Classic Chicken Satay with Peanut Sauce

1.In a medium bowl, combine the minced lemongrass, garlic, grated ginger, turmeric, cumin, coriander, white pepper, soy sauce, fish sauce, brown sugar, vegetable oil, and lime juice. Mix well to create the marinade.

2.Add the chicken pieces to the marinade, ensuring each piece is well-coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours.

3.While the chicken marinates, prepare the peanut sauce. In a medium saucepan, whisk together the coconut milk, peanut butter, soy sauce, brown sugar, lime juice, minced garlic, and sriracha (if using).

4.Heat the mixture over medium heat, stirring constantly, until the peanut butter is fully incorporated and the sauce is smooth and creamy. Do not boil.

5.Reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly. If the sauce is too thick, add water, 1 tablespoon at a time, until it reaches your desired consistency. Remove from heat and set aside.

6.Thread the marinated chicken pieces onto the soaked bamboo skewers, leaving a small space between each piece.

7.Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates.

8.Grill the chicken skewers for 3-4 minutes per side, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 74°C (165°F).

9.Serve the chicken satay hot, with the warm peanut sauce for dipping.