Air-Fried Chicken Satay

Instructions

• 1To prevent the skewers from burning, soak them in water prior to using.
• 2Place all the marinade ingredients in a blender and blend until smooth, scraping down the side.
• 3Cut the chicken in half lengthwise and place in a large resealable bag with the marinade. Seal and massage to coat. Refrigerate until required. Meanwhile, continue to the next step.
  Tip: To intensify the flavor, marinate overnight.
• 4Place the peanuts in a blender and blend until finely ground. Transfer to a bowl.
• 5Add the lemongrass, garlic, shallots, pepper flakes and peanut oil to the blender and blend, scraping down the side. Transfer to a bowl.
• 6Insert the wire rack into position 4. Set the oven to Air Fry, Super Convection, 425°F, for 20 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
• 7Thread a piece of chicken onto each skewer.
• 8For easy cleaning and to avoid burning, line the roasting pan with foil, and place the broiling rack on top. Top with the skewers, evenly spaced apart. This allows for even air flow.
• 9Once preheated, place the pan in the oven and cook for 20 minutes. When the Rotate Remind signals, turn the skewers over and continue cooking to allow the underside to brown. Meanwhile, make the satay sauce.
• 10Place a medium saucepan over medium heat. Add the paste and cook, stirring, for 2 minutes, or until fragrant. Add the ground peanuts and stir. Add all the ingredients listed below and cook, stirring, for 3 minutes, or until thickened slightly. Cover and set aside to keep warm.
  Tip: If the sauce becomes too thick, loosen it with a little warm water.
• 11The chicken should be lightly browned and cooked through. If not, cook it a little longer.
• 12Sprinkle the skewers with red pepper flakes and serve with the warm satay sauce and lime cheeks.