Chicken Sate

sous vide kipsate

Author: Jorick van Souvy

Persons: 4

Temperature: 64

Cooking time: 1 hour

Prep time: 30 minutes


  • 500 g chicken thighs
  • 1 onion
  • 2 tbsp sunflower oil
  • 2 garlic cloves
  • 2 tbsp ketjap manis
  • 1 lime
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp sea salt
  • 1 tsp ginger powder
  • 3 tsp sambal oelek
  • 1 tsp salt
  • 1 tsp brown caster sugar
  • Satay sticks


  1. Make the marinade -

    Grab a blender and add the juice of half a lime together with the cumin, turmeric, sea salt, ginger powder, sugar, sambal and turn on the blender. Make a herbal marinade from it and set it aside. Roughly chop the garlic and onion and then fry it in a pan with some oil until translucent. Add the herb marinade to the translucent garlic and onion and fry for 2 minutes. After 2 minutes, add the soy sauce and mix the mixture together. Remove the marinade from the heat and place it in a large bowl.

  2. Marinate the chicken -

    Cut the chicken thighs into cubes while the marinade is cooling. When the marinade has cooled, add the chicken thighs and make sure it is mixed. Cover with cling film or a lid and leave overnight for best results.

  3. Set the Souvy Cooker to 64 °C -

    Take a pan or sous vide container and fill it with warm water. Set the sous vide device to 64 °C.

  4. Thread the chicken -

    Strain the chicken thighs from the marinade and thread them onto the skewers.

  5. Yarn -

    Place the chicken satay in the sous vide bags . Place the sous vide bag in the water bath and set the timer for 60 minutes. When the timer goes off, pat the chicken satay dry with a cloth and then fry it until golden brown over high heat with some butter. It is also possible to place the sticks on the barbecue.

  6. Make it even tastier -

    Complete the dish with peanut sauce.

Reading next

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short rib sous vide




Het recept was er niet minder om. Zojuist gegeten en het hele gezin was enthousiast.



Bedankt voor je oplettendheid! Het is direct aangepast Ramon.



Ajam betekent idd kip, maar babi is varken.

Jorick van Souvy

Jorick van Souvy

Hi Peter, bedankt voor je reactie. Wellicht moet er wat meer peper en zout toegevoegd worden aan het recept! Hoe was het resultaat na het branden met de Searzall?

Peter T.

Peter T.

Gisteren dit recept bereid volgens beschrijving. Saté was heerlijk sappig en mals.
Marinade wat aan de flauwe kant maar best wel oké. Ik heb er voor gekozen om de saté met een net aangeschafte searzall te bruinen. Geweldig! Bedankt voor het recept!

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