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Never cook these items in an Air Fryer
In the previous couple of years, Air Fryers have grow to be very talked-about in addition to an essential kitchen equipment. Basically an amped-up countertop convection oven, it is fairly continuously recommended by cooking consultants to prepare frozen food, bake cookies, and even fry bacon, chicken and different meats. Air frying is healthier than frying in oil. It cuts calories by 70% to 80% and has so much much less fats. This cooking method may additionally reduce down on among the other dangerous effects of oil frying.
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We hope you got benefit from reading it, now let’s go back to chicken satay in spicy peanut butter and coconut sauce recipe. To make chicken satay in spicy peanut butter and coconut sauce you only need 18 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chicken Satay in Spicy Peanut Butter and Coconut Sauce:
- Take 200 gr Chicken thigh fillet (cut into cubes)
- Get 100 gr Chicken breast fillet (cut into cubes)
- You need 3 tbsp Chruncy Peanut butter
- Provide 200 ml Coconut milk
- Provide 2-3 piece bird eye red chilli
- Get 3 cloves Garlic
- Get 2 cm Ginger
- You need 3-4 stalks green onion
- You need 1 teaspoon turmeric powder
- You need 1/2 teaspoon cumin
- Prepare 1 teaspoon curry powder
- Take 2 tbsp soy sauce (Kikkoman)
- Take 2 tbsp kecap manis
- Provide salt pepper ans chicken powder
- Take Roasted Peanut (Chrushed for the sauce)
- Use Keffir Lime Leaf (for the sauce)
- Get Corriander leaf (finely chopped to garnish)
- Get Calamansi juice or can subtitude with lime juice)
Instructions to make Chicken Satay in Spicy Peanut Butter and Coconut Sauce:
- To make marinated sauce : blend together peanut butter, garlic,ginger,chillie,green onion,turmeric powder,cumin, curry powder,soy sauce, kecap manis, salt pepper chicken powder and coconut milk
- Marinate chicken cubes with half of the sauce for about 1-2 hours or more for better result
- Make skewer from the bamboo stick,
- Preheat the oven, and grilled the Satay in 200 degree celcius for about 25-30 mins, flip half way through to cook evenly
- In the mean time to make the satay dippin sauce, roasted chrushed peanut in the pan till light brown colour, then add the remaining sauce, add keffir lime leaf and little bit more coconut milk, adjust salt pepper and kecap manis according to your taste. and last add calamansi juice
- Serve with hot jasmine rice and cucumber salad asian dressing and dipping sauce
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