A bold, flavour-packed twist on the classic satay using Crying Thaiger Turmeric Sriracha sauce
 
When it comes to Thai street food, satay is the undisputed champion, juicy strips of meat, marinated in aromatic spices and grilled to perfection on wooden skewers. But what if you could take this already delicious dish and dial it up a notch? That’s exactly what we’ve done with this Fiery Thai Sriracha Chicken Satay. The secret weapon? Crying Thaiger Turmeric Sriracha Sauce, a vibrant fusion of bold Thai chilli heat and earthy turmeric that transforms your everyday satay into a full-on flavour bomb.
 
Whether you're planning a weekend BBQ, hosting a casual dinner, or just craving something spicy, this satay will deliver bold flavours with minimal effort.
 

Ingredients

 

Step-by-Step Method

Step 1: Make the Marinade

In a medium bowl, combine the coconut milk, soy sauce, fish sauce, brown sugar, Crying Thaiger Turmeric Sriracha, garlic, ginger, and ground coriander. Whisk until smooth and well blended. The coconut milk provides creaminess while the sriracha brings the fire!

Step 2: Marinate the Chicken

Add the chicken strips to the bowl, making sure each piece is fully coated in the marinade. Cover and refrigerate for at least 1 hour, but if you have time, let it marinate overnight for maximum flavour infusion.
Tip: The longer the chicken marinates, the more tender and flavourful it becomes.

Step 3: Skewer the Chicken

Thread the marinated chicken strips onto the pre-soaked skewers. You can fold each strip back and forth like a ribbon for better texture and more even cooking.

Step 4: Grill the Satay

Heat a grill, grill pan, or even a non-stick frying pan over medium-high heat. Lightly oil the surface. Grill the chicken skewers for 3–4 minutes on each side until golden brown with some charred edges. The coconut milk in the marinade helps achieve a lovely caramelised finish.
Pro Tip: Don’t overcrowd the pan or grill, cook in batches if needed for even searing.

Step 5: Serve and Enjoy

Serve your hot, juicy chicken satay with a side of Crying Thaiger Turmeric Sriracha for dipping or drizzling. Garnish with fresh coriander, lime wedges, and crushed peanuts if you like.
 

Make It Your Own: Variations & Ideas

Protein Swap

  • Beef or lamb strips work beautifully with the same marinade.
  • Tofu or tempeh is a great plant-based option—press and cube tofu before marinating.
  • Prawns also take well to this bold marinade; reduce marinating time to 30 mins.

Sauce Up

  • Mix extra Crying Thaiger Turmeric Sriracha with a spoonful of peanut butter and lime juice for a quick satay-style dipping sauce.
  • Add a dollop of yoghurt to tame the heat if you're serving guests with milder palates.

What to Serve With

  • Steamed jasmine rice or sticky rice
  • Thai-style cucumber salad (Ajad)
  • Lettuce cups for a low-carb wrap option
  • Grilled vegetables or pineapple skewers for a smoky-sweet pairing

 

Tips for Perfect Satay Every Time

  • Don’t skip the soak: Wooden skewers need to be soaked for at least 30 minutes to prevent burning.
  • Marinate overnight for deeper flavour, especially if using thicker cuts of meat.
  • Use thighs over breasts for juicier satay, dark meat is more forgiving on the grill.
  • Serve extra sauce on the side, people always want more!
 

Where to Buy Crying Thaiger Turmeric Sriracha

You can pick up a bottle of Crying Thaiger Turmeric Sriracha sauce at Asia Market Ireland — your go-to for Asian sauces, noodles, snacks and more.

 

Final Thoughts

This Fiery Thai Sriracha Chicken Satay is more than just a snack, it’s a flavour experience. The Crying Thaiger Turmeric Sriracha adds that bold chilli warmth and golden colour that makes every bite unforgettable. It’s spicy, savoury, sweet, and perfect for sharing (or not, we won't judge).