Thai Satay & Fries Recipe | Simplot Foods
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Thai Satay & Fries

Thai Satay Fries
Yield: 14.0 Servings (11.5 oz.)

Yield: 14.0 Servings (11.5 oz.)

Extra Crunchy fries drizzled with a sweet-spicy Thai chili glaze, served with chicken satay skewers and peanut dipping sauce.

Chicken Satay
Ingredient Weight Measure
Bamboo Skewers 44 count
Brown Sugar 2 Tbsp.
Chicken Tenders, Ligament Removed 4 lb.
Coconut Milk 13 1/2 oz.
Fish Sauce 1 oz.
Red Curry Paste 1 Tbsp.
Salt 1 tsp.
Tumeric, Ground 1 1/2 tsp.
White Pepper 1/2 tsp.
Thai Fry Sauce
Ingredient Weight Measure
Butter, Cold, Cut into 4 Pieces 2 oz.
Chili Oil 1 tsp.
Fish Sauce 1/2 oz.
Honey 2 oz.
Lime Juice 2 oz.
Rice Wine Vinegar 3 1/2 oz.
Sesame Oil 2 oz.
Fries
Ingredient Weight Measure
Cilantro, Finely Chopped 4 1/2 Tbsp.
Simplot Megacrunch® Fries: Battered Julienne Cut Fries, Skin On 3/16" 5 1/2 lb.
Peanut Sauce, Prepared 28 oz.
Red Pepper Flakes 3 1/2 tsp.
Preparation Instructions:
Chicken Satay
• Whisk together the coconut milk, fish sauce, curry paste, sugar, tumeric, salt and pepper in a large bowl.
• Add the chicken tenders and toss to coat, cover and refrigerate for at least two hours. Meanwhile, soak the bamboo skewers in water.
• Thread each chicken tender on a bamboo skewer. Grill or fry three tenders per order.
Thai Fry Sauce
• Combine the rice vinegar, fish sauce, lime juice, honey, chili oil and sesame seed oil in a shallow saucepan.
• Bring the sauce to a gentle boil, continue to reduce simmering over low heat for 15 to 20 minutes or until thick and syrupy.
• Remove from the heat and whisk in the chilled butter.
• Place the prepared sauce in a plastic squeeze bottle and hold for service.
Fries
• Prepare 6 oz of the Simplot fries according to the package directions. Remove from the fryer and drain them briefly.
• Place on a warm serving plate, drizzle with 1/2 oz of the Thai Fry Sauce. Sprinkle 1/4 tsp. of the red pepper flakes and 1 tsp of the cilantro over the top.
• Serve with three prepared Satay Skewers and 2 oz of peanut sauce in a cup.
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