The Satay Croquette

Happy Friday! Today's dish is my intuitive recreation of something I had tasted recently in a restaurant. The trouble with blind recreations is that they never turn out exactly the way you remember them. Croquettes are meant to be fried, typically, but with all the gaining of weight I've done over the long weekend, I just can't. 

Presenting... Satay Chicken Croquettes 

 Boil about 700g boneless chicken (I prefer thighs over breasts) for 10-12 min or until cooked. Once cooked, shred the chicken with two forks and just pull it all apart. Cool in fridge. 

 For the Satay sauce: in a pan over heat, combine almost a cup of coconut milk with two tablespoons of peanut butter, half a grated onion, dried chilli flakes, a spoon of brown sugar, and a big spoon of dark soya sauce. Thicken to preferred consistency (add a little water if required) and take off the heat after 2-3 minutes. Cool in fridge. 

 Get the cooled sauce and chicken out and combine. Set up a breading station with flour, egg and bread crumbs. Make little oval croquettes with the chicken, dust flour, dredge in egg and then cover with bread crumbs. Deep fry or oven bake (200C) for 20 minutes. Serve with a nice noodle salad and some sweet chili sauce!

PS: the next day I tried the same recipe and fried the croquettes instead of baking them. They do turn out much nicer, but then again, it's deep-fried.