Air Fryer Thai Chicken Satay

Method5 steps · about 50 min

1. 1

   Step 1: Cut all 300 g chicken breast into 10 strips, each 2–3 inches long, and put them in a bowl. If using the optional lemongrass (1 stalk), mix in all its sliced white part. Separately start soaking 10 bamboo skewers in water for 15–20 minutes while preparing and marinating the chicken.

   Soak bamboo skewers · 18 minUses 300 g boneless skinless chicken breast, cut into 10 strips, each 2–3 inches long · 1 stalk lemongrass, white part only, sliced into rings, optional · Water to cover 10 bamboo skewers for soaking

   
2. 2

   Step 2: Add all the Thai red curry paste (¾ tsp), the heaping ¼ tsp turmeric, fish sauce (1¼ tsp) and coconut cream (2 tbsp) to the chicken from step 1. Add ¾ tbsp cooking oil, half the measured stock, and coat every strip thoroughly. Refrigerate and marinate for at least 30 minutes and up to 2 hours. Keep the remaining ¾ tbsp oil separate for brushing.

   Refrigerate satay marinade · 30 minUses All 10 chicken strips and any lemongrass used in step 1 · ¾ tsp Thai red curry paste · ¼ heaping tsp turmeric powder · 1¼ tsp fish sauce · 2 tbsp coconut cream · ¾ tbsp cooking oil for marinade

   
3. 3

   Step 3: After marinating, drain the soaked bamboo skewers and thread one marinated chicken strip from step 2 onto each skewer, making 10 skewers. Keep the chicken refrigerated until the air fryer is ready.

   Uses All 10 marinated strips from step 2 · All 10 bamboo skewers soaked separately in step 1

   
4. 4

   Step 4: Arrange the chicken skewers from step 3 in a single uncrowded layer in the air-fryer basket. Brush their tops with the remaining ¾ tbsp cooking oil. Air-fry at 190°C (375°F) for about 10 minutes PER batch until golden and the thickest chicken reaches 74°C / 165°F; continue cooking if needed. If all 10 skewers do not fit without stacking, cook further batches, dividing the same brushing oil among them.

   Air-fry one layer of satay · 10 minUses All 10 raw chicken skewers from step 3, cooked in one layer or successive batches · Remaining ¾ tbsp cooking oil for brushing all skewers

   
5. 5

   Step 5: Serve all the fully cooked skewers from step 4 hot with cucumber wedges and separately prepared Thai peanut sauce, adding the accompaniments to taste. The selected batch makes 10 skewers, with one chicken strip per skewer. Refrigerate leftovers within 2 hours and use within 3 days; reheat chicken to 74°C / 165°F.

   Uses All fully cooked chicken skewers from step 4 · Cucumber wedges for serving, as wanted · Already prepared Thai peanut sauce for serving, as wanted