60 minutes
  • 400 gr chicken fillet
  • French fries
  • 4 tbsp sweet soy sauce
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • pepper and salt
  • 1 tsp Dijon mustard
  • 2 tbsp white wine vinegar
  • 6 tbsp sunflower oil
  • 1  head lettuce
  • 150 gr cherry tomatoes
  1. Preheat the oven to 200°C.
  2. Cut the chicken into 2 cm thick strips and mix with the soy sauce, cumin, coriander and a pinch of salt and pepper. Place in the fridge and let it marinate while you prepare the rest of the ingredients. Optional: marinate the chicken up to 24 hours in advance.
  3. Follow the Gwoon kant&klaar satésaus instructions.  
  4. Heat the oil in a (frying) pan to 145°C.
  5. Deep-fry the fries for 5 minutes. Drain and cool on kitchen paper.
  6. Thread the chicken onto the sticks.
  7. Heat the oil for the fries to 190°C. Fry the fries in the preheated oil for about 3 minutes until golden brown. Remove the fries from the oil, drain and season with salt.
  8. Meanwhile, make the salad: Put the mustard and vinegar together in a bowl and add to the salad together with the olive oil. Season with salt and pepper.
  9. Divide the satay between the plates and serve with the peanut sauce, mayonnaise, fries and salad.

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