When I first made sate madura, I remember standing in my kitchen watching the marinade turn glossy and dark from sweet soy sauce. It clung to the chicken in a way that promised deep, smoky sweetness. This version of Indonesian chicken satay feels a bit richer and bolder than sate ayam with peanut sauce, thanks to that generous drizzle of kecap manis and a fragrant spice base of garlic, shallots, and chili.
The charm of sate madura lies in its balance. It’s sweet, salty, and faintly spicy, the edges caramelising beautifully once they hit a hot grill. The sauce thickens into a dark glaze, and the sugar in the soy syrup ensures a perfect char. I’ve made it enough times to know that once you smell it cooking, you’ll start hunting for skewers before the grill’s even ready.
This recipe works wonderfully for anyone who loves strong flavours and sticky textures. It’s the kind of dish that pairs well with the beef satay in coriander marinade for a mixed grill, or you can serve it alongside the easy coconut and palm sugar satay marinade if you want to play with sweetness levels.
You can find the complete list of my regional satay variations, including Sate Padang with curried sauce, in the 10 Indonesian Satay Recipes collection.
Understanding Sate Madura
This style of satay hails from the island of Madura, known for its deeply spiced cooking. The sauce starts with a paste of chili, shallots, and garlic, which is then blended with palm sugar and kecap manis. The result is dark and syrupy, coating each piece of chicken with a sheen that caramelises perfectly under heat.
Ingredients (serves 4)
- 600 g boneless chicken thighs, cut into bite-sized cubes
- 3 cloves garlic, minced
- 4 shallots, finely chopped
- 1 tablespoon palm sugar, grated
- 2 tablespoons kecap manis (Indonesian sweet soy sauce)
- 1 tablespoon tamarind juice
- ½ teaspoon salt
- ½ teaspoon ground coriander
- 1 teaspoon chili paste (adjust to taste)
- 1 tablespoon vegetable oil
- 100 g roasted peanuts, ground
- 1 tablespoon lime juice
- 150 ml water
Ingredient Notes
Chicken thighs stay succulent through the high-heat grilling process, while the sugar and soy caramelise to form a rich crust. The chili paste adds background warmth rather than heat, and palm sugar gives a smoky sweetness you can’t quite replicate with brown sugar. Kecap manis is key here. Its syrupy texture is what makes the glaze thick and glossy. If you can’t find it, you can mix soy sauce with a spoonful of molasses, though it won’t quite match the same flavour depth.
Equipment Needed
A charcoal grill delivers that slight bitterness which complements the sweetness of the sauce. If you’re cooking indoors, a cast-iron grill pan gives satisfying grill marks and evenly distributed heat. Bamboo skewers should be soaked in water for at least half an hour to prevent burning. A small blender helps you achieve a smooth spice paste. I also use a small saucepan to warm the sauce until it thickens slightly before brushing it over the meat as it cooks.
Instructions
Blend the garlic, shallots, chili paste, coriander, and palm sugar into a smooth paste. Add kecap manis, tamarind juice, and oil, then coat the chicken pieces thoroughly. Let them marinate for at least three hours in the fridge.
Thread the chicken onto skewers and preheat the grill to medium-high. Cook for 3–4 minutes per side, brushing occasionally with extra marinade. The sugar will caramelise, giving the skewers a shiny glaze and slightly crisp edges.
To make the sauce, combine ground peanuts, water, lime juice, and a small spoon of leftover marinade. Heat gently until it thickens, stirring often so it doesn’t stick to the pan. Serve the skewers hot with a drizzle of extra kecap manis.
Satay Grill Techniques
Cooking sate madura over charcoal gives it the flavour it deserves. Position the skewers close enough to the coals for the glaze to bubble but not burn. The aim is for dark amber, not blackened sugar. Rotate the skewers often and keep a small bowl of sauce on hand for basting. The key to that glossy coating is multiple thin layers brushed during cooking.
