Air Fryer Thai Chicken Satay Recipe
- Yield: 4
- Servings: 4
- Prep Time: 20m
- Cook Time: 20m
- Ready In: 40m
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This information is per serving.
Saturated Fat2.0 g
Trans Fat1.6 g
Unsaturated Fat1.3 g
Air fryer Thai chicken satay recipe. How to cook deliciously crispy chicken using your air fryer. Follow these simple steps and you’ll be satay in no time!
What are the benefits of using an air fryer for Thai chicken satay?
Air fryers can help you cook food healthier and faster. You just need to put your ingredients into the air fryer, set the timer depending on how long it takes for your dish to cook, and let it do its magic.
Air fryers are helpful when cooking because they use less oil, less time, and provide an even cooking surface, unlike conventional ovens. You don’t have to use a lot of butter and the food still tastes crispy.
Air fryers are quick – they take less than 45 minutes to cook while a conventional oven would take up to 90 minutes. This is especially helpful in a busy household where everyone has different schedules.
What is the difference between Thai chicken satay and other chicken satay recipes?
Thai Chicken Satay or Thai-style chicken satay consists of grilled, marinated, and skewered meat and served with a peanut dipping sauce. It is a popular dish in Thailand and Malaysia, where it is also known as kem jeaw moo.
How is Thai chicken satay made?
Thai chicken satay, a popular street food, is eaten all over Thailand. There are many famous restaurants that sell this dish in different variations and styles. The recipe of Thai chicken satay is often a family secret, but typically contains curry powder, cumin, soy sauce, coriander, sugar, massaman paste, and tamarind paste along with chopped chicken thighs.
The preparation of this dish is quite simple. First, you have to marinate the chicken in soy sauce and coconut milk for about 2 hours, then fry the marinated chicken until it turns crispy at medium temperature until the meat juices run clear before sprinkling with sugar.
Air Fryer Thai Chicken Satay Recipe
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- To Make Marinade:
- 1¼ pounds (600 g) boneless and skinless chicken thighs, thinly sliced
- 1/3 cup (80 ml) coconut milk
- 1 teaspoon curry powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1½ tablespoons soy sauce
- 1 tablespoon Palm sugar
- To Make the Peanut Sauce:
- 1½ tablespoons peanut butter
- 3/4 cup (180 ml) coconut milk
- 1½ tablespoons palm sugar
- 1/4 cup (60 ml) water
- 1/4 cup (60 ml) rice flour liquid
- 1½ tablespoons brown sugar
- 1/4 cup (60 ml) evaporated milk
- 1/2 teaspoon salt
- 2 tablespoons tamarind paste
- 1 tablespoon massaman paste
- 1 teaspoon chili paste
- 4 tablespoons chicken stock
In a medium mixing bowl, combine all marinade ingredients, except chicken. Add sliced chicken and massage until the mixture is absorbed. Cover the bowl and refrigerate for at least 2 hours.
To make the peanut sauce: Heat a large saucepan over medium-high heat. Add coconut milk, peanut butter, water, and palm sugar. Cook, stirring until the sugar has dissolved. Stir in the rice flour mixed with a little water. Continue cooking and stirring to avoid lumps.
Mix in the brown sugar, evaporated milk, salt, massaman paste, chili paste, and chicken stock. Cook and stir until it forms the smooth paste.
Remove marinated chicken from the refrigerator and tread into soaked bamboo skewers. Baste the chicken on both sides with coconut milk, then place it in a single layer in the air fryer basket.
Fry at 360 F (180 C) for 10 minutes, turning and basting with more coconut milk halfway through. Open the fryer again and baste with more coconut milk. fry for a further 2 minutes. Serve hot.