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!

Loaded Chicken Satay French Fries

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.

How to make Chicken Satay French Fries

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.

chicken-satay-french-fries-b

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
Author: 
Recipe type: Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • Ingredients for French Fries:
  • 2 whole Russet potatoes, cut into ¼ inch match sticks
  • 3 cups canola oil
  • Salt, to taste
  • Cracked black pepper, to taste
  • ½ cup of cooked chicken, chopped
  • 2 tbsp fresh cilantro, chopped
  • Ingredients for Satay Sauce:
  • 1 can coconut milk
  • ¾ cup of creamy peanut butter
  • ¾ cup water
  • ¾ cup granulated sugar
  • 3 tbsp red curry paste
  • 1 tbsp apple cider vinegar
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Repeat with the remaining fries.
  7. Add the cooked fries to a mixing bowl, and generously season with salt and pepper.
  8. BACK AWAY FROM THE FRIES. DO NOT EAT THEM UNTIL THEY ARE READY FOR THE REMAINING INGREDIENTS.
  9. 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.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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