1. Marinate the Chicken:

• In a medium bowl, combine the soy sauce, oyster sauce, dark soy sauce, honey, ground coriander, cumin, turmeric, white pepper, minced garlic, minced shallot (if using), lime juice, and vegetable oil.
• Add the chicken pieces to the bowl and mix well, ensuring each piece is evenly coated with the marinade.
• Cover the bowl with plastic wrap or transfer the chicken to a sealed container and marinate in the fridge for at least 1-2 hours. For best results, marinate the chicken overnight to allow the flavors to fully develop.

2. Prepare the Peanut Sauce:

• In a small saucepan, heat the vegetable oil over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant.
• Stir in the peanut butter, coconut milk (or water), soy sauce, brown sugar, lime juice, sambal oelek (or chili paste), and ground ginger (if using).
• Whisk the sauce until smooth and creamy, then let it simmer for 3-5 minutes, stirring occasionally. Add warm water a little at a time to achieve your desired consistency (thicker or thinner, depending on preference).
• Taste the sauce and adjust seasoning if needed (add more sugar for sweetness, lime for acidity, or chili paste for extra heat). Once done, remove from heat and set aside.

3. Skewer the Chicken:

• If using wooden skewers, soak them in water for 30 minutes to prevent them from burning on the grill.
• Thread the marinated chicken pieces onto the skewers, about 4-5 pieces per skewer. Leave a little space between the pieces so they cook evenly.

4. Grill the Satay:

• Preheat your grill or BBQ to medium-high heat. If you’re using a grill pan or griddle on the stovetop, preheat it over medium-high heat as well.
• Lightly oil the grill or griddle to prevent sticking. Grill the skewers for about 3-4 minutes per side, turning them occasionally, until the chicken is cooked through and slightly charred on the edges.
• If you like, you can baste the chicken with extra marinade during grilling for added flavor and moisture.

5. Serve the Satay:

• Once the satay is cooked, arrange the skewers on a serving platter.
• Serve with the peanut dipping sauce on the side, garnished with fresh cucumber slices and optional rice cakes (ketupat). You can also add fresh herbs or a drizzle of lime juice for extra freshness.

Tips for Perfect Satay:

• Marination: The longer you marinate the chicken, the more flavorful it will be. For tender and juicy meat, marinate for at least 1 hour but preferably 4-6 hours, or even overnight.
• Grilling: To achieve the smoky flavor typical of satay, grilling over charcoal is ideal. However, a grill pan or even an oven broiler can be used if a grill is not available. If using an oven, broil the satay on high heat for about 5-7 minutes, turning halfway.
• Peanut Sauce Variations: If you like your peanut sauce spicier, increase the sambal or chili paste. For a richer, creamier sauce, use more coconut milk or add a small amount of heavy cream.