📝 About This Recipe
Unlike traditional Indonesian satay slathered in thick peanut sauce, Sate Taichan is a modern street food sensation celebrated for its minimalist elegance and fiery punch. This dish features succulent chicken breast marinated in lime and garlic, grilled to smoky perfection without any sweet soy sauce, resulting in its signature pale appearance. Served with a vibrant, citrusy sambal and a sprinkle of fried shallots, it offers a refreshing, high-protein explosion of flavor that has taken the Jakarta culinary scene by storm.
🥗 Ingredients
The Skewers
- 500 grams Chicken Breast (cut into 1.5 cm cubes)
- 2 tablespoons Lime Juice (freshly squeezed)
- 4 cloves Garlic (finely minced or grated into a paste)
- 1 teaspoon Mushroom Bouillon or Chicken Powder (for savory depth)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon White Pepper (finely ground)
- 2 tablespoons Vegetable Oil (to prevent sticking)
- 20-25 pieces Bamboo Skewers (soaked in water for 30 minutes)
The Fiery Sambal
- 15-20 pieces Bird's Eye Chilies (red variety for maximum heat)
- 3 cloves Garlic (whole)
- 2 pieces Shallots (peeled)
- 50 ml Chicken Stock or Water (to thin the sauce)
- 1 tablespoon Lime Juice (for the finishing tang)
- 1/2 teaspoon Sugar (to balance the heat)
- 1/2 teaspoon Salt
For Garnish & Serving
- 2 tablespoons Fried Shallots (Bawang Goreng) (for crunch)
- 2 pieces Lime Wedges (for extra zest)
- 2 pieces Lontong or Rice Cakes (sliced)
👨🍳 Instructions
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1
Begin by soaking your bamboo skewers in cold water for at least 30 minutes. This prevents them from burning and splintering on the grill.
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2
In a large mixing bowl, combine the cubed chicken breast with the minced garlic, lime juice, salt, white pepper, mushroom bouillon, and vegetable oil.
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3
Massage the marinade into the chicken thoroughly. Cover and refrigerate for 20-30 minutes to allow the citrus and garlic to penetrate the meat.
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4
While the chicken marinates, prepare the sambal. Boil the bird's eye chilies, 3 cloves of garlic, and shallots in a small pot of water for 5 minutes until softened.
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5
Drain the boiled aromatics and transfer them to a blender or mortar and pestle. Grind into a coarse or smooth paste depending on your preference.
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6
Heat a teaspoon of oil in a small pan, add the chili paste, and sauté briefly. Pour in the 50ml of chicken stock or water, sugar, and salt. Simmer until the sauce thickens slightly, then remove from heat and stir in the lime juice. Set aside.
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7
Thread 3 to 4 pieces of marinated chicken onto each soaked bamboo skewer. Ensure the meat is packed snugly but not overly compressed.
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8
Heat a grill pan, charcoal grill, or flat griddle over medium-high heat. Lightly brush the surface with a tiny bit of oil.
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9
Place the skewers on the grill. Cook for 3-4 minutes per side. The goal is to keep the chicken white and juicy, with just a few light golden-brown charred spots.
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10
Avoid overcooking; because there is no sugar or soy sauce in the marinade, the meat will not turn dark brown. Once the chicken feels firm and opaque, it is ready.
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11
Arrange the hot skewers on a serving plate. Drizzle the prepared sambal generously over the meat or serve it on the side for dipping.
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12
Sprinkle with a generous amount of crispy fried shallots and serve immediately with lime wedges and sliced lontong (rice cakes).
💡 Chef's Tips
Use chicken breast for the most authentic 'clean' look, but chicken thighs can be substituted for a juicier, higher-fat option. Do not skip the soaking of the skewers; it’s essential for the high-heat grilling process. If the sambal is too spicy, you can add a little more sugar or a teaspoon of honey to mellow out the Bird's Eye chilies. For the best smoky flavor, use a charcoal grill, but a cast-iron grill pan works perfectly for indoor cooking. Ensure the garlic is minced as finely as possible so it coats the chicken evenly without leaving large burnt bits.
🍽️ Serving Suggestions
Serve with 'Lontong' (compressed rice cakes) to soak up the spicy chili juices. A side of fresh cucumber slices and tomato wedges provides a cooling contrast to the fiery sambal. Pair with a cold glass of Indonesian sweet iced tea (Teh Botol) to balance the heat. For a complete meal, serve alongside a light vegetable soup like 'Sayur Bening'. Offer extra lime wedges on the side so guests can customize the acidity level of their skewers.