Chicken Satay - 12 Pack
87%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaPhilippe Chow’s signature chicken satays are marinated, skewered, wok fried, and served with Chef Chow’s famous luscious and creamy peanut sauce!
Since opening its doors on New York’s ritzy Upper East Side in 2004, Philippe Chow has become renowned as one of America’s finest, most upscale destinations for Beijing-style Chinese cuisine. Executive Chef Philippe Chow began cooking as a teenager in his native Hong Kong, and after years of cooking in some of the world’s most high-profile kitchens, his restaurant took New York by storm. Philippe Chow is more than just one of New York’s best Chinese restaurants; with its consistent quality, impeccable service, and meticulous attention to detail, it’s nothing short of a must-visit.
This package serves 3-4 people and includes
- 12 Chicken Satay Skewers, uncooked (each approx. 1.6 oz.)
- Satay Sauce (4 oz.)
- 4 Pairs of Branded Chopsticks
- Kit ships with ice packs that may thaw during transit.
- Upon arrival, store items in the refrigerator.
- Items may be stored for up to 5 days in the refrigerator.
To Serve
Peanut Sauce
- Prepare a bain-marie (double broiler) by bringing a pot of water to boiling, then reducing the heat to low.
- Place a heatproof bowl over the pot, ensuring that the bottom of the bowl does not touch the water.
- Add the sauce to the bowl above the water. Gently heat the sauce for 30 minutes, stirring occasionally to ensure even heating and to prevent any scorching or sticking.
- Add Peanut Sauce To Satay: Generously drizzle peanut sauce over satay. Your satay are now ready to be enjoyed. Relish in the combination of crispy meat and flavorful peanut sauce in every bite.
- Note that the amount of Peanut Sauce used is to your personal taste.
Satay
- Before You Start: We suggest first gathering the following before you start to prepare your meal: frying pan, double broiler, mixing spoon, plate, paper towels, vegetable oil, water.
- Heat Oil: Fill a pan with enough vegetable oil to fully submerge satay; heat to 350°F, a suitable temperature for deep frying that ensures a crispy exterior without burning. If the satay are too long for the pan, cut them in half for easier handling.
- Cook Satay: Carefully place the satay in the hot oil. Deep fry for 2-3 minutes, or until golden brown, indicating a perfect crispness.
- Drain Satay: After frying, transfer the satay to a plate lined with paper towels to absorb excess oil. For beef satay, allow them to rest briefly after frying to let juices redistribute, ensuring a more flavorful and tender bite.
Chicken, Satay Sauce
Contains Peanuts, Eggs, Dairy
NYC’s Acclaimed High-End Chinese Destination
NYC’s Acclaimed High-End Chinese Destination
Since opening its doors on New York’s ritzy Upper East Side in 2004, Philippe Chow has become renowned as one of America’s finest, most upscale destinations for Beijing-style Chinese cuisine. Executive Chef Philippe Chow began cooking as a teenager in his native Hong Kong, and after years of cooking in some of the world’s most high-profile kitchens, his restaurant took New York by storm and has since expanded to a second location in NYC’s Meatpacking District and another in Washington, DC.
Philippe Chow is more than just one of New York’s best Chinese restaurants; with its consistent quality, impeccable service, and meticulous attention to detail, it’s nothing short of a must-visit, and Chef Chow’s cooking has become legendary. Now, for the first time, his most sought-after signature dishes – from crisp-skinned Peking Duck to luxurious Lobster Noodles to crispy Spicy Prawns – are shipping nationwide!
