Air Fryer Chicken Satay with Peanut Sauce
Here is my version of chicken satay in the air fryer, served with a tasty and creamy peanut sauce.
| Servings | 4 Portions |
| Tags | Chicken | Family Dinner | Main Course | Thai |
| Allergens | Gluten, Peanuts, Soybeans, Wheat |
| Cook Time | 45 min |
Chicken thighs are one of my favorites to make in the air fryer - they turn out juicy and it's hard to fail. In this recipe, I let the chicken sit with some spices in the fridge for a while, which gives it a little more flavor, but you can easily skip that step and just throw them in the air fryer right away. I also use my my homemade sweet chili sauce which I think is tastier than the one you buy in the store.
The peanut sauce is more of a base sauce that you can flavor a little however you want. I've tried adding fish sauce, squeezed lime and sesame oil - everything has turned out well, but I want to keep the recipe simple. However, there can be some differences between different ingredients so the taste can vary a bit. If you think the consistency is a little too thick, you can also thin it out with a little water, but keep in mind that you're also stretching out the flavors and you may need to increase the other ingredients as well. Therefore, I choose a simple basic recipe that I like and leave it open for those who want to add their own flavors.
When I cook the chicken in the air fryer, I choose to use 3 or 4 skewers at a time so that they have some space and are not directly against each other. I have tried different temperatures and find that 190-200°C for 8 minutes (with a turn after 4 minutes) works well. Different air fryers may need different times, however. If you pack the chicken tightly on the skewer, the cooking time may also need to be adjusted - it may take a little experimentation before you are happy with the result.
I think it is enough to serve the chicken skewers with the peanut sauce and some boiled basmati rice. A little lime can be nice and also some chopped coriander.
Ingredients
Directions
- Clean the chicken thighs and cut them into smaller pieces (about 2-3 cm).
- Place the chicken in a bowl and mix with the spices.
- Let the chicken marinate for 30 minutes (up to a few hours) in the refrigerator.
- Cut 12 wooden skewers to a length that will fit in the air fryer and then put them in a little water.
- Preheat the air fryer to 190°C, 3-5 minutes while you thread the chicken pieces onto the wooden skewers.
- Cook the chicken (3-4 at a time) in the air fryer at 190°C, 8 minutes (turn them halfway through).
- Weigh and place the ingredients in a small saucepan.
- Bring to a boil and remove from the heat immediately.
- Adjust the consistency with a little water if necessary.
- Adjust the seasoning if necessary and then let the sauce cool slightly at room temperature.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 3180.77 kcal | 795.19 kcal | 209 kcal |
| Carbohydrates | 57.22 g | 14.31 g | 3.76 g |
| Fat | 222.35 g | 55.59 g | 14.61 g |
| Protein | 233.16 g | 58.29 g | 15.32 g |
| Sugar | 37.74 g | 9.44 g | 2.48 g |
| Salt | 17.5 g | 4.38 g | 1.15 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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Drygast
Foodie, amateur cook, software developer, dog owner and generic old guy.
