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Donal Skehan
Satay Chicken & Crispy Rice Crush | DonalSkehan.com
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Satay Chicken & Crispy Rice Crush

October 28

This dish brings together the best of Southeast Asian comfort food – juicy, golden chicken thighs with a creamy, nutty satay sauce and a vibrant, textural crispy rice salad. The contrast of the warm, spiced chicken with the crunchy rice and cool, tangy cucumber salad makes every bite exciting. Don’t rush the rice step – letting it fry until slightly crisp gives the dish its signature “crush” and adds incredible depth and crunch. Adjust the heat with more or less chili, and serve with extra lime for that perfect zesty finish.

  • serves Serves 4
  • time 30 mins

Method

  1. 1. Make the sauce by whisking all the ingredients together until smooth, adding a little water if necessary to loosen.
  2. 2. Place the chicken into a bowl and add the turmeric, fish sauce and a glug of sesame oil. Season with salt and toss together to combine.
  3. 3. Place a griddle pan over a medium heat and add the chicken, cooking for 7 - 8 minutes on each side, until cooked through and golden then remove from the pan and set aside.
  4. 4. Whilst the chicken cooks, prep all the ingredients for the crispy rice salad; julienne the ginger, thinly slice the chillies, red onion and spring onions and cut the lime into wedges. Roughly chop the coriander and peanuts.
  5. 5. Mix the Thai red curry paste, curry powder and one tablespoon of sesame oil together in a large bowl then add the cooked rice into the bowl. With your hands, massage the paste into the rice, covering the rice as well as you can in the paste.
  6. 6. Heat another glug of sesame oil in a large wok then add the rice and stir fry for 4 - 5 minutes, until piping hot throughout. Place rice into a large bowl and stir through all of the remaining ingredients. Set aside.
  7. 7. For the salad, using a peeler, shave the cucumber into a bowl. Thinly slice the spring onions chilli and chop the coriander and add to the bowl along with the sesame oil and rice vinegar. Stir to combine
  8. 8. Serve the chicken with the crispy rice and shaved cucumber salad, with the satay sauce on the side for drizzling.

Ingredients

8 chicken thighs

1 teaspoon turmeric

1 teaspoon sesame oil

For the Satay Sauce

4 tablespoons smooth peanut butter

2 tablespoons fish sauce (plus extra for marinade)

2 tablespoons light soy sauce

1 tablespoon light brown sugar

Juice of 1 lime

For the Crispy Rice Salad

2 packs cooked white rice – about 1 lb 2 oz

1 tablespoon Thai red curry paste

½ teaspoon curry powder

1 tablespoon sesame oil

½-inch piece fresh ginger, grated

1 tablespoon sriracha

2½ tablespoons fish sauce

2 teaspoons superfine sugar

Pinch of chili flakes

2 small Thai red chilies, finely sliced

1 red onion, thinly sliced

3 spring onions (scallions), sliced

Large handful fresh cilantro leaves

Juice of 1 lime

⅔ cup salted peanuts

3 handfuls Rice Krispies – about 4½ oz

For the Shaved Cucumber Salad

1 cucumber

2 spring onions (scallions), thinly sliced

1 small Thai red chili, thinly sliced

Large handful fresh cilantro

1 tablespoon sesame oil

1 tablespoon rice wine vinegar

8 chicken thighs

1 tsp turmeric

1 tsp sesame oil

For the satay sauce

4 tbsp smooth peanut butter

2 tbsp fish sauce, plus extra for marinade

2 tbsp light soy sauce

1 tbsp soft light brown sugar

Juice of 1 lime

For the crispy rice salad

2 packs cooked white rice – 500g 

1 tbsp Thai red curry paste

½ tsp curry powder

1 tbsp sesame oil

1cm piece ginger

1 tbsp sriracha

40ml fish sauce

2 tsp caster sugar

Pinch chilli flakes

2 small Thai red chillies

1 red onion

3 spring onions

Large handful of coriander leaves

1 lime

75g salted peanuts

3 handfuls of rice krispies – 125g

For the shaved cucumber salad

1 cucumber

2 spring onions

1 small Thai red chilli

Large handful of coriander

1 tbsp sesame oil

1 tbsp rice wine vinegar