- Preheat air fryer to 400F
- Add prepared chicken strips (see cooking notes below) in one layer to fryer
- Cook at 400F for 10 minutes, shaking basket every 3 minutes during cooking
This recipe is based of using the COSORI Air Fryer (5.8QT model, affiliate link).
This air fried version of the popular Thai appetizer dish is absolutely amazing out of the air fryer. The hot convection heat of the air fryer cooks up the chicken quickly and locks in the juicy, delicious flavor.
Chicken satay starts with thick strips of marinated chicken breast. For best results I like to marinate for about 24 hours in the fridge. The marinade mixture I use for two decently sized breasts is as follows:
- 1/4 cup coconut milk
- 1 tablespoon freshly grated ginger
- 1 tablespoon crushed fresh garlic
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon canola oil
- 2 teaspoons good quality curry powder
- 1 teaspoon turmeric
- 1 tablespoon brown sugar
Mix all of the above and transfer to a ziplock gallon sized freezer bag. Then add chicken strips and close. The bag lets you work the marinade all over the chicken without getting your hands messy, and serves as a handy way to keep it in the refrigerator overnight too.
For the chicken, I prefer thicker cuts of chicken. That way the interior doesn’t dry out to much under the high heat. Speaking of which, depending on the thickness of your chicken strips you might want to cook a few more minutes, especially if you want to develop a char or crisp. Personally, I don’t like to crisp this one, the juicy chicken is perfect as it is, and I never want to ruin that with over cooking.