This is my take on Chicken Satay Air Fryer 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!
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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 Chicken Satay Air Fryer
- Chicken thighs (boneless skinless)
- Curry powder
- Garlic powder
- Salt and pepper
- Red Thai curry paste
- Coconut milk
- 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 mixing bowl, combine the chicken thighs, garlic powder, curry powder, salt and pepper.
- Add some avocado oil and marinate for 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 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 coconut milk, peanut butter, red Thai curry paste, fish sauce and honey.
- Heat the mixture over medium heat, stirring constantly, until the sauce is smooth, thick, and well combined.
- Add lime juice at the end.
Serve:
- Once the chicken satay is cooked, serve it hot with the prepared peanut sauce on the side for dipping.
Substitutions for chicken satay air fryer
Chicken thighs (boneless skinless): Chicken breasts or chicken tenders
Curry powder: Garam masala or a mix of turmeric, cumin, and coriander
Garlic powder: Fresh garlic or garlic paste
Salt and pepper: Soy sauce (for salt) and chili flakes (for heat)
Red Thai curry paste: Green curry paste or yellow curry paste
Coconut milk: Heavy cream or almond milk
Fish sauce: Soy sauce or tamari
Peanut butter: Almond butter or cashew butter
Honey: Maple syrup or agave nectar
Lime Juice: Lemon juice or rice vinegar
Equipment
- Air fryer or oven
- Bowls
- Measuring spoons
- 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 them so they don't burn.
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Pairing
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Air Fryer Chicken Satay with Peanut Sauce
Ingredients
Equipment
Method
- Cut the chicken thighs into thin strips, about 1 inch wide.
- In a mixing bowl, combine the chicken thighs, garlic powder, curry powder, salt and pepper.
- Add some avocado oil and marinate for 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 your air fryer to 360°F (180°C) for about 3-5 minutes.
- Thread the marinated chicken strips onto skewers.
- 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 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.
- In a saucepan, combine the coconut milk, peanut butter, red Thai curry paste, fish sauce and honey.
- Heat the mixture over medium heat, stirring constantly, until the sauce is smooth, thick, and well combined.
- Add lime juice at the end.
- Once the chicken satay is cooked, serve it hot with the prepared peanut sauce on the side for dipping.
Tried this recipe?
Mention @eatwithcarmen in all social platformsFood 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
See more guidelines at USDA.gov.
Sophia says
I think i can use your peanut sauce on other grilled meat too! 😋
Lilli says
Looks yummy, can i grill this?
Agnes says
Love the peanut sauce, i paired mine with white rice
R Scherer says
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 says
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!!