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.