Satay Ku Batata is a signature Antillean-Chinese dish from Curaçao featuring marinated grilled chicken skewers paired with double-fried potato wedges, a fragrant star anise and peanut butter sauce, and fiery pickled onions. The combination of tender satay, crispy potatoes, and layered spiced sauce defines street food comfort across the ABC islands.
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Cut the chicken thigh fillets into pieces. Mix with sunflower oil, paprika, cumin, coriander, masala, salt, and pepper. Let marinate well.
Soak the skewers in water so they do not burn during grilling.
Thread 5 pieces of chicken onto each skewer and grill the satay for 15 minutes on the barbecue, in the oven, or in a pan. Turn halfway through.
For the sauce: melt the butter in a pan and add the flour. Let simmer for a minute, then add the water. Stir well until the sauce is smooth.
Add the onion powder, masala, garlic powder, maggi (or stock cube), trassi, mustard, peanut butter, star anise, and sugar. Let the sauce simmer gently for 10 minutes. Remove the star anise after cooking.
For the potatoes: cut the potatoes into large wedges. Rinse them and dry thoroughly.
Fry the potatoes for 3 minutes at 160°C. Let them drain.
Increase the temperature of the deep fryer to 180°C and fry the potatoes until golden brown.
For the spicy onions: finely chop the onions and Madame Jeanette pepper. Mix with garlic powder, vinegar, water, salt, and optional MSG. Let stand for at least 1 hour, preferably overnight.
To serve: plate the fried potatoes with the chicken satay skewers, spoon sauce over them, and finish with the pickled onions.
Store cooled chicken satay and fried potatoes separately in airtight containers up to 3 days; reheat potatoes in a 180°C oven for 5 minutes to restore crispness. Sauce and pickled onions keep refrigerated for up to 1 week.
wooden skewers (soaked) · deep fryer or heavy-bottomed pot with thermometer · grill, oven, or large pan for cooking satay
Thigh fillet is preferred for juiciness during grilling, but chicken breast works; marinate it longer (at least 30 minutes) to prevent drying out, and monitor closely during the 15-minute grill time.
It's a Caribbean hot pepper common in Curaçao; substitute with scotch bonnet, habanero, or Thai chili for similar heat, adjusting quantity to taste preference.
Soaking prevents wooden skewers from burning during the 15-minute grill time, whether on barbecue, in oven, or pan.
Yes; prepare them at least 1 hour in advance, preferably overnight, to develop full spice and flavor before serving.
Trassi is fermented shrimp paste (optional); ve-tsin is MSG (optional). Both add umami depth but are not essential—omit if unavailable.
