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Air-Fried Chicken Satay with Peanut Sauce
Breville Test Kitchen

Breville Test Kitchen

Air-Fried Chicken Satay with Peanut Sauce

time

9 hrs total time

activetimeIII

20 mins active time

easy

Easy

user

Makes 12 skewers

Ingredients


Measurements:

Marinade

  • vegetable oil icon
    3 tbsp vegetable oil
  • lemongrass stalk icon
    2 lemongrass stalks

    white parts only, thinly sliced

  • clove garlic icon
    2 cloves garlic
  • medium shallot icon
    2 medium shallot

    thinly sliced

  • ground turmeric icon
    2 tsp ground turmeric
  • ground coriander icon
    1 tsp ground coriander
  • cayenne pepper icon
    1 tsp cayenne pepper
  • sugar icon
    2 tbsp sugar
  • kosher salt icon
    2 tsp kosher salt

Skewers

  • boneless and skinless chicken thighs icon
    1½ lb boneless and skinless chicken thighs

Peanut sauce

  • unsalted dry roasted peanuts icon
    1 cup unsalted dry roasted peanuts
  • lemongrass stalk icon
    2 lemongrass stalks

    white parts only, minced

  • clove garlic icon
    3 cloves garlic

    crushed

  • small shallot icon
    1 small shallot

    thinly sliced

  • 1-inch piece ginger icon
    1-inch piece ginger

    grated

  • red-pepper flakes icon
    1 tsp red-pepper flakes
  • vegetable oil icon
    2 tbsp vegetable oil
  • water icon
    ½ cup water
  • soy sauce icon
    1 tbsp soy sauce
  • dark brown sugar icon
    2 tbsp dark brown sugar
  • lime juice icon
    1 tbsp lime juice
  • kosher salt icon
    ¼ tsp kosher salt

To serve

  • sliced cucumber icon
    Sliced cucumber
  • sliced onion icon
    Sliced onion

Instructions

  • 1To make marinade, combine all ingredients in a Breville food processor or blender and process until smooth.
  • 2Cut each thigh into 1-inch wide strips. Place in a large bowl and toss with marinade until well coated. Cover and refrigerate at least 8 hours or overnight.
  • 3Insert wire rack in rack position 4. Select AIRFRY/425°F/SUPER CONVECTION/20 minutes and enable Rotate Remind. Press START to preheat oven.
  • 4Thread 2 pieces of chicken on each skewer. Place the broiling rack in the roasting pan and arrange 6 skewers crosswise on the rack, alternating the orientation of skewers so that 3 skewers point in each direction (handle ends of skewers will extend off the rack).
  • 5Cook for 20 minutes, flipping the skewers when Rotate Remind signals. Chicken will be dark brown and slightly charred.
  • 6While the chicken is cooking, make the peanut sauce. Process peanuts in a Breville food processor until coarsely ground. Remove from Breville food processor bowl and reserve. Add lemongrass, garlic, shallot, ginger and red pepper flakes to Breville food processor bowl and process until smooth. Heat oil in a small saucepan over medium heat. Add lemongrass mixture and fry until fragrant, 2–3 minutes. Add peanuts, water, soy sauce, brown sugar, lime juice and salt and stir to combine. Reduce heat to low and cook, stirring frequently, for 3 minutes. Serve warm or at room temperature. If sauce is too thick, thin with water to desired consistency.
  • 7Repeat with remaining 6 skewers.
  • 8Serve with peanut sauce.
    Tip: Can use 12 12-inch skewers or 24 6-inch skewers. For easier cleaning, line the roasting pan with parchment paper or foil prior to inserting the broiling rack.
Hors d'oeuvr/Appetizers
Main course
Sauces/dips/condiment
All
Dairy Free
indonesian
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