasts into flat strips (around 1cm thick) and thread onto skewers. Should around 5 chicken sticks from each breast.
- Mix all the spices together (except for the Panko breadcrumbs) and coat chicken sticks on all sides.
- Cover the satay chicken sticks with a lid or cling wrap and place in the fridge for minimum 4 hours.
- Remove from fridge and coat in the panko breadcrumbs and then cook in a pan or grilled on the BBQ. Just whack in a glug of olive oil and grill till cooked.
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