01.19Wolfgang Puck’s Chicken Satay | Video Demonstration

Watch Wolfgang Puck demonstrate how to cook chicken and shrimp satay in this easy, step by step video. The curried chicken and shrimp satay appetizer with mint soy vinaigrette is a great dish anytime.  Count on Wolfgang Puck to create a delicious recipe using only the freshest of ingredients.

Puck’s “Keep it Simple” philosophy works for my busy life. Find the complete recipe on Dine Wine and Beyond’s blog post, “Wolfgang Puck’s Chicken Satay with Mint-Soy.” Enjoy!

– The Gourmet Review

01.14Wolfgang Puck’s Chicken Satay Recipe

Wolfgang Puck's Chicken Satay Recipe

Courtesy Wolfgang Puck

Wolfgang Puck creates healthy, delicious recipes with seemingly little effort. You can try making this recipe as well, for either an appetizer or main dish.



2 skinless, boneless chicken breast halves

1/2 teaspoons curry powder

1 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

1/2 teaspoon ground cumin

2 tablespoons peanut oil or vegetable oil


2 large egg yolks, beaten

1/4 cup rice wine vinegar

2 tablespoons finely chopped fresh mint

1 tablespoon soy sauce

1/2 teaspoon ground coriander

1/2 cup regular or roasted peanut oil

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper


Soak two dozen 6-inch bamboo or wooden skewers in water for 30 to 60 minutes. With a sharp knife, cut each chicken breast lengthwise into twelve long, thin strips. Thread 1 strip onto each of the skewers, weaving the skewer back and forth along the length of each chicken strip. Arrange them on a large platter or baking tray.

To prepare the marinade, in a small bowl combine the curry powder, pepper, salt and cumin. Spoon the oil over the chicken strips, turning to coat them evenly, and then evenly sprinkle the dry ingredients over them on both sides. Cover the platter or tray with plastic wrap and marinate in the refrigerator for 1 hour or longer

To prepare the mint-soy vinaigrette, in a food processor fitted with the steel blade or a blender, combine the egg yolks, vinegar, mint, soy sauce and coriander. With the motor running, slowly drizzle in the oil and continue processing until smooth. Transfer the dressing to a bowl, season to taste with salt and pepper, cover with plastic wrap and refrigerate.

Preheat the hinged indoor grill or panini maker, following the manufacturer’s instructions, or preheat a broiler, outdoor grill or stovetop grill pan. Grill the skewers, in batches if necessary, until cooked through and nicely browned, about 2 minutes total on a hinged grill or panini maker or 2 minutes per side in the broiler, in a grill pan, or on an outdoor grill. If using an indoor grill, take care that the skewers don’t prevent the grill or panini maker from closing properly

Serve the skewers immediately, passing the vinaigrette for guests to drizzle over their own skewers or to use as a dip.


Serve the skewers immediately, passing the vinaigrette for guests to drizzle over their own skewers or to use as a dip.


This recipe comes from “Wolfgang Puck Makes it Easy” Cookbook, Rutledge Hill Press, 2004.

– The Gourmet Review


10.09Wolfgang Puck | Celebrity Chef

Wolfgang Puck | Celebrity Chef

Photograph by Amanda Marsalis

Wolfgang Puck is one of the most recognized celebrity chefs in the United States, as well as the world. Puck shares some of his celebrity chef recipes on my  blog and they are fabulous. Whether it’s overseeing the Oscar after party or demonstrating how to create his signature satay recipe, Puck has changed the culinary landscape forever.

There are now 21 Wolfgang Puck fine dining restaurants nationwide. More than 80 fast, casual dining venues provide a more casual Puck dining experience, proving there is something for everyone. This number will be outdated quickly, as it seems as if Wolfgang Puck is always creating a new dining venue. Lucky us!

Puck also has a number of best-selling cookbooks and TV features, as well as a line of cookware and prepared foods too numerous to name. I’m sure I’ve forgotten something, as Wolfgang Puck is always innovative, creative and fun.

Many years ago, I first dined at Wolfgang Puck’s Spago and Chinois restaurants in California. Both restaurants offer contemporary dishes that feature only the freshest, seasonal ingredients.  The food was sensational – healthy, creative and simply fabulous. Back then, Wolfgang was just beginning to garner a following. The rest is history.

I remember ordering his Chinese Chicken Salad. It was fabulous then and remains a favorite of mine. This Chinese Chicken Salad is the first of many Wolfgang Puck recipes to be featured on my blog.

Out of curiosity, I pulled what must be one of Wolfgang Puck’s earliest cookbooks from my kitchen bookshelf the other day.

The copyright is 1986 and the book is no longer sold in hardback. I bought this cookbook after first enjoying the Chinese chicken salad and asking for the recipe. It’s hard to comprehend what this innovative chef has accomplished between my first taste of his chicken salad in the l980’s and today!

For more information on Wolfgang Puck, check out his website at www.wolfgangpuck.com.

– The Gourmet Review

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The Gourmet Review is a gourmet food blog featuring celebrity chef recipes, secret restaurant recipes, family favorite recipes and easy gourmet recipes, quickly becoming the best recipe blog for gourmet eating. TheGourmetReview.com also features the best luxury travel experiences, taking you "inside the kitchen" and "behind the scenes" through VIP Access at some of the top luxury travel hotels, be it the Wynn Resort Las Vegas, the Four Seasons hotels and Four Seasons Resorts or Singita's Private Game reserve in South Africa. If you are interested in a Wolfgang Puck chef interview, popular cocktail recipes with a gourmet twist, or a healthy recipes blog, we look forward to sharing a culinary journey with you from around the world.