Chicken Satay Recipe Kit Recipe

About this recipe

Elevate your grilling game with our Chicken Satay Recipe Kit, a perfect blend of bold flavors and tender chicken wings. This kit includes all the essential ingredients to create a mouthwatering marinade with chili powder, garlic, ginger, and tangy sauces. Simply marinate, skewer, and grill for a deliciously charred and juicy satay experience. Ideal for parties, family dinners, or a quick snack, this recipe is easy to follow and guarantees restaurant-quality results. Order Now on the AnyFeast website or app and bring the taste of authentic satay to your table!

Ingredients

• Pack Tray Of 30 Medium Free Range Eggs
• - Chings Schezwan Chutney
• 250G Ginger - 250g
• 460G Heinz Tomato Ketchup 460g
• - Salt & Pepper Chicken Wings
• - Chilli Powder Rajah
• 1 L Ktc Sunflower Oil
• 500 G Brown & Polson Cornflour
• 500 Ml Haday Signature Dark Soy Sauce, 500Ml

Instructions

1. 1. Begin by preparing the marinade for the chicken wings. In a large mixing bowl, combine 2 tablespoons of cooking oil, 3 tablespoons of ketchup, 1 tablespoon of chilli powder, 2 tablespoons of ginger garlic paste, 1 tablespoon of dark soy sauce, 1 teaspoon of schezwan chutney, 1 teaspoon of salt, and 1 teaspoon of ground black pepper. Mix well to form a smooth marinade.
2. 2. Add the salt and pepper chicken wings to the marinade. Ensure the wings are evenly coated. Cover the bowl with cling film and let the wings marinate in the refrigerator for at least 1 hour (or overnight for best results).
3. 3. While the chicken is marinating, prepare the batter for coating. In a separate bowl, whisk 2 eggs. Gradually add 2 tablespoons of cornflour and whisk until a smooth, lump-free batter is formed.
4. 4. Finely chop the spring onions and set aside for garnish. Peel and mince 3 cloves of garlic.
5. 5. Heat a large frying pan or wok over medium heat and add 2 tablespoons of cooking oil. Once the oil is hot, add the minced garlic and sauté for 1-2 minutes until fragrant.
6. 6. Remove the marinated chicken wings from the refrigerator. Dip each wing into the prepared egg and cornflour batter, ensuring an even coating.
7. 7. Carefully place the coated chicken wings into the hot pan. Fry the wings in batches to avoid overcrowding the pan. Cook each batch for 6-8 minutes, turning occasionally, until the wings are golden brown and fully cooked through.
8. 8. Once cooked, transfer the chicken wings to a plate lined with paper towels to drain any excess oil.
9. 9. Arrange the cooked chicken wings on a serving platter. Garnish with the chopped spring onions for a fresh and vibrant touch.
10. 10. Serve the chicken satay wings hot with additional ketchup or schezwan chutney on the side as dipping sauces, if desired.