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Chicken Satay and Deep Fried Corn on The Cob

Chef H.J. Schumer shows us how to make deep friend corn on the cob and chicken satay with a Thai peanut dipping sauce.
Chef H.J. Schumer shows us how to make deep friend corn on the cob and chicken satay with a Thai peanut dipping sauce.

Chicken Satay


·     ¼ cup soy sauce

·     ½ cup lemon juice

·     1 tablespoon garlic chili pepper sauce

·     1 tablespoon brown sugar

·     1 tablespoon peanut butter

1.     Combine all the ingredients in a resealed bag and mix together well, Place chicken in marinade and refrigerate for at least 1 hour.

2. Cut the chicken into thin strips and place on skewers. Grill or broil until the chicken is golden brown, serve with dipping sauce.



Thai peanut dipping sauce
·     1 cup fresh-tasting dry roasted peanuts, unsalted

·     1/3 cup water

·     2 cloves garlic, minced

·     1/2 tsp. dark soy sauce

·     2 tsp. sesame oil

·     1 to 2 Tbsp. brown sugar, to taste

·     2 to 2.5 Tbsp. fish sauce - for vegetarians: substitute 2.5 to 3 Tbsp. regular soy sauce

·     1/2 tsp. tamarind paste OR 2 Tbsp. lime juice

·     1/2 tsp. cayenne pepper, OR 1 tsp. Thai chili sauce (more or less to taste)

·     1/3 cup coconut milk

Preparation:
1.     Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.

2.     Do a taste test, adding more fish sauce (or soy sauce) if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add a little more sugar.

3.     Serve warm or at room temperature with Thai Chicken Satay, as a dip with fresh veggies, with fresh spring rolls, or other Asian finger foods. Or combine with noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy!

Note: This sauce tends to thicken as it sits - just add a little water or coconut milk to thin it out, as needed. Otherwise it stores well if kept covered in the refrigerator (keep up to 2 weeks; freeze thereafter).
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