Char-Style Juicy Chicken Satay

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 160 g skinless thigh, cubed160g

Vegetables· 4

  • 1 lemongrass stalk, tender core minced10g
  • 1 shallot, minced15g
  • 80 g cucumber, chunks80g
  • ¼ red onion, wedges30g

Sauces· 2

  • 15 g natural peanut butter (1 tbsp)15g
  • 1 tsp kicap manis(staple)5g

Spices· 5

  • 1 tsp turmeric(staple)2g
  • 1 tsp coriander powder(staple)2g
  • ½ tsp sugar(staple)3g
  • pinch of salt(staple)2g
  • dash of chili powder(staple)1g

Fats & oils· 1

  • ½ tsp oil(staple)3g

  1. Cube the thigh 2.5 cm; massage with lemongrass, shallot, turmeric, coriander, sugar, salt and the ½ tsp oil. 10-min marinade.

    Why? Skinless thigh, not breