Kay Pachok (Skewered Chicken)
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Malaysian
Serves: 6-7
  • 4 Chicken Legs - each cut into 5 pieces.
Spice Mix
  • 4 Dried Chillies - soak to soften (deseed if you don't want too hot)
  • 5 Fresh Chillies (deseed if you don't want too hot)
  • 400g Shallots
  • 15g Lengkuas (Galangal)
  • 30g Gula Melaka (Palm Sugar)
  • 35g Belacan (Prawn Paste)
  • 50g Kerisik (Pounded Roasted Coconut)
  • 1 tablespoon Coriander Powder
  • 1 teaspoon fennel Powder
  • 200ml coconut milk
Spice mix :
  1. Blend chillies, shallots, lengkuas, gula Melaka, belacan and kerisik.
  2. Put blended ingredients into a saucepot and add corriander and fennel powder. Mix.
  3. Add santan and stir to mix.
  4. Bring the mixture to a boil and simmer for about 10 minutes.
  5. Set aside.
For the chicken :
  1. Skewer 3 pieces of chicken per satay stick.
  2. Steam the chicken pieces over rapidly boiling water for about 5 minutes.
  3. Preheat oven to 180C and line a baking tray with foil (to make cleaning easier).
  4. Place skewered chicken onto tray and coat with a layer of spice mix.
  5. Grill for about 40 minutes, basting with the spice mix every 10 minutes until chicken pieces are well coated and the spice mix is browned.
Recipe by at https://justasdelish.com/kay-pachok-skewered-chicken/