How to make easy chicken satay with peanut sauce

Jet Tila joins "GMA" to share his recipe for chicken satay with peanut sauce.

Chef Jet Tila joined "Good Morning America" for a taste of grilled favorites across the globe.

Check out his recipe for chicken satay with peanut dipping sauce below.

Chicken Satay

Makes about 8 skewers
2 teaspoons red curry paste
1 tablespoon curry powder
1/2 tablespoon pepper
1 tablespoon salt
1 tablespoon sugar
1 teaspoon garlic powder, or more to taste
1/4 cup coconut milk
2 pounds chicken breast
10 to 15 six-inch bamboo skewers, soaked

To make the marinade combine the curry paste, curry powder, pepper, salt, sugar, garlic powder and coconut milk in a medium bowl.
Slice the chicken against the grain into 2-inch inch square tiles about 1/4-inch thick. Add to the marinade and massage coat it evenly. Thread the chicken onto the bamboo skewers, leaving 2 inches at bottom of each skewer. You can cook immediately or marinade overnight for better flavor and tenderness.
Heat a grill or griddle to high and preheat for at least 5 minutes. Rub a little oil on the grill or spray with pan spray to lube the grill. Grill the chicken for about 3 to 5 minutes on the first side or until you get a nice brown. Flip and cook for another 3 to 5 minutes until just cooked through. Serve with peanut sauce. (Recipe below).

Peanut Dipping Sauce

2 tablespoons vegetable oil
1 tablespoon red curry paste, or more to taste
2 cups coconut milk
2 tablespoons chunky peanut butter, or more to taste
2 tablespoons fish sauce
1/2 teaspoon rice vinegar
2 tablespoons sugar, or more to taste

Heat the oil in a small saucepan over high heat. When hot, stir-fry the curry paste for about a minute or until very fragrant and thick. Stir in the coconut milk and bring it to a boil; cook for 2 minutes while constantly stirring. Be careful not to let it boil over.
Add the peanut butter, stirring constantly, until the sauce begins to thicken and come together, about 2 to 3 minutes. Reduce the heat to a simmer and add the fish sauce, rice vinegar and sugar. Cook the sauce for 1 minute more, then remove it from the heat. An oily film will rise to the top; skim it off if you wish.