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Chicken Skewers

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Ingredients

Warning0 allergens identified

Chicken Skewers

1 cup coconut milk

1 ½ teaspoons smoked paprika

1 ½ teaspoons cornstarch

¾ oz red curry paste

¾ tbsp honey

tsp salt and pepperto taste

1 ⅓ pounds chicken breast fillet

1 ¾ ounces peanut butter

2 tablespoons soy sauce

½ tbsp rice vinegar

½ tbsp sugar

3 tablespoons water

Combine coconut milk, paprika, cornstarch, curry paste, honey, and salt in a bowl and mix to form a creamy marinade. Cut the chicken into bite-sized pieces and toss with the marinade. Transfer the chicken and marinade to a zip-top bag or airtight container and marinate in the refrigerator for at least one hour, but preferably up to 24 hours.

Place wooden skewers in a casserole dish or similar container, cover with water, and let them soak for about 15 to 30 minutes. This prevents them from charring later and makes it easier to skewer the meat. If the skewers are too long for your air fryer, you can cut them to the appropriate length beforehand. Of course, you can skip this step if you're using metal skewers.

Take the chicken out of the refrigerator and skewer the chicken pieces evenly distributed onto the 8 wooden skewers.

Preheat the air fryer to 230°C for 4 to 5 minutes. Then spray the basket with a little rapeseed oil and place the chicken skewers side by side inside. Cook the satay skewers at 230°C for 7 to 8 minutes, turning them halfway through. The skewers are done when the chicken reaches an internal temperature of 74°C or is completely white when cut. If all the skewers don't fit in the air fryer at once, cook them in two batches.

Meanwhile, put all the sauce ingredients in a small saucepan and bring to a simmer over medium-high heat, stirring constantly. Then remove the sauce from the heat.

Place the cooked skewers on a plate and drizzle with peanut sauce. Transfer the remaining sauce to a bowl and serve with the skewers and your choice of side dishes.

Nutrition

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Tips & Tricks (5)

Pound for Even Cooking 🔨
Gently pound chicken breasts to uniform thickness (about ¾ inch) before cubing to ensure every piece cooks at the same rate and remains juicy.
Overnight Marinade Magic ✨
Always marinate for at least 12 hours (ideally overnight) as the coconut milk and curry paste need time to deeply penetrate the chicken and develop complex flavors.
Cornstarch Coating Secret 🌟
Mix cornstarch into your marinade or dust it lightly on skewers just before cooking to create a golden, caramelized exterior while keeping the inside tender.
Peanut Sauce Temperature Control 🥜
Heat your peanut sauce gently over low heat and temper the coconut milk by adding it slowly to prevent splitting or separating during cooking.
Wooden Skewer Preparation 🔥
Soak wooden skewers in water for at least 30 minutes before threading to prevent burning, and pat marinade excess dry for better browning and caramelization.