- We are Sorted, a group of
mates from London exploring the newest and best in the world of food whilst trying to have a
few laughs along the way. We've got chefs, we've got normal and a whole world of
stuff for you to explore but everything we do starts with you. Oh hi, I'm Jamie and this is Barry. - Are you ready for
chicken satay, three ways? - I am so ready. - If you're a fan of chicken satay, I reckon we've probably got
you covered in this video. We've got everything from a
quick one, to a no-nut one, to a really chefy one. We're gonna eat them,
we're gonna compare them, we're gonna see which one is best. - And I can answer that straight away. It's this one. I'm obviously going to say
this but having tested this and eaten it, I don't
see how the other guys are gonna create something
that tastes as good as this. Also, it's so quick you're
not even gonna believe it. I am using chicken thighs, lime, chilli and coriander for garnish and all of this stuff. I'll list it as we go and you
can also find the full list and recipe in the link down below. And who's got time for
chopping and blending? So I'm using this. Quick prep, I'm peeling ginger,
taking the head off a chilli, slicing a lime, quartering some lemongrass and then all of this goes into my chopper along with the juices of
the lime, coconut milk, fish sauce, dark soy
sauce, ground coriander, garlic granules, ground
turmeric, light brown sugar, and my ultimate cheat,
crunchy peanut butter. Come on. Yes, I'm absolutely gonna do this. Lid on and I'm gonna juz
it up to a smooth paste. I need to let this down
slightly because at the moment it is a little bit thick so
I'm just adding some water and then I juz again. So call me Juz Michael. Look at that! This is the consistency you want! It smells amazing! I can't describe just how
incredible that is so you have to listen to Jamie and Ben talk
about how amazing it is later. I'm basically gonna not only
use this from the sauce but also as a marinade so two
tablespoons go into a bowl with my chicken thighs
which have been quartered and then give it a mix up. Turmeric makes everything
look like it tastes better and then it tastes better. Now I could leave these to
marinate but this is quick and speedy and still
amazing even if I don't. So these go straight onto
bamboo skewers that have been soaked in water so they don't
burn under the grill and then they go under the grill, four
to five minutes each side 'til they're crispy, delicious, juicy and cooked most importantly. If you're gonna give this
first bit a shot at home. Best to pick the chunkiest bit
of chicken, cut through and make sure that's cooked and
then the rest will be done. These go onto a plate. Scatter some chopped chilli for garnish. Wedge of lime. Spoon in some satay sauce, this is the star so
you want loads of it. And a few bits of coriander to finish, that makes it look like
you know what you're doing. - [All] Ah! - It's a good starting point. - Oh no, it's the end point. - This is the end point. So here's my challenge. Can I make a nut-free satay
chicken that is good enough to blow the mind of the
other two guys who are making a nutted satay chicken-- - No!
- Well I'm gonna give it the best shot I can. To make that happen each element is gonna have to be spectacular. So to start, I'm gonna marinate my chicken using chicken breasts and all
of these marinade ingredients including kaffir lime
leaves and palm sugar. My satay sauce is obviously
not going to include any nuts at all so I'm
gonna replace them with a bunch of seeds, yogurt, and
all of this, I will tell you about them later and
the full ingredients are down below in the recipe. Obviously I'm gonna
need some bamboo sticks, a little bit of garnish and
we're gonna be helped out by this guy. First up, let's marinate
our chicken in a marinade that we have to make. So into the Multi Mill
goes turmeric, lemongrass, kaffir lime leaves, palm sugar,
ground coriander, soy sauce, and little bit of water just
to bind it all together. To prepare the chicken we're
gonna cut it into thin, yet also wide strips. You'll see what I mean in a minute. Worth pointing out at this
stage, we're using breast because when we did satay chicken a
long time ago, people told us we should be using breast not thigh. Something that Mike seems
to have duly ignored. With the chicken stripped up,
it can go into the bowl, along with the marinade
and we'll leave it there to marinate for a while. Oh is that the right way around? Yeah it is the right way around. I always get confused with
marinade and marinate. As with any good marinade,
the longer you can leave it the better. A couple of hours, over night. To be honest, there's so much
