This is my take on Chicken Satay with Peanut Sauce. Imagine juicy chicken thighs crisped to perfection in the air fryer, paired with a creamy peanut sauce. This is way better than takeout. You need to try this Air Fryer Chicken Satay!
Air fryer Chicken Satay with Peanut Sauce is great for lunch or dinner. It's delicious, protein-rich, and satisfying, with the peanut sauce adding richness. Skip takeout, make this instead!
This tasty dish was inspired by another easy recipe, Lemongrass Chicken Drumsticks. Paired with delicious Sesame Braised Cabbage and Cilantro Lime Rice.
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Ingredients for Satay Chicken
- Chicken thighs (boneless skinless)
- Red thai curry paste
- Turmeric
- Ginger
- Garlic
- Cilantro stems
- Coconut milk
- Avocado oil
- Fish sauce
- Peanut butter
- Honey
- Lime Juice
See recipe card for quantities.
How to make Air Fryer Chicken Satay
Making Chicken Satay in the air fryer is easy. Marinate. Air Fry. Make the Peanut Sauce and enjoy!
Prepare Chicken:
- Cut the chicken thighs into thin strips, about 1 inch wide.
- *In a pestle and mortar, smash the ginger, garlic, and cilantro stems until it creates a paste.
- In a mixing bowl, combine the red Thai curry paste, avocado oil, turmeric, ginger, garlic and cilantro paste, coconut milk, avocado oil, and fish sauce.
- Add the chicken strips to the marinade, ensuring they are evenly coated.
- Marinate for at least 30 minutes, or preferably overnight in the refrigerator for more flavor.
- If cooking the chicken in 30 minutes, SOAK YOUR SKEWERS TO AVOID BURNING THEM.
Preheat Air Fryer:
- Preheat your air fryer to 360°F (180°C) for about 3-5 minutes.
Skewer Chicken:
- Thread the marinated chicken strips onto skewers.
Air Fry Chicken:
- Place the chicken skewers in the air fryer basket in a single layer, ensuring they're not overcrowded.
- Cook the chicken in the air fryer for about 8-10 minutes, flipping halfway through, until the chicken is cooked and nicely browned on the outside.
- Adjust cooking time as needed based on the size of your chicken pieces and the air fryer model.
Prepare Peanut Sauce:
- In a saucepan, combine the remaining coconut milk, creamy peanut butter, red Thai curry paste, soy sauce, honey, and lime juice.
- Heat the mixture over medium heat, stirring constantly, until the sauce is smooth, thick, and well combined.
Serve:
- Once the chicken satay is cooked, serve it hot with the prepared peanut sauce on the side for dipping.
Substitutions
Chicken Thighs (boneless, skinless):
- Chicken breast: If you prefer white meat or don't have chicken thighs available. Chicken wings would be great as well. You don't need to skewer wings.
Red Thai Curry Paste:
- Yellow or Green Curry Paste: If you don't have red curry paste, you can use yellow or green curry paste as a substitute. They will provide different flavor profiles but still work well in the dish.
- Curry Powder: If you don't have turmeric, curry powder can be used as a substitute. It contains turmeric along with other spices, so it will add similar flavor and color to the dish.
Ginger:
- Ginger paste from the tube will work.
Garlic:
- Fresh garlic is always best but use whatever you have on hand. Jarred garlic or garlic powder.
Cilantro Stems:
- Cilantro Leaves: If you don't have cilantro stems, you can use cilantro leaves instead. The stems have a bit more flavor, but the leaves will still add freshness to the dish.
- Coconut Cream: If you prefer a creamier texture, you can use coconut cream instead of coconut milk. It will result in a richer sauce. Dilute the sauce with water if it's too thick.
- Olive Oil or Vegetable Oil: Olive oil or any neutral-flavored vegetable oil can be used as a substitute for avocado oil in this recipe.
- Soy Sauce: If you don't have fish sauce or prefer a vegetarian option, soy sauce can be used as a substitute. It will add a similar salty umami flavor to the dish.
Creamy Peanut Butter:
- Almond Butter or Cashew Butter: Substitute almond butter or cashew butter for creamy peanut butter if you prefer or have allergies. They will add a similar creamy texture and nutty flavor.
Red Thai Curry Paste:
- Yellow or Green Curry Paste: Use yellow or green curry paste as a substitute if you don't have red curry paste available. They will provide different flavor profiles but will still work well in the dish.
- Tamari or Coconut Aminos: Substitute tamari or coconut aminos for soy sauce if you're looking for a gluten-free option. They will add a similar salty flavor to the dish.
- Maple Syrup or Agave Nectar: Maple syrup or agave nectar can be used as a substitute for honey. White sugar or brown sugar will also work.
Lime Juice:
- Lemon Juice: If you don't have limes available. They both provide acidity to the dish, although lime juice has a slightly different flavor profile.
