What Is Satay?

When we talk about satay, we’re referring to one of the most recognisable and widely loved dishes across Southeast Asia — a flavour-packed combination of skewered meat and rich, savoury sauces, traditionally grilled and served with a spiced peanut accompaniment. While many people in the UK have come across satay through their local Chinese or Thai takeaway, the roots of this dish go much deeper, and the variations are truly fascinating.

In our experience, customers often ask us what goes into satay, where it comes from, and how it differs depending on where you order it. So we thought we’d take the time to explain what satay really is — from its origins and cultural significance to how we prepare it and what makes it such a favourite here in the UK.

Understanding satay isn’t just about what’s on the skewer. It’s also about the marinade, the sauce, and the story behind the dish. In this guide, we’ll share everything we know, including how it’s made in our kitchen, how it’s served across different cuisines, and why it’s earned its place as one of the most requested dishes from our menu.

So What Exactly Is Satay?

Satay refers to skewered meat that's marinated, grilled, and typically served with a rich peanut-based sauce. The meat is often chicken or beef, but lamb, pork and even tofu versions are becoming more common, especially in UK takeaways that adapt the dish to suit a wider range of dietary preferences.

Originating in Indonesia, satay is now considered a staple across Malaysia, Singapore, Thailand, and beyond. In each region, you’ll find different spices, sauces, and serving styles. The word “satay” itself is believed to have come from the Tamil word catai, meaning flesh. Over time, the dish evolved into the grilled skewers we now know and love.

Where Did Satay Come From?

Though many associate satay with Thai or Malaysian cuisine, most food historians trace its origins to Indonesia, particularly the island of Java. It’s thought to have been inspired by Middle Eastern kebabs introduced by traders and adapted by locals using their own spices and cooking methods.

From there, satay spread across Southeast Asia, taking on new flavours and techniques in each country. In Malaysia, it’s often sweeter and served with a side of nasi impit (compressed rice). Thai versions may include a coconut-rich marinade, while in Singapore, hawker centres serve it with fiery sambal and fresh cucumbers on the side.

What Makes Satay So Popular?

The popularity of satay comes down to three key things: flavour, texture, and versatility. The marinade usually includes garlic, turmeric, coriander, lemongrass, and soy sauce, which gives the meat a savoury-sweet depth. When grilled, the skewers develop a slight char that adds a smoky edge.

And then there’s the sauce - usually made with peanuts, coconut milk, and a blend of spices — creamy, nutty, and mildly spicy. It’s moreish, rich, and instantly comforting. Whether you dip the skewers in the sauce or pour it over rice, it’s a combination that’s hard to resist.

Satay in UK Takeaways

In the UK, satay has taken on its own identity. When customers order satay from a Chinese takeaway like ours, it usually means chicken in a creamy peanut-style sauce, sometimes with a hint of curry or chilli. While it might not be grilled on skewers like traditional satay, it’s a version that suits local tastes and kitchen setups - full of flavour, quick to prepare, and always satisfying.

It’s worth noting that some UK Chinese takeaways use a spicy satay sauce that includes curry powder and chilli oil, giving it a different kick from the sweeter Southeast Asian versions. Over time, this adapted version has become a takeaway classic in its own right.

Is Satay Spicy?

A lot of people wonder whether satay is spicy. The answer? Not really - at least, not overwhelmingly so.

The chilli heat in Chinese takeaway satay dishes is usually mild and balanced out by the richness of the peanuts and coconut milk. It’s more of a warming, gentle spice that enhances the dish rather than dominates it.

If you’re someone who prefers a little extra heat, many takeaways (including us!) can offer a spicier version on request. But by default, satay chicken is suitable for those who like their food flavourful without being too fiery.

How It Differs from Traditional Satay

It’s worth being clear: Chinese takeaway satay isn’t the same as Southeast Asian satay.

Here are the key differences:

Feature	Southeast Asian Satay	Chinese Takeaway Satay Chicken
Cooking Method	Grilled on skewers over charcoal	Stir-fried in a wok
Presentation	Skewers with dipping sauce	Meat mixed in sauce, served over noodles/rice
Flavour Profile	Smoky, spicy, aromatic	Mildly spicy, sweet, nutty
Sauce	Separate peanut sauce for dipping	Sauce cooked into the dish

Both styles are delicious - but if you’re ordering from a Chinese takeaway, know you’re getting the comforting, saucy version perfect for soaking into fluffy rice.

Is Satay Always Made with Peanuts?

The peanut sauce is a huge part of satay, but not every version includes it. In Thailand, some recipes feature a tamarind-based dip. In Indonesia, you’ll find kecap manis (a sweet soy sauce) added for richness. In some modern UK versions, sunflower seed or cashew-based sauces are used for people with nut allergies.

That said, the peanut version remains the most iconic - it’s the one most people think of when they hear “satay.” It’s creamy, nutty, slightly sweet and salty - a bold flavour that keeps people coming back.

Can You Get Vegetarian Satay Dishes?

Absolutely! Many Chinese takeaways, including Wong’s, offer vegetarian versions of popular dishes. Instead of chicken, we can substitute tofu, mixed vegetables, or meat alternatives cooked in the same delicious satay sauce.

If you're interested in a vegetarian or vegan version, just mention it when you call us!

Final Thoughts on Satay

Satay isn’t just a dish — it’s a connection between cultures, flavours, and cooking styles. From its humble street food beginnings in Java to its place on menus across the UK, satay continues to evolve while staying true to its origins.

Whether you’ve tried it in Thailand, picked it up from your local Chinese takeaway, or made it at home with a jar of peanut sauce, there’s always more to learn and enjoy. For us, satay is about more than food — it’s about sharing flavours that have been part of our experience for generations, with customers who care about what goes into their meal.