Summary

Ingredients

• 800 g chicken breast fillet (s)
• 5 tablespoon soy sauce, dark
• 5 tablespoon Ketjap Manis (sweet soy sauce)
• 2 tablespoons oil
• 3 cm ginger, fresh

For the sauce:

• 250 ml coconut milk
• 130 g peanuts, roasted, salted
• 2 tablespoon curry paste, red
• 2 tablespoon palm sugar or brown sugar
• 3 tablespoon peanut oil
• salt

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Instructions

1. Soak wooden skewers in cold water for 5-10 minutes to prevent them from burning during frying. Cut the chicken breast fillets lengthways into 0.5 cm thin slices and place them in a wave shape on dry, patted wooden skewers.
2. Peel and finely chop the fresh ginger, mix it with the dark soy sauce and Ketjap Manis, and drizzle over the skewers. Place the skewers in a bowl, refrigerate, and marinate for 1.5 hours, turning them several times.
3. While marinating, finely chop roughly a handful of peanuts for the sauce. Heat roughly enough peanut oil to cover the bottom of a saucepan over medium heat, fry roughly a dollop of curry paste in it, then stir in roughly a can of coconut milk. Add the chopped peanuts and roughly a dollop of palm sugar, and simmer on medium heat for 8-10 minutes. Season to taste with salt.
4. Remove the skewers from the marinade and pat dry. Heat the oil in a large pan over medium-high heat and fry the skewers one after the other on both sides until golden brown and cooked through (internal temperature 74°C / 165°F). Arrange on a platter and serve with the peanut sauce.