What to Serve with This Recipe
Steamed white rice is the natural choice, but I like serving this with slices of warm lontong, those compact rice cakes that soak up the sweet sauce. Add a side of quick cucumber pickle for crunch and brightness. Pairing it with Sate Padang with curried sauce creates a nice contrast of spice and texture, especially if you’re planning a satay spread.
Wine and Beer Pairings
A dry Riesling works beautifully here, balancing sweetness without losing its structure. For something lighter, a chilled Pinot Gris pairs nicely with the soy and palm sugar notes. Beer lovers might enjoy a pale ale, its slight bitterness balancing the caramelised glaze. A wheat beer also fits nicely with the sweet soy flavour, keeping everything refreshing.
FAQ: Common Questions About Sate Madura
What makes sate madura different from other Indonesian satays?
It uses more kecap manis and chili, giving a darker, sweeter glaze compared to lighter coconut-based versions.
Can I make sate madura without peanuts?
Yes, though the sauce will be thinner. You can substitute ground cashews for a similar creaminess.
Is sate madura spicy?
It’s mildly spiced rather than hot. The heat depends on your chili paste and how long you cook the sauce.
Can I prepare the marinade ahead of time?
Definitely. It keeps for three days in the fridge and actually improves as the flavours meld.
Tips for Success with Sweet Soy Satay Marinade
For the best texture, make sure the chicken pieces are uniform so they cook evenly. The sugar-heavy glaze burns quickly, so keep the heat moderate and move the skewers often. Don’t skip resting the chicken after grilling. A few minutes on a plate under foil lets the juices redistribute, keeping everything moist.
Recipe Variation Suggestions
You can replace chicken with diced tofu for a vegetarian take. It soaks up the kecap manis beautifully and tastes wonderful when grilled to a light crisp. For more spice, add extra chili paste or sambal to the sauce. A teaspoon of crushed lemongrass in the marinade adds subtle citrus notes that work especially well if serving with seafood.
Storage and Reheating: Sweet Soy Chicken Satay
Keep leftovers in an airtight container in the fridge for up to three days. Reheat gently in a pan with a splash of water to loosen the glaze. The sauce can be reheated over low heat until smooth again. Avoid microwaving as the sugar may crystallise and harden. If frozen, thaw overnight in the fridge before warming.
Nutrition Information
The protein-rich chicken and peanuts make this dish satisfying while the tamarind juice adds digestive benefits. Palm sugar provides a less refined alternative to white sugar, giving sweetness with trace minerals. For gluten-free diets, ensure the kecap manis you use is made from gluten-free soy. This recipe is naturally dairy-free and rich in healthy unsaturated fats.
Sate Madura: Spiced Chicken Satay with Sweet Soy Marinade
Ingredients
- 600 g chicken thighs boneless, cut into bite-sized cubes
- 3 cloves garlic minced
- 4 shallots finely chopped
- 1 tbsp palm sugar grated
- 2 tbsp kecap manis Indonesian sweet soy sauce
- 1 tbsp tamarind juice
- ½ tsp salt
- ½ tsp ground coriander
- 1 tsp chili paste adjust to taste
- 1 tbsp vegetable oil
- 100 g roasted peanuts ground
- 1 tbsp lime juice
- 150 ml water
Instructions
- Blend the garlic, shallots, chili paste, coriander, and palm sugar into a smooth paste. Add kecap manis, tamarind juice, and oil, then coat the chicken pieces thoroughly. Let them marinate for at least three hours in the fridge.
- To make the sauce, combine ground peanuts, water, lime juice, and a small spoon of leftover marinade. Heat gently until it thickens, stirring often so it doesn’t stick to the pan. Serve the skewers hot with a drizzle of extra kecap manis.
- Thread the chicken onto skewers and preheat the grill to medium-high. Cook for 3–4 minutes per side, brushing occasionally with extra marinade. The sugar will caramelise, giving the skewers a shiny glaze and slightly crisp edges.