Philippe Chow, the executive chef at Philippe, and Aristotle “Telly” Hatzigeorgiou, owner, visited the Good Day Café and prepared Chicken Satay.http://www.philippechow.com/Chicken Satay
2 pounds chicken breast, sliced into thin strips
3 tablespoons flower
1 tablespoon canola oil
1 tablespoon Chinese cooking wine
1 teaspoon salt
1 teaspoon black pepper
3 teaspoons garlic powder
8-inch bamboo skewers
2 teaspoon curry
5 oz carrot juice
Mix all ingredients except chicken in a large mixing bowl. After it is incorporated, add the chicken and mix gently.
Refrigerate for at least an hour and then take each strip of chicken and thread through the skewer.
Heat a large pan on medium high heat with 2 tablespoons canola oil. Place skewers on one side for about 2 minutes and then flip and fry for another 2 minutes until crispy. (Time cooking on each side depends on how thick the chicken is cut.)
Plate and serve with your favorite store-bought peanut sauce in the Asian aisle of the supermarket.