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Sesame Chicken Satay Recipe

Sesame Chicken Satay

Recipe courtesy Dan Smith and Steve McDonagh

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (42)

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Average Rating:

Total Reviews: 42

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  • on October 09, 2009

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    I hat satay a long time ago at a restaurant, and wanted to try to make it myself. This recipe was one of the first I saw, so I tried it. Yes, it is very tasty, and cooking it in the oven makes it easy, but it is definitely not very authentic. What I had before was quite different from this. I also cut back on the vinegar a bit, and I wished I would have used a darker soy sauce for it than I did. I also added garlic and can't see making this without it, and a touch of onion powder. I may make this dish again, but I will be making another version sooner with lemongrass, turmeric, and coriander seed. Then I will grill it. I think that was a key difference. It is very different when you bake this opposed to grilling it.

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  • on April 04, 2009

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    I tried this recipe a few years ago to take to a holiday party. It got so many rave reviews (one from a prof. chef that I was asked to bring it to another get-together, but I couldn't find it. I searched FN listings for this and couldn't find it anywhere. After looking in my recipe box on this site, I found it (why didn't I look there in the first place??? I don't know why I couldn't find it with a search, but I will never misplace this recipe again. It is superb and very easy. (Try threading the skewers before baking,

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  • on February 16, 2009

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    I made this recipe for a Christmas party, everyone wanted the recipe and have
    enjoyed it's versatility. Great as an appetizer, salad topper or on rice as a
    main course.

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  • on March 17, 2008

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    Cut vinegar back to 1/2 cup.

    Add 1-2 minced garlic cloves.

    No vegetable oil, just use 6 tbs sesame oil.

    Great recipe.

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  • on December 10, 2007

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    I made this for a pre-concert gathering a while back, and it was a smashing success. Following the suggestions of others, I cut back on the vinegar a bit, and it turned out very well. One of the concert-goers, whom I had not met beforehand, took one bite, then came over and said, "I know we haven't met, but I need to hug you, cause this is awesome!"

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  • on December 06, 2007

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    I made this as written in their cookbook. The only difference is that the cookbook listed 6 T. sesame oil and no vegetable oil; otherwise, the recipes are the same.

    Input from my family was unanious...waaaay too much vinegar/acid. Also needed more flavor to balance out the peanut butter...next time I would half the vinegar and add some garlic, hot chili flakes, and additional ginger. The chicken itself was moist and tender. Sauce just needs tweeking.

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  • on March 25, 2007

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    Everyone loved this. We had so many compliments. It's one of my favorites. Will certainly serve again.

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  • on January 11, 2007

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    I make satay every New Year's Eve and decided to give this recipe a try and it did not disappoint. I served with my own peanut sauce recipe on the side, I cut the chicken in bite size pieces which guests could spear with a skewer and eat easily. The chicken was moist and I believe that's due to the high fat content of the marinade. Don't panic about the fat, it's a party food which guests only indulge in 4-5 pieces of. Never compromise on taste because people only remember the parties where the food was great. Steve and Dan are my go to guys when planning my party menus - Thanks

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  • on December 31, 2006

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    I made this for our New Year's Eve party and they were a hit! I highly recommemd this recipe.

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  • on December 30, 2006

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    This was a big hit at my party. I took some of the suggestions of the other reviewers and cut down on the vinegar. It was good and simple to make.

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