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Juicy air fryer Thai chicken satay skewers with golden edges, served with fresh cucumber slices and homemade Thai peanut satay sauce.
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5 from 1 vote

Air Fryer Thai Chicken Satay

These Air Fryer Thai Chicken Satay are tender, juicy, and golden. Marinated in red curry paste, turmeric, and coconut cream, they cook in just 10 minutes—perfect with peanut sauce for a quick dinner or appetizer. No grill needed!
Prep Time10 minutes
Cook Time10 minutes
Marinating Time30 minutes
Total Time50 minutes
Course: Chicken
Cuisine: Thai Recipes
Keyword: Air Fryer Thai Chicken Satay
Servings: 10 skewers
Author: Bee Yinn Low

Equipment

  • 10-12 Bamboo skewers soaked in water

Ingredients

  • 300 g skinless boneless chicken breast cut into 10 strips, each 2–3 inches long
  • 1 stalk lemongrass the white part only and slice into rings, optional
  • ¾ teaspoon Thai red curry paste
  • ¼ heaping teaspoon turmeric powder
  • 1¼ teaspoons fish sauce
  • 2 tablespoons coconut cream
  • 1½ tablespoons cooking oil
US Customary - Metric

Instructions

  • Optional: Mix the chicken with lemongrass in a bowl to infuse the fresh aroma.
  • Add Thai red curry paste, turmeric powder, fish sauce, coconut cream, and half of the oil. Stir everything well. Let the chicken marinate for at least 30 minutes, or up to 2 hours for more flavor.
  • Thread the chicken onto skewers.
  • Arrange the skewers in a single layer in your air fryer basket. Brush with the remaining oil. Air fry at 190°C (375°F) for 10 minutes.
  • Serve with cucumber wedges and Thai peanut sauce.

Video

Notes

This recipe makes 10-12 skewers.

Nutrition

Serving: 10skewers | Calories: 58kcal | Carbohydrates: 1g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 96mg | Potassium: 125mg | Fiber: 0.02g | Sugar: 0.1g | Vitamin A: 68IU | Vitamin C: 0.4mg | Calcium: 3mg | Iron: 0.3mg