Chicken Satay Taco

Chicken Satay Taco Ingredients

800 gr boneless chicken thighs, cut into bite size pieces2 tbsp oil10-15 Tortilla (13 cm)

Marinade

3 tbsp sweet soy sauce1 tbsp minced garlic1 tsp coriander powder1 1/2 tsp turmeric powder2 tsp chili powder1 1/2 tsp salt1/2 tsp white Pepper

Peanut Sauce

100 gr fried peanut20 gr palm sugar40 gr long chili2 garlic cloves4 small shallot1 candlenut1 kaffir lime leaves1/3 cup coconut cream1/2-1 tsp salt2 tsp sweet soy sauce1 1/3 cup water1 tbsp tamarind liquid4 tbsp oil

Toppings

Coriander leavesChopped ChiliCrispy shallotsChopped TomatoSliced ShallotChopped CucumberCorn kernelLime wedges

Peanut Sauce

In a food processor, Blend peanut with 1/3 cups of water until smooth and pasty and set asideBlend chili, shallot, garlic, candlenut along with 2 tbsp oil until smooth and pasty

Steps

Heat remaining 2 tbsp oil in a non stick pan, saute spices paste for 3 mins, add kaffir lime leaves and stir fry for another 2-3 mins.Turn the heat to low, Add coconut cream and remaining water stir until combine, then add palm sugar, salt, tamarind liquid, sweet soy sauce and mix until you get the creamy and thick peanut sauce. Off the heatChicken:Combine chicken with all the marinade ingredients, mix well and set in the fridge for 30 minsHeat oil in a pan or cast iron, over high heat, sear chicken, and brush some peanut sauce on one side, continue searing for both sides until golden brown and charred. Remove and set a sideHeat iron cast until very hot, warm tortillas sheet according to package.Have fun arranging the tacos!