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.