Han's delicious satays

4 Persons - 30 Minutes


For 16 satays

  • 600 grams of chicken breast and / or chicken thigh
  • Go-Tan Baked unions

For the dry marinade

  • Salt
  • 1 teaspoon pepper
  • 1 tablespoon ketoembar
  • 3 teaspoons garlic powder

For the wet marinade

  • 150 ml Kecap Manis
  • 1 onion (optional)
  • 2 garlic cloves (optional)
  • 5 kemirino nuts (optional, available at toko)
  • 1 red pepper (optional)
  • 2 lemon leaves (frozen, available at toko)
  • or 2 cm lower soft peeled lemongrass (optional)
  • or 1/2 grated lime zest (optional)
  • 2 cm galangal root (optional)

For the satay sauce

  • peanut butter
  • Water
  • sambal Badjak
  • soy sauce Manis


  1. Cut the chicken into pieces up to 1 cm thick.
  2. Mix the salt, pepper, ketoembar and garlic powder into the chicken and let it rest in the fridge for at least 1 hour.
  3. Add the rest of the wet marinade ingredients to a food processor and blend. Mix the marinade through the chicken and let the marinade marinade in the refrigerator, preferably overnight.
  4. Thread the satay and grill on a grill plate or BBQ.
  5. Heat and mix the ingredients for the satay sauce to your own taste in a pan over a low heat.
  6. Serve the satay with the satay sauce and some Go-Tan baked unions