Air Fryer Thai Peanut Chicken Satay
These golden, charred chicken skewers with creamy peanut dipping sauce are a crowd-pleasing appetizer ready in minutes.
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Servings: 4 servings
Equipment
- wooden skewers
Ingredients
For the Chicken
- 1.5 lb Boneless Skinless Chicken Thighs (cut into 1-inch strips)
- 2 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- 1 tsp Curry Powder
- 1 tsp Turmeric
- 1 tbsp Brown Sugar
- 12 Wooden Skewers (soaked in water)
For the Peanut Sauce
- 1/3 cup Creamy Peanut Butter
- 2 tbsp Soy Sauce
- 1 tbsp Lime Juice
- 1 tbsp Honey
- 1 tbsp Sriracha
- 2 tbsp Warm Water
- 1 clove Garlic (minced)
Instructions
- In a bowl, combine the soy sauce, sesame oil, curry powder, turmeric, and brown sugar. Add the chicken thigh strips and toss to coat evenly. Marinate for at least 15 minutes or up to 2 hours in the fridge.
- Thread the marinated chicken strips onto the soaked wooden skewers in a weaving motion so they lay flat.
- Preheat the air fryer to 380F. Arrange the skewers in a single layer, working in batches if needed. Air fry for 10-12 minutes, flipping once halfway through, until the chicken is cooked through and the edges are nicely charred.
- While the chicken cooks, whisk together the peanut butter, soy sauce, lime juice, honey, sriracha, warm water, and garlic until smooth and drizzly. Add more warm water a teaspoon at a time if needed.
- Serve the satay skewers on a platter drizzled with the peanut sauce or with the sauce on the side for dipping.
Nutrition
Serving: 1serving | Calories: 456kcal | Carbohydrates: 13g | Protein: 38g | Fat: 28g
Cost: $10