Equipment
- Air fryer
- Bowls
- Measuring spoons
- Pestle and mortar
- Knife
- Cutting board
- Bamboo skewers
How to reheat and store Chicken Satay Air Fryer
To store and reheat Air Fryer Chicken Satay with Peanut Sauce, follow these steps:
- Separate Sauce and Chicken: If possible, separate the chicken satay from the peanut sauce. This will help maintain the texture and taste better when reheating.
- Storage: Place the chicken satay and peanut sauce in separate airtight containers. Chicken should be consumed within 3-4 days for optimal quality and safety.
- Reheating Chicken Satay: When reheating the chicken satay, preheat your air fryer to 350°F (175°C). Place the chicken satay in a single layer in the air fryer basket and heat for about 5-7 minutes, or until heated through.
- Reheating Peanut Sauce: For the peanut sauce, transfer it to a microwave-safe bowl if it's not already in one. Microwave on high for 1-2 minutes.
Top tips
- Marinate: Let the chicken marinate for at least 30 minutes before cooking. This helps it absorb all those tasty flavors.
- Preheat Air Fryer: Always preheat your air fryer before cooking to ensure even cooking and crispiness.
- Soak the bamboo skewers: Soak the wooden skewers before using so they don't burn.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with air fryer chicken satay:
Air Fryer Chicken Satay with Peanut Sauce
This is my take on Air-Fried Chicken Satay with Peanut Sauce. Imagine succulent, juicy chicken thighs crisped to perfection in the air fryer, paired with a creamy peanut sauce. This is way better than takeout. You need to try this!
- Total Time: 1 hour
- Yield: 8 skewers
Ingredients
Chicken Satay
1 lb (8 pieces) chicken thighs (boneless skinless)
2 tablespoon of red thai curry paste
1 teaspoon of turmeric
1 tablespoon ginger*
2 cloves of garlic*
1 tablespoon of cilantro stems*
4 tablespoon of coconut milk (1 can of coconut milk)
1 tablespoon avocado oil
1 tablespoon fish sauce
Peanut Sauce
The rest of the coconut milk
2 tablespoon creamy peanut butter
1 tablespoon of red thai curry paste
1 tablespoon of soy sauce
1 tablespoon honey
Juice of ½ of lime
Garnish with roasted peanuts, cilantro and green onions.
Instructions
Prepare Chicken:
- Cut the chicken thighs into thin strips, about 1 inch wide.
- *In a pestle and mortar, smash the ginger, garlic, and cilantro stems until it creates a paste.
- In a mixing bowl, combine the red Thai curry paste, avocado oil, turmeric, ginger, garlic and cilantro paste, coconut milk, avocado oil, and fish sauce.
- Add the chicken strips to the marinade, ensuring they are evenly coated.
- Marinate for at least 30 minutes, or preferably overnight in the refrigerator for more flavor.
- If cooking the chicken in 30 minutes, SOAK YOUR SKEWERS TO AVOID BURNING THEM.
Preheat Air Fryer:
- Preheat your air fryer to 360°F (180°C) for about 3-5 minutes.
Skewer Chicken:
- Thread the marinated chicken strips onto skewers.
Air Fry Chicken:
- Place the chicken skewers in the air fryer basket in a single layer, ensuring they're not overcrowded.
- Cook the chicken in the air fryer for about 8-10 minutes, flipping halfway through, until the chicken is cooked and nicely browned on the outside.
- Adjust cooking time as needed based on the size of your chicken pieces and the air fryer model.
Prepare Peanut Sauce:
- In a saucepan, combine the remaining coconut milk, creamy peanut butter, red Thai curry paste, soy sauce, honey, and lime juice.
- Heat the mixture over medium heat, stirring constantly, until the sauce is smooth, thick, and well combined.
Serve:
- Once the chicken satay is cooked, serve it hot with the prepared peanut sauce on the side for dipping.
Notes
- Marinate Thoroughly: Let the chicken soak in the marinade for at least 30 minutes. This helps it absorb all those tasty flavors before cooking.
- Preheat Air Fryer: Always preheat your air fryer before cooking to ensure even cooking and crispiness.
- Sauce it Up: Baste the chicken with peanut sauce halfway through cooking and again before serving for maximum flavor.
- Prep Time: 10 minutes
- Marinating time: 30 minutes
- Cook Time: 20 minutes
- Category: mains
- Method: air fryer
- Cuisine: asian
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
R Scherer
I made this tonight, the skewers turned out delicious, I think the peanut sauce was lacking in flavor or spice, added about 4 more tbls of peanut butter, some fish sauce and about 3 tbsp of Korean Gachujong sauce and another tablespoon of thai red curry, had better flavor still not much kick. I would probably look for another peanut sauce to use next time that used a lot less coconut milk.
Sean Kim
Chicken satay one of my favorites and this is one of the best I've ever had. I'm in love with the peanut sauce and put it on everything now. So good!!