Air Fryer Thai Chicken Satay
Ingredients
Marinade:
1¼ pounds boneless and skinless chicken thighs, thinly sliced
1/3 cup coconut milk
1 teaspoon curry powder
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1½ tablespoons soy sauce
1 tablespoon Palm sugar
Peanut Sauce:
1½ tablespoons peanut butter
3/4 cup coconut milk
1½ tablespoons palm sugar
1/4 cup water
1/4 cup rice flour liquid
1½ tablespoons brown sugar
1/4 cup evaporated milk
1/2 teaspoon salt
2 tablespoons tamarind paste
1 tablespoon massaman paste
1 teaspoon chili paste
4 tablespoons chicken stock
Directions
In a medium mixing bowl, combine all marinade ingredients, except chicken. Add sliced chicken and massage until the mixture is absorbed. Cover the bowl and refrigerate for at least 2 hours.
To make the peanut sauce: Heat a large saucepan over medium-high heat. Add coconut milk, peanut butter, water, and palm sugar. Cook, stirring until the sugar has dissolved. Stir in the rice flour mixed with a little water. Continue cooking and stirring to avoid lumps.
Mix in the brown sugar, evaporated milk, salt, massaman paste, chili paste, and chicken stock. Cook and stir until it forms the smooth paste.
Remove marinated chicken from the refrigerator and tread into soaked bamboo skewers. Baste the chicken on both sides with coconut milk, then place it in a single layer in the air fryer basket.
Fry at 360 F (180 C) for 10 minutes, turning and basting with more coconut milk halfway through. Open the fryer again and baste with more coconut milk. fry for a further 2 minutes. Serve hot.
