Loaded Chicken Satay French Fries
You may or may not already be aware of this, but I’m a sucker when it comes to using up leftover food. I hate to see things to to waste, especially good food that I put time and effort into making on a regular basis. That was the case with my most recent chicken satay. I only had a small amount of chicken left over, but I had plenty of the peanut and curry sauce to use up, and I wasn’t definitely not going to allow that to go waste. The sauce was so addicting that I actually thought about it twice after I consumed the dinner the night before. The sauce had this creamy, salty, spicy thing going on with it, that one could want to reheat it and have a spoonful or two. Yes, it was that good.
And that got me thinking. Well, I was actually thinking of poutine, and that’s when it came together for me. How about a spin on poutine, but load up some homemade twice cooked fries with this chicken satay mixture!
First, if you have never had poutine, you must. Seriously. You will be hooked. On a second note, if you have never make homemade french fries, you must. They will change your whole outlook on french fries. I mean, homemade french fries are awesome. Seriously.
Let’s get started.
Ingredients for French Fries:
- 2 whole Russet potatoes, cut into 1/4 inch match sticks
- 3 cups canola oil
- Salt, to taste
- Cracked black pepper, to taste
- 1/2 cup of cooked chicken, chopped
- 2 tbsp fresh cilantro, chopped
Ingredients for Satay Sauce:
- 1 can coconut milk
- 3/4 cup of creamy peanut butter
- 3/4 cup water
- 3/4 cup granulated sugar
- 3 tbsp red curry paste
- 1 tbsp apple cider vinegar
Start by making the sauce. You can do this ahead of time. Add the satay sauce ingredients to a sauce pan, and simmer, stirring along the way. Once everything is combined, and forms a sauce, take it off of the burner and set it aside. Let cool, and store in a covered container in the refrigerator.
Add the cut fries to a large bowl of cold water, and keep them in there for about 20 minutes. This helps remove a bit of the starch from the potato.
Drain the potatoes and pat them dry them on a large towel, getting them ready for the oil. During this time, add the oil to a medium-sized pot and bring that up to about 300 degrees.
In small batches, add the fries and cook them only for about 5 minutes. Remove with a slotted spoon, and set them aside on some paper towel. Repeat with remaining potatoes.
When the potatoes are par-cooked, and drained, bring the oil temperature up to 350 degrees, and once reached, add the pre-cooked potatoes in small batches, back to the oil, cooking for another 5-7 minutes, or until they are golden brown, and crispy on the exterior. Again, remove with a slotted spoon, and set on some more paper towel to drain.
Repeat with the remaining fries.
Add the cooked fries to a mixing bowl, and generously season with salt and pepper.
BACK AWAY FROM THE FRIES. DO NOT EAT THEM UNTIL THEY ARE READY FOR THE REMAINING INGREDIENTS.
Warm up the satay sauce. Add the fries to a serving dish. Spoon the sauce all over the french fries. Shower with the cooked chicken and cilantro. Spoon over a bit more sauce, then get ready to dig in.
Now you have a couple of options. Dig in with a fork, or dig in with your fingers. Me? Fingers all the way.
The result was everything I thought about with that awesome satay sauce, and then you get blasted with the awesome texture of the french fries. A crispy exterior with a tender interior, that when combined with the sauce, well, I will say no more. These loaded chicken satay french fries were awesome!
Loaded Chicken Satay French Fries
Ingredients
- Ingredients for French Fries:
- 2 whole Russet potatoes cut into 1/4 inch match sticks
- 3 cups canola oil
- Salt to taste
- Cracked black pepper to taste
- 1/2 cup of cooked chicken chopped
- 2 tbsp fresh cilantro chopped
- Ingredients for Satay Sauce:
- 1 can coconut milk
- 3/4 cup of creamy peanut butter
- 3/4 cup water
- 3/4 cup granulated sugar
- 3 tbsp red curry paste
- 1 tbsp apple cider vinegar
Instructions
- Start by making the sauce. You can do this ahead of time. Add the satay sauce ingredients to a sauce pan, and simmer, stirring along the way. Once everything is combined, and forms a sauce, take it off of the burner and set it aside. Let cool, and store in a covered container in the refrigerator.
- Add the cut fries to a large bowl of cold water, and keep them in there for about 20 minutes. This helps remove a bit of the starch from the potato.
- Drain the potatoes and pat them dry them on a large towel, getting them ready for the oil. During this time, add the oil to a medium-sized pot and bring that up to about 300 degrees.
- In small batches, add the fries and cook them only for about 5 minutes. Remove with a slotted spoon, and set them aside on some paper towel. Repeat with remaining potatoes.
- When the potatoes are par-cooked, and drained, bring the oil temperature up to 350 degrees, and once reached, add the pre-cooked potatoes in small batches, back to the oil, cooking for another 5-7 minutes, or until they are golden brown, and crispy on the exterior. Again, remove with a slotted spoon, and set on some more paper towel to drain.
- Repeat with the remaining fries.
- Add the cooked fries to a mixing bowl, and generously season with salt and pepper.
- BACK AWAY FROM THE FRIES. DO NOT EAT THEM UNTIL THEY ARE READY FOR THE REMAINING INGREDIENTS.
- Warm up the satay sauce. Add the fries to a serving dish. Spoon the sauce all over the french fries. Shower with the cooked chicken and cilantro. Spoon over a bit more sauce, then get ready to dig in.
