Anthony Bourdain’s Chicken Satay with Fake-Ass Spicy Peanut Sauce

Who would title a chef recipe chicken satay with fake-ass spicy peanut sauce? None other than Anthony Bourdain. This post is dedicated to him for his bold tell-it-as-it-is language, brilliance, and talent, not only as a chef, but as a writer and communicator. I am hooked on his delightful, sometimes dark, food porn productions, starting with No Reservations to Parts Unknown. After watching so many of Bourdain’s episodes, he is getting into my head. I get it.

He is not only telling us about food around the world, he is using food as a lens with which to see the world. He showed us nuanced and stunning perspectives from the Israeli Palestinian conflict, post-colonial Congo to opioid crisis at home. Overtime, you come to realize that we are all the same. We can come together when we are sharing a meal around the table.

My best meals are often those shared among friends and family. In fine dining with white table cloth or slurping street foods on low plastic stools. Bourdain showed us all: the highbrows and the lowbrows. Ultimately, we come to the same conclusion that there’s more to food. The communal and cultural aspect of sharing a meal is way too powerful.

I’m amazed to learn that Bourdain said he wanted sushi (something close to my heart) for his last meal. Whatever it is, the thought of delicious and exceptional food eases the passage of time and the cycle of life. His star will shine brightly wherever he is! My friend, I wish you could stay around longer so that we can continue to sojourn to unexplored corners on planet earth. Besides, I’d always remember Bourdain for his humanity and genius food sense that has lighted a fire in my belly, as well as in my head.

Anthony Bourdain’s chicken satay with fake-ass spicy peanut sauce is a lowbrow and delectable food you can get on street carts. If you are in the mood for it, this dish can be easily made in the home kitchen. Yes, there is a long list of ingredients. Most of them are familiar ones if you’ve cooked Asian before. Like soy sauce, fish sauce, coconut milk or sriracha. That leaves only one non-pantry item to shop for: lemongrass. Even that you can easily substitute with finely grated zest of lemons or limes. Fake-ass or not, I used real raw peanuts crushed into a paste in a Vitamix blender, to make my own peanut butter.

This recipe is very accessible. You can prepare this as an appetizer for a large group of friends and family. It’s a keeper, suitable for any life occasions.

I’m sharing this post with my friends at IHCC on For a Friend, Anthony Bourdain.

Print Recipe

Anthony Bourdain’s chicken satay with fake-ass spicy peanut sauce

Serves: 45 pieces

Ingredients

• For the marinade:
• Half a cup vegetable or other neutral oil
• Juice of 3 lemons, or 2 lemons and 2 limes (about 6 tbsp)
• Quarter cup plus 2 tbsp fish sauce
• 2 tbsp plus 1 tsp soy sauce
• 3 stalks lemongrass, coarsely chopped, or finely grated zest of 3 lemons or 5 limes
• 2 shallots, peeled and coarsely chopped
• 4 garlic cloves, peeled and coarsely chopped
• Quarter cup plus 2 tbsp light brown sugar, packed
• 2 tsp ground coriander
• 1 tsp ground turmeric or mild yellow curry powder
• 3 pounds boneless, skinless chicken breasts, sliced lengthwise into 1-inch-thick strips
• For the peanut Dip:
• 1 cup chunky peanut butter (I use raw peanuts blended in Vitamix)
• Half cup hot water
• Half cup coconut milk
• 1 tbsp sriracha sauce, or to taste

Instructions

1

Make the marinade:

2

In the blender, combine the oil, the juice of 2 lemons, a quarter cup of fish sauce, 2 tablespoons of soy sauce, the lemongrass, shallots, 3 of the garlic cloves, quarter cup of the sugar, the coriander, and turmeric. Blend on high speed for about 30 seconds.

3

Marinade the chicken:

4

Place the chicken in 1-gallon zip-seal plastic bags or a large glass casserole or baking dish with a cover and pour the marinade over, turning the pieces so that they are all coated. Seal and refrigerate for at least 30 minutes and up to 2 hours (any more time than that, and the acid and salt in the marinade will begin to erode the structural integrity of the flesh, leaving you with revoltingly mushy chicken).

5

Make the peanut sauce for dipping:

6

While the chicken marinates, make the peanut sauce. In a mixing bowl, combine the peanut butter, hot water, and coconut milk and whisk well. Add the remaining juice of 1 lemon or 2 limes, 2 tablespoons fish sauce, 1 teaspoon soy sauce, 2 tablespoons sugar, and the sriracha and whisk well, adding a bit more water or coconut milk if necessary to thin the sauce to desired consistency. Taste and adjust seasoning with additional splashes of soy sauce, fish sauce, citrus juice or sugar as desired. Cover and refrigerate the sauce until 30 minutes before serving.

7

Soak the skewers in water for 30 minutes before cooking the chicken.

8

Preheat your grill. Remove the chicken from the marinade, reserving the marinade in the small bowl. Thread one piece on each skewer, leaving enough room at the bottom of the skewer for a “handle”.

9

Grill for five minutes, then turn the skewers and use a basting or pastry brush to coat the chicken with the reserved marinade. Cook for another five minutes, or until cooked through (cut through the centre of one piece to make sure there’s no translucent pink flesh). Serve hot, with the peanut sauce alongside for dipping.

Notes

Copyright 2016 - Ever Open Sauce. All Rights Reserved. Adapted from: https://www.irishtimes.com/life-and-style/food-and-drink/recipes/anthony-bourdain-s-chicken-satay-with-fake-ass-spicy-peanut-sauce-1.2854641