Soak wooden skewers for at least 30 minutes in water. This prevents them from burning while grilling.
Pound the chicken to tenderize and cut into small bite size pieces.
Rub vegetable oil on skewers, then thread chicken pieces onto wooden skewer, about 5 pieces per skewer.
Combine kecap manis, vegetable oil, salt and a pinch of ground coriander and cumin in a small bowl and pour over satay. Once fully coated, let satay sit in the fridge for 3 hours or overnight.
Making the Peanut sauce
Break up the Bumbu sate package mix. Then put in 1 1/2 cups of water in a pot over medium high heat and bring up to heat. When hot add your Bumbu sate mix, and put on medium heat for 15 minutes. Mix the bumbu sate until there are not more solid pieces of mix.
Your peanut sauce will be a bit liquidy at this point, so you want to actually transfer it to a pyrex or bowl and let it sit for about 30 minutes at room temperature. This will enable the peanut sauce to thicken up to the consistency you want. The most similar consistency is thickened Japanese curry.
I add 1 tsp of Kecap Manis to the peanut sauce, and add more if I want the sauce to be sweeter. I would add 1 tsp at a time, try, and then stop when you happy with the taste.
Grilling the Chicken satay
After your chicken has marinated make sure to separate the peanut sauce into two bowls so that you are able to keep the half of the peanut sauce clean. You are going to use half for brushing during grilling, and the other half to be served as dipping sauce with the finished satay.
Prep the grill by placing foil on top of the grate directly underneath the wooden portion of the stick (the foil will prevent the sticks from burning).
When satay is almost finished, brush with the peanut sauce and kecap manis. Grill satay until nicely charred on each side, and cooked. Then quickly remove satay to a plate.
A trick to make your chicken satay more flavorful is to add Kecap Manis as a drizzle to the top of the chicken satay. This adds some sweetness that takes it over the top.
Peanut Dipping sauce can be served on the side or drizzle over finished satay. Serve with white rice and pickled vegetables. Garnish with fried shallots and a squeeze of lime.