Put the chicken cubes in a bowl. 
Stir through half of the lemon juice and a tablespoon of ketjap. 
Leave the chicken to marinate for 15 minutes. 
Skewer the blocks onto sate sticks, pre-soaked in water. 
Fry the chopped onion in a tablespoon of oil for one minute. 
Add the garlic and fry together for 50 seconds. 
Add the peanut butter, ground ginger, cumin and coconut milk. 
Keep stirring until the sauce thickens. 
Season with the rest of the lemon juice, ketjap and pepper and salt. 
Brush the chicken skewers lightly with oil and grill them on all sides until brown and thoroughly cooked. 
Season with salt and pepper. 
Serve the saté with peanut sauce and rice, and optionally chilli paste served separately. 
Delicious with prawn crackers and atjar and cucumber with chillies. 
Fry the Private Reserve 6x6 for 2½ to 3½ minutes at 175°C. 
Serve with the saté.