Chicken Satay
Chicken Satay is made with chicken thighs, curry powder, fish sauce, and a creamy peanut-sriracha dipping sauce; air fry at 400°F for 12 minutes until charred on the skewer.
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Method
- 1
Slice chicken thighs into thin strips. Toss with curry powder, soy sauce, fish sauce, brown sugar, and garlic. Marinate 30 minutes.
- 2
Thread onto skewers. Air fry at 400°F for 10-12 minutes, turning halfway, until charred and cooked through.
- 3
Whisk peanut sauce ingredients together until smooth.
- 4
Serve skewers with peanut sauce for dipping.
Pro tip. Thighs are non-negotiable here — breast dries out on skewers. Thread the meat in a flat zigzag pattern so it cooks evenly. The peanut sauce thickens as it sits; add more warm water to thin it.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 22 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 325°F for 5-7 minutes. Portion first so the meat heats evenly. Cover breast with foil if it's drying out. Full reheat guide for whole chicken (portioned).
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