Air Fryer Chicken Satay with Dipping Sauce
Description
This air fryer chicken satay with an almond butter dipping sauce recipe is a riff on the Southeast Asian dish. Chicken thighs are marinated then air fried.
Ingredients
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1/4 cup full-fat coconut milk
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3 tablespoons coconut aminos
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1 tablespoon finely grated fresh ginger
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1 tablespoon fish sauce
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3 cloves garlic, minced
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2 teaspoons curry powder
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1 1/2 teaspoons ground turmeric
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1/2 teaspoon ground cumin
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1/2 teaspoon ground coriander
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salt and ground black pepper to taste
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2 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
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1/2 cup teriyaki sauce
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1/3 cup cashew butter
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3 tablespoons orange juice
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2 cloves garlic, minced
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1 teaspoon cayenne pepper
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2 tablespoons chopped raw cashews
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5 cups hot cooked rice
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1/2 bunch cilantro sprigs
Directions
1
Combine coconut milk, coconut aminos, ginger, fish sauce, 3 cloves minced garlic, curry powder, turmeric, cumin, coriander, salt, and black pepper in a gallon-sized resealable plastic bag. Add chicken pieces, squeeze out the air, and seal the bag. Massage chicken to coat with marinade. Marinate in the refrigerator, turning the bag occasionally, 4 hours to overnight.
2
Combine teriyaki sauce, cashew butter, orange juice, 2 cloves minced garlic, and cayenne pepper in a small bowl 1 hour before cooking chicken; tightly cover. Refrigerate sauce to allow flavors to blend until ready to serve, about 1 hour.
3
Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
4
Thread chicken pieces onto skewers using a skewer accessory rack; place on the rack.
5
Place the rack in the air fryer basket; air fry for 8 minutes. Carefully turn skewers. Continue air frying 8 minutes more. Repeat with remaining skewers.
6
Sprinkle cashews over dipping sauce. Place skewers on rice, garnish with cilantro, and serve with dipping sauce.