Chicken Satay

Ingredients

• 1/4 cup (60ml) peanut sauce, plus more for drizzling and serving
• 1/2 cup (120ml) kecap manis, plus more as needed and for serving
• 1 tablespoon (15ml) vegetable oil
• 2 tablespoons (30ml) lime juice from 2 Key limes or 1 Persian lime
• 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 2 makrut lime leaves
• 2 pounds (907g) boneless, skinless chicken thighs (about 8 thighs), cut into 3/4-inch cubes
• 25 to 30 bamboo skewers, soaked in water for at least 30 minutes (see notes)
• 2 small shallots (2 ounces; 57g), chopped into 1-inch pieces
• 1 English cucumber (10 ounces; 285g), cut into 1-inch pieces
• Fried shallots, homemade or store-bought, for serving

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