Curried Chicken Satay With Fresh Mint-Soy Dipping Sauce
Submitted by Wayne Wachtstetter on Jan 26, 2018

The skewers with curried chicken are served with drizzled mint-soy sauce. It is worth the time spent to prepare and enjoy.

Servings:
8

Complexity:   
Hard

Total Time:
1h 35m

Ingredients:
Chicken Satay Recipe:
2 boneless skinless chicken breast halves
1-1/2 teaspoons curry powder
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
2 tablespoons peanut oil or vegetable oil

Mint-Soy Dipping Sauce Recipe:
2 large cage-free egg yolks, lightly beaten
1/4 cup rice wine vinegar
2 tablespoons finely chopped fresh mint leaves
1 tablespoon low-sodium soy sauce
1/2 teaspoon ground coriander
1/2 cup regular or roasted peanut oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions:
Soak two dozen 6-inch bamboo or wooden skewers in water for 30 to 60 minutes. With a sharp knife, cut each chicken breast lengthwise into 12 long, thin strips. Thread 1 strip onto each of the skewers, weaving the skewer back and forth along the length of each chicken strip. Arrange the skewers on a large platter or baking tray.

In a small bowl, combine the curry powder, pepper, salt, and cumin. Drizzle the oil over the chicken strips, turning to coat them evenly, and then evenly sprinkle the curry powder mixture over them on both sides. Cover the platter or tray with plastic wrap and marinate in the refrigerator for at least 1 hour.

For the dipping sauce, in a food processor fitted with the stainless-steel blade or a blender, put the egg yolks, vinegar, mint, soy sauce, and coriander. With the machine running, slowly drizzle in the oil and continue processing until smooth. Transfer the sauce to a bowl, season to taste with salt and pepper, cover with plastic wrap, and refrigerate.

Prepare a fire in an outdoor grill; or preheat a hinged indoor grill or panini maker, a stovetop grill pan, or a broiler. Grill the skewers, in batches if necessary, until cooked through and nicely browned, about 2 minutes per side on the outdoor grill, in a grill pan, or under the broiler, or 2 minutes total on a hinged grill or panini maker. (If using a hinged indoor grill or panini maker, take care that the skewers don't prevent it from closing properly.

Serve the skewers immediately, passing the sauce for guests to drizzle over their own skewers or to spoon onto their plates to use as a dip.

Cook's Notes:
This recipe was submitted by Wolfgang Puck.