Verna Gao's Korean spicy pork bulgogi
Make a Korean feast with content creator Verna Gao's super-simple spicy pork bulgogi with steamed rice, lettuce wraps and cucumber banchan
Verna Gao's easy chicken satay
Serves 3 - 4
Easy
Prep:
Cook:
plus marinating time
Verna Gao's easy, Thai-inspired chicken satay skewers are packed with creamy, fragrant flavour
Skip to ingredients
- 750g chicken thigh or breastcut into cubes
MARINADE
- 2 tbsp peanut butter
- 1 tbsp Thai red curry paste
- 100ml good-quality coconut milk
- 1 tbsp brown sugar
- 1 garlic cloveminced
- 1 tsp grated ginger
- squeeze of lime juice
- saltto taste
QUICK PICKLE (OPTIONAL)
- julienned carrots and cucumbers
- a few coriander leaves
- finely chopped red chillito taste
- squeeze of lime juiceplus extra to serve
- steamed rice and coriander leavesto serve
Method
step 1
Whisk together all of the marinade ingredients in a bowl until smooth. Set aside a few spoonfuls of the sauce for drizzling later and combine the chicken with the rest of the marinade, coating well. Marinate for at least 20 mins or up to overnight for a deeper flavour.
step 2
Thread the chicken pieces onto skewers ready for cooking. Heat a drizzle of oil in a pan over a medium-high heat. Cook the skewered chicken for 6-8 mins until browned and cooked through. Alternatively you can also grill until charred on the edges.
step 3
Meanwhile make the quick pickle by combining the julienned vegetables, coriander, chilli, lime juice and a pinch of salt in a small bowl. Set aside.
step 4
Serve the skewers with a squeeze of lime and the remaining satay sauce alongside steamed rice and the quick pickle or fresh vegetables.
