Air fryer recipe · Starters
Chicken Satay
Lemongrass-marinated skewers with charred edges and a nutty peanut aroma.
- 24 minTotal time
- 200°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 225kcal
- 17.5 gprotein
- 4.8 gcarbs
- 15.5 gfat
- 1.9 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Chicken thigh strips500 g
- Coconut milk1/2 cup
- Lemongrass paste2 tbsp
- Turmeric1 tsp
- Fish sauce1 tbsp
- Peanut butter3 tbsp
- Soy sauce1 tbsp
- Lime1/2
- Sugar1 tsp
Method
Whisk the marinade
Combine the coconut milk, lemongrass paste, turmeric, fish sauce and a teaspoon of sugar into a fragrant golden paste. The coconut fat carries the spices deep into the meat as it rests.
Marinate the strips
Coat the chicken thoroughly and refrigerate for at least 30 minutes. Thighs stay succulent through the high heat and take on a beautiful color from the turmeric.
Thread the skewers
Soak short wooden skewers in water, then thread the chicken in tight ribbons so each piece touches the next. Compact skewers char nicely on the outside while staying juicy inside.
Whip the peanut sauce
Loosen the peanut butter with warm water, a splash of soy and a squeeze of lime until it pours smoothly. Adjust with a pinch of sugar so it balances salty, sweet and tangy.
Air-fry until charred
Lay the skewers in a single layer and air-fry at 200C for 14 minutes, turning once, until the edges are caramelized, no pink remains at the centre and the juices run clear. Serve hot with the peanut sauce for dipping.
