Cut the chicken breast into long, thin strips and keep them aside. If you are using the wooden skewers soak them in the water for 30 minutes.
500 g chicken breast
Take a large mixing bowl to add the chicken strips, soy sauce, ginger powder, garlic, cumin powder, coriander powder, and coconut milk. Mix them together until well combined. Cover it and place them in the refrigerator and let it marinate for at least 30 minutes or overnight.
1 tablespoon dark soy sauce, 2 garlic cloves crushed, ¼ teaspoon finely grated fresh ginger, ½ teaspoon cumin powder, ½ teaspoon coriander powder, 200 ml coconut milk
Meanwhile, the chicken is marinating, you can start making the sauce.
Take a small saucepan, add all the sauce ingredients except the lime juice and mix them.
3 tablespoons smooth peanut butter, 1 tablespoon dark soy sauce, 1 tablespoon fish sauce, 200 ml coconut milk, 1 tablespoon brown sugar, ½ teaspoon coriander powder, 1 tablespoon lime juice, ½ teaspoon chili flakes
Cook over medium heat and stir occasionally. While cooking the sauce don’t let it boil just cook till the sauce approaches the boiling point. After removing the sauce from the heat add the lemon juice and stir.
Preheat your air fryer at 200C/400F for 3 minutes.
Skewer the meat.
Lightly brush the air fryer basket with oil and place the meat in a single layer. Don’t overcrowd the basket.
Cook the chicken satay at 200C/400F for 15-17 minutes or until the chicken is cooked. Flip the chicken satay halfway through the cooking process for the evenly cooked result.
Remove the air fryer chicken satay from the basket.
Serve and enjoy the air fryer chicken with peanut sauce.