Air Fryer Chicken Satay With Dipping Sauce Food
AIR FRYER CHICKEN SATAY WITH DIPPING SAUCE
Satay is a Southeast Asian dish of skewered and grilled meat, in this case, chicken, served with a sauce. It is a regional dish, with different flavors in different areas. This recipe is a very American version of chicken satay, done in the very American air fryer! Please note: different brands and sizes of air fryers will affect the cooking time and the number of batches.
Provided by Bibi
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 4h47m
Yield 10
Number Of Ingredients 19
Steps:
- Combine coconut milk, coconut aminos, ginger, fish sauce, garlic, curry powder, turmeric, cumin, coriander, salt, and pepper in a gallon-sized resealable bag. Add chicken pieces. Squeeze out most of the air, seal, and gently squeeze the chicken pieces until all are coated with marinade. Refrigerate, turning the bag occasionally, for at least 4 hours, and up to 24 hours.
- Prepare dipping sauce 1 hour before cooking the chicken so flavors will have time to blend. Stir together teriyaki sauce, cashew butter, orange juice, garlic, and cayenne pepper in a small bowl. Refrigerate, tightly covered, until ready to serve.
- Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
- Using a skewer accessory rack, thread chicken pieces on each skewer and place on the rack.
- Put the rack in the air fryer basket and air fry for 8 minutes. Carefully turn each skewer, and continue cooking for an additional 8 minutes. Repeat with remaining chicken. Chicken is done when an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C).
- Sprinkle chopped cashews on top of the dipping sauce. Place skewers on top of hot cooked rice, with the dipping sauce. Garnish with cilantro sprigs.
Nutrition Facts : Calories 376.3 calories, Carbohydrate 30.3 g, Cholesterol 63.8 mg, Fat 17.8 g, Fiber 1.1 g, Protein 23 g, SaturatedFat 5.2 g, Sodium 867.8 mg, Sugar 3.1 g
CHICKEN SATAY WITH PEANUT SAUCE
Provided by Tyler Florence
Categories appetizer
Time 2h35m
Yield 20 skewers
Number Of Ingredients 16
Steps:
- Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.
- Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
- Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.
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