Indonesian Chicken Satay Skewers with Peanut Sauce and Crispy Fries

Prep and Marinate the Chicken

1. In a bowl, combine the chicken thigh cubes with 2 tablespoons of ketjap manis, the soy sauce, minced garlic, ground coriander, ground cumin, 1 tablespoon of brown sugar, and 1 tablespoon of neutral cooking oil.
2. Mix well, cover, and let marinate in the refrigerator for at least 30 minutes (or up to overnight).

Bake the Crispy Fries

1. Preheat your oven to 200°C (390°F) and line a large baking sheet with baking paper.
2. Pat the cut potato fries completely dry with a clean kitchen towel.
3. Toss the fries with 2 tablespoons of neutral cooking oil, salt, and pepper until evenly coated.
4. Spread them in a single layer on the baking sheet and bake for 30 to 35 minutes, tossing halfway through, until crispy and golden brown.

Make the Peanut Sauce

1. In a small saucepan over medium-low heat, combine the peanut butter, 120ml water, 2 tablespoons of ketjap manis, 1 tablespoon of brown sugar, and the sambal oelek.
2. Whisk continuously until the ingredients melt together and thicken into a smooth, pourable sauce (about 3 to 5 minutes). If too thick, add a splash of water.
3. Stir in the lime juice, season with a pinch of salt to taste, and remove from heat.

Grill the Satay Skewers

1. Thread the marinated chicken pieces tightly onto the soaked wooden skewers.
2. Heat 1 tablespoon of neutral oil in a grill pan or cast-iron skillet over medium-high heat.
3. Grill the skewers for 3 to 4 minutes per side, turning occasionally, until cooked through and nicely charred on the edges.

Assemble and Serve

1. Place a heap of hot, crispy fries on one side of the plate.
2. Arrange the grilled chicken satay skewers next to them.
3. Spoon a generous amount of warm peanut sauce over the skewers.
4. Garnish the peanut sauce with crispy fried onions (bawang goreng) and serve immediately with a lime wedge on the side.