flavor in there, we're gonna crack straight on and start
weaving those thin yet wide strips through our bamboo skewers. We get the chicken under
the grill for a few minutes whilst we get on with our sauce. Now how, I hear you ask, are
we gonna get that satisfying nutty taste without using nuts? We're gonna use seeds and to
make the most of those seeds, we're gonna toast them to
bring out a nutty flavor. Sunflower, pumpkin, sesame
seeds, into a dry pan to toast for a few minutes and then
we'll add them into a blender along with our other sauce
ingredients to create the perfect no nut satay sauce. When you can start to smell
your seeds, they're done. Get 'em off the heat, pop
'em into your food processor along with the other sauce
ingredients, give 'em a wiz and then share in the
delight that is an amazing nut free satay sauce. Ah, chicken seed-tay - Interesting. What? I'm gonna ignore that and move
straight along to this one. Little bit more time involved, but so much better. For this version the chicken
is very similar but the sauce is where it gets amazing. Unlike Mike's no cook or
Jamie's quick hot seed sauce, this one needs cooking out. I'm gonna use exactly the
same ingredients as Jamie did for his marinade. Basically throw them all into
the Multi Mill blitz up and it's the lemongrass and
kaffir lime that gives this an amazing flavor. Chicken breasts, and they're
going on soaked bamboo skewers but the sauce is where
it gets interesting. Loads of roasted peanuts
shallots, garlic, chilli sauce, tamarind paste and a whole
bunch of other things that we're gonna cook out. And to do it I'm gonna need one of these. I'm gonna start with
the marinade and chicken which is the exact same as Jamie's. A bunch of ingredients into
the chopper, make a paste, let it down with water, and
marinate chicken breast slices. Now like with any marinade,
the more time you give it, the better, but there's so much
flavour in here that actually we're gonna move straight on. So long as you got your bamboo
skewers soaked in water so they don't burn under the
grill, so soaked in fact, it should go, whoa dad joke, dad joke. Does that look good? It doesn't look good does it? Just like the other two
underneath a really hot grill and you go through the phases
of smelling like a sauna as wet bamboo heats up, to
perfectly charred chicken at the end. And now an incredible sauce, it
starts with loads of peanuts they are already roasted and
shelled but I'm now gonna add them to a hot pan and give
them a nice golden color. While those toast off in the
pan, I'm gonna peel and halve a couple of shallots, peel
some ginger, some garlic, and hack up two sticks of lemongrass. Now top tip, fresh
lemongrass, fresh kaffir lime, ingredients like that
makes such a difference but they're not cheap and not always easy to get a hold of. I buy them in bulk from an
Asian supermarket in London. You can buy 20, 30 lemongrass
sticks, freeze them and just wack 'em out whenever you need them. They are a little bit soft,
but they have the same amazing flavour in a marinade or sauce. Once you can hear the
peanuts sizzling a little bit in their natural oils and
they've gone a wonderful golden brown, lift them up
to a crumb in the chopper and then put that to one side in the bowl. By blending it when the
peanuts are warm you get this phenomenal smell, this fine
crumb, and then you can use the same chopper, the same
blade, to make a paste. Your shallot, garlic,
ginger, and lemongrass, all in and blitz up. Add some peanut oil into
the pan you just toasted the peanuts off in and
then in with your paste. Once that chopped up mixture
has a head start in the oil, everything else goes into
the sauce, your peanut crumb, a whole tin of coconut milk,
and the other ingredients. There's a few here that stand
out from the other guys, shrimp paste, a little
teaspoon goes a long way. Tamarind paste, chilli paste,
and I've got palm sugar and this stuff is absolutely brilliant! Just it shave off and
it's awesome richness in a dark brown caramely kinda flavor. So many flavors layering up
there you now need to let that bubble away for half an hour so that all the flavours mellow out and balance out and if you add in about 200
mil of water to loosen it down, it will begin to reduce down
again in about half an hour back to the same consistency. Now it's up to you, you can
either leave it just like this once the sauce is finished
bubbling away or same bit of kit with the hand blender
attachment and make it super creamy by blending in the pan. Then taste it, adjust for
seasoning, a little bit more soy, fish sauce, lime, depending
on how you like it and serve it with your
skewers and the garnish. - Ah!
