Peanut Butter Aioli With 'Thai' Chicken Satays

• Thai Chicken Satays
• 2 skinless chicken breasts
• 3 shallots, chopped
• 2 garlic cloves, crushed
• 1 tablespoon light soy sauce
• 1/2 teaspoon cayenne pepper
• 1 teaspoon ginger, finely chopped
• 1/2 teaspoon sea salt
• 1 teaspoon brown sugar
• 1 teaspoon tumeric
• 1 egg white, lightly beaten
• 2 tablespoons plain flour
• 1 teaspoon fish sauce
• 1-2 tablespoons water
• Groundnut oil for deep-frying
• Peanut aioli to serve
• Peanut Butter Aioli
• 1 large egg yolk, preferably from organic eggs
• 2 teaspoons apple cider vinegar
• 1 teaspoon rice wine vinegar
• 1 clove (smoked) garlic, mashed or passed through a garlic press
• 3/4 cup grapeseed oil
• 1/3 cup olive oil
• 1-2 tablespoons of chilli oil
• 2 tablespoons smooth peanut butter
• 1 teaspoon or more of jarred lemongrass
• Kosher salt, to taste
• Crushings of grains of paradise, to taste
• Lime juice, Light soy sauce, chilli oil, to taste

1. Cut the chicken into cubes and then mince with a large knife, a mincer of food processor.
2. In a bowl, mix the chicken well with the shallots, garlic, soy sauce, cayenne, ginger, salt and sugar. Stir in the egg white and flour and knead gently to combine. Cover the mix with some cling film and refrigerate for several hours or overnight.
3. When ready to cook, heat about 2cm of oil in a lnon-stick pan. When the oil is hot, shape the chicken into balls or a sausage shape using a cooking spoon and though the mixture looks soft and unconsolidated, it will keep its form, so don't worry. Fry a few pieces at a time, being careful not to overcrowd the pan. Turn them around so they colour evenly and leave to cook for 2-3 minutes. Remove from pan using a slotted spoon and into a colander, so the excess oil drains away.
4. While the chicken pieces cool, prepare skewers. If using wooden skewers, soak in water for half an hour. rnrnCheck a piece for doneness - if still raw, place on skewers and bake in middle of oven at 180 degrees centigrade for 10 - 12 minutes. Repeat till all pieces are warm. You can serve immdeiately or set aside and reheat gently just before serving in a gill pan.
5. Serve with peanut aioli
6. Rinse a stainless steel bowl with hot water and then dry with kitchen tissues. Put the egg yolk, vinegar vinegars, mashed garlic and a tiny pinch of salt in the clean bowl. Using a large balloon whisk, whisk as you gently pour in the grapeseed oil in a thin stream. The mixture will thicken and lighten in colour as you whisk. Once the grapeseed oil is finished, continue with the olive oil and chilli oil.
7. Gently warm the peanut butter in a pan, thinning with some water till fluid. Add the warmed peanut butter to the aioli mixture, with the lemon grass. combine gently and taste. Adjust seasonings, and serve with satays

chicken, chicken breasts, shallots, garlic, soy sauce, cayenne pepper, ginger, salt, brown sugar, tumeric, egg, flour, fish sauce, water, oil, peanut aioli, peanut butter, egg yolk, apple cider vinegar, rice wine vinegar, garlic, grapeseed oil, olive oil, chilli oil, smooth peanut butter, kosher salt, crushings of grains of paradise, lime juice

Taken from food52.com/recipes/12126-peanut-butter-aioli-with-thai-chicken-satays (may not work)