📝 About This Recipe
This vibrant Thai-Western fusion dish reimagines the iconic flavors of Southeast Asian street food within the playful format of a gourmet slider. Juicy, lemongrass-infused chicken patties are seared to perfection and topped with a rich, velvety peanut sauce that balances sweet, salty, and spicy notes. Served on toasted brioche buns with a crisp, vinegar-based cucumber slaw, these sliders offer a sophisticated explosion of textures and aromatic herbs in every bite.
🥗 Ingredients
Satay Chicken Patties
- 1 lb Ground Chicken Thigh (cold, for better binding)
- 1 stalk Lemongrass (tender white part only, minced very fine)
- 3 cloves Garlic (grated or pressed)
- 1 tablespoon Fresh Ginger (finely grated)
- 1/2 teaspoon Turmeric Powder (for golden color)
- 1 teaspoon Coriander Powder
- 1 tablespoon Fish Sauce (adds essential umami)
Signature Peanut Sauce
- 1/2 cup Creamy Peanut Butter (natural, unsweetened preferred)
- 1 tablespoon Red Curry Paste (adjust for heat preference)
- 1/2 cup Coconut Milk (full fat for richness)
- 1 tablespoon Palm Sugar (or brown sugar)
- 1 tablespoon Lime Juice (freshly squeezed)
Assembly & Garnish
- 8 pieces Brioche Slider Buns (split and lightly buttered)
- 1/2 cup Cucumber (thinly sliced into rounds)
- 2 pieces Shallots (thinly sliced)
- 1/4 cup Fresh Cilantro (picked leaves)
- 2 tablespoons Rice Vinegar (to quick-pickle the cucumbers)
👨🍳 Instructions
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1
In a small bowl, toss the sliced cucumbers and shallots with rice vinegar and a pinch of salt. Set aside to quick-pickle while you prepare the rest of the dish.
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2
In a medium mixing bowl, combine the ground chicken, minced lemongrass, garlic, ginger, turmeric, coriander, and fish sauce. Mix gently with your hands until just combined; do not overwork the meat or the sliders will be tough.
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3
Divide the chicken mixture into 8 equal portions and shape them into small patties, slightly wider than your slider buns as they will shrink during cooking.
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4
Place the patties on a plate, cover with plastic wrap, and refrigerate for 15 minutes. This helps the flavors meld and the patties hold their shape.
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5
While the meat rests, make the peanut sauce. In a small saucepan over medium heat, whisk together the red curry paste and a splash of coconut milk until fragrant.
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6
Add the remaining coconut milk, peanut butter, and palm sugar. Stir constantly until the sauce is smooth and begins to bubble gently.
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7
Remove the sauce from heat and stir in the lime juice. If it's too thick, add a teaspoon of warm water until it reaches a pourable consistency.
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8
Heat a large non-stick skillet or cast-iron griddle over medium-high heat with a tablespoon of neutral oil.
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9
Cook the chicken patties for 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C) and they have a beautiful golden-brown crust.
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10
While the patties cook, toast the buttered brioche buns in a separate pan or under a broiler until golden and warm.
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11
To assemble, place a chicken patty on each bottom bun. Generously spoon the warm peanut sauce over the patty.
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12
Top with 2-3 slices of the pickled cucumbers, a few shallot rings, and a sprig of fresh cilantro. Close with the top bun and serve immediately.
💡 Chef's Tips
Always use ground chicken thigh rather than breast; the higher fat content ensures the sliders stay juicy under high heat. To get the finest lemongrass texture, remove the tough outer layers and use a microplane or mince until it's almost a paste. If the peanut sauce 'breaks' (oil separates), whisk in a tablespoon of boiling water to emulsify it back together. For an extra crunch, add crushed roasted peanuts to the top of the sauce during assembly. Wet your hands slightly when shaping the patties to prevent the chicken mixture from sticking to your skin.
🍽️ Serving Suggestions
Pair with a crisp, cold Thai lager or a dry Riesling to cut through the richness of the peanut sauce. Serve alongside sweet potato fries seasoned with a dash of five-spice powder. A side of green papaya salad (Som Tum) provides a refreshing, acidic contrast to the savory sliders. For a non-alcoholic pairing, a fresh Thai Iced Tea with a splash of lime is incredibly complementary. Arrange on a wooden platter with extra lime wedges and fresh bird's eye chilies for those who want extra heat.