This is my best take on an Aussie Chinese restaurant-style satay chicken. We’ve eaten this so many times at our local, I had to figure out my own version so I could make it at home whenever the craving hit. If you love a good Chinese satay chicken, this is the closest thing to the real deal.
Kitchen notes
- If you want a proper Chinese-style satay chicken, you need to use Jimmy’s Sate Sauce. No way around it. So if you don’t already have a jar sitting in the cupboard or in the fridge, go get one.
- The bicarb is what gives the chicken that super soft restaurant texture. It’s called “velveting” and if you want that same result, don’t skip it.
- Good with broccoli, snow peas or whatever veg needs using up. Or keep it classic and skip the veg altogether.
- Best served over heaps of rice. Steamed, fried, whatever.
Where to find Jimmy’s
I’ve always picked my Jimmy’s up from an Asian grocery store. Most stock it. Like, who wouldn’t? But I’ve also seen it at Harris Farm, gourmet food stores and some independent supermarkets. Look for the jar with the green label. Oh, and you can get it on Amazon too if you want it delivered.
Good to know
- Chicken Cut: Chicken breast or thigh both work, but breast is what I see most often in Chinese restaurants.
- How to Velvet Your Chicken (Without the Bicarb Taste): To get that incredibly tender takeaway texture, this recipe uses a small amount of bicarbonate of soda. Don’t worry, the measurement is precise enough that you won’t taste it! f you prefer to play it extra safe, you can use the traditional restaurant rinsing method instead:
- Toss the sliced chicken in the bicarb soda alone and let it sit for 10 minutes.
- Rinse the chicken thoroughly under cold water, then pat it completely dry.
- Proceed with adding the rest of the marinade ingredients.
- Note: I usually skip the extra rinsing step to save time, but the option is there if you want a foolproof result!
- Tip on Using Jimmy’s: Start with 1 tablespoon of Jimmy’s and go from there. It does have a kick to it, so taste, add a little more and keep going until it hits your sweet spot.
- Extra Sauce: If you love sauce, like I do, simply add a little extra water until you get the consistency your after. You could also use a splash of coconut or evaporated milk if you prefer a creamier satay. I actually used to do this, but I prefer it with just water these days.
- Adding Vegetables: Broccoli (or other veg) is totally optional. Sometimes I skip it, sometimes I don’t. Depends how I’m feeling.
Looking for side dishes? Here are 20 easy sides to serve with satay chicken
Want to know more about Jimmy’s and how to cook with it? Hit the link below for my no-nonsense guide to using Jimmy’s in the kitchen.
More Chinese takeaway favourites
- Crispy Salt + Pepper Chicken
- Crispy Restaurant Style Sweet and Sour Pork
- Easy Air-Fryer Chinese BBQ Pork
- Chinese Chicken with Roasted Almonds
- Chinese Ham and Chicken Rolls (Cheats Version!)
- Crispy Lemon Honey Chicken
Satay Chicken Stir Fry
This is my best take on Aussie Chinese takeaway satay chicken. Proper satay flavour, tender chicken and ready in under 30 minutes.
Ingredients
VELVETED CHICKEN
- 2 large chicken breast fillets, thinly sliced (about 600g)
- 1 tablespoon soy sauce
- 1 tablespoon Chinese cooking wine
- 2 teaspoons cornflour
- ¾ teaspoon bicarbonate of soda
- Good pinch of ground white pepper
SATAY STIR FRY
- 2 tablespoons neutral cooking oil, such as canola or vegetable
- 1 large brown onion, cut into large cubes
- 2 cloves garlic, finely diced
- 1 teaspoon curry powder
- 1 ½ teaspoons caster sugar
- ⅓ cup smooth peanut butter
- 1-2 tablespoons Jimmy's Sate Sauce, adjust to taste
- ½ – 1 cup water
- 2 cups lightly steamed broccoli florets, optional
TO SERVE
- Cooked rice or fried rice
- Spring onions, sliced, optional
- Chopped roasted peanuts, optional
- Sliced red chilli, optional
Instructions
- Velvet the chicken first: Add the sliced chicken, soy sauce, Chinese cooking wine, cornflour, bicarb and white pepper to a bowl. Mix well and leave for at least 10 minutes.
- Heat 2 teaspoons of the oil in a wok or large non stick pan over high heat. Add half the chicken in a single layer. Let it sit undisturbed for 30 to 60 seconds to lightly brown, then stir fry until just cooked. Transfer to a plate. Repeat with the remaining chicken.
- Heat the remaining oil in the pan. Add the onion and garlic and stir fry for 1 minute. Add the curry powder and sugar and stir to combine. Return all the chicken to the pan and cook for another minute.
- Add the peanut butter and Jimmy’s Saté Sauce. Stir to coat. Gradually add water until the sauce is how you like it. You might not need it all, or you might want more.
- If using broccoli, add it now and cook until heated through. Serve with steamed or fried rice. Garnish with spring onions, chopped peanuts or some sliced red chilli if desired. Enjoy.
Notes
- Measurements: This recipe uses Australian cups and tablespoons. 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup = 250 ml.
- Shaoxing Wine (Chinese Cooking Wine): If unavailable, substitute with dry sherry. Avoid sweet cooking wines.
Unreal the whole family loved it so easy to make !!!
Thanks so much, Tia. I love hearing the whole family enjoyed it. That is exactly why I love this one. Big flavour and easy to get on the table. Appreciate you taking the time to leave five stars. Kate 😁
This is the closest I’ve come to the Chinese restaurants! SO GOOD!!
Hi Ava,
Thank you so much for trying the recipe and for leaving such a great comment. It has made my day!
I love that this brought you the closest to the real deal. That is exactly why I share these recipes.
Thanks again and happy stir frying.
Kate x