- Okay, okay, okay. - Street food spectacular. - We need to eat these
and guys, you're welcome. You're not having all of that. - Spoon yourself a bit of sauce. Straight off it looks
like bright peanut butter. It's got peanut butter consistency to it. - Cheers. - [Both] Cheers. - The genius of that recipe is the fact that it's a no cook sauce
and it still taste that good. - For a foodie, or a person who
cooks at home a lot, it uses a fair few ingredients
but it is a cheats version and it doesn't take as long as Ben's. Yet that sauce is incredible. - Peanut butter and coconut
milk combined, that's the simple cheat but you've still
got all the freshness of the lemongrass and the ginger and all the other wonderful bits in there, the lime, and it's great. - The thigh does carry a lot
of flavour with it doesn't it? - It's my favorite, I wouldn't go breast. I know that that's sacrilege
but, for you guys watching basically this sauce is the
creamiest, freshest, citrusiest peanut butter you've ever
tasted and it's absolutely phenomenal and I think
you could put that with so many other different things. - It's no cooked and therefore
served at room temperature but it's equally good warmed
up a little bit as well, like it works both ways. - That's a really odd way to say that. I would have probably said not cooked rather than no cooked. (laughs) - It's no cooked.
- Come on then. - Right enough of that! - I'm intrigued a bit, I have no idea what this is gonna taste like and-- - Fabulous! - And ill give you this right
now, if I'm underwhelmed, I gonna tell you I'm underwhelmed. - Cheers. - Cheers. - Oh that is really well
cooked chicken mate. - The marinade on that is a step above the quick sauce covering. That is delicious. - Oh not, a step above? Come on, behave. - Having seeds rather than nuts adds a really interesting texture difference first of all. But also I think you
get more of the flavours of the lemongrass, the kaffir lime leaves. I think more of the freshness
comes through rather than the fattiness of the peanut butter. - I'd agree. In the pan you get all
of those kind of what they'd call nutty aromas
as they're toasting off. But once it's blended
together, it's cleaner. - If you're looking for a nutty sauce, but you can't have nuts, that's pretty close - I'm not even sure if it's a compromise. - So I already know that
you have fantastic chicken. - 'Cause it's the same as yours? - Yes. - Cheers.
- Cheers. - I think it has similar profile to these. A little more of that kind
of tamarind and shrimp paste umami sweet tang but without
the cloyingness of the first or the crunch of the second. So it's slightly different,
it's smoother, it's creamy but not cloying. - I'd 100% made this because
I'm me and that is stunning and I actually think for what I want, I think that taste the best. I would absolutely made that as well, and the same with this. I'm not sure whether id
have that as a satay. I'd have that as something
different perhaps with a salad or with, you know when you
wanna freshen up something, it's a nice way to improve meats and salads and grains and things. Isn't it? - I think it's the perfect
way for people to be able to enjoy satay if they don't
like nuts, or can't have nuts. This is really interesting. Right pick a favorite. - I think that is the most
interesting on the table and I didn't think that we'd get something that we are that proud of without nuts. That one's my favorite. - Spoiler.
- 100% that. That is me. - I'm gonna have to go with
this one purely because it doesn't compromise on flavour but it does compromise on nuts. I think it's perfect. - Well these guys are wrong. Why don't you tell them that in the comments down below and
keep on suggesting which dishes we should compare next. - They were sensational! - And all the recipes
are available down below. - If you liked the video give
it a like, if you haven't subscribed already, then subscribe. Click the bell get notified
every time we upload a video. That Wednesdays and Sundays at 4:00 p.m. See you soon! (laughs)
- nearly. As we mentioned, we don't just make top quality YouTube videos. - [Man] Lol! - We built the Sorted Club
where we use the best things we've learned to create stuff
that's hopefully interesting and useful to other food lovers. Check it out if you're interested. Thank you for watching, and
we'll see you in a few days. - This is literally getting
made, a lot in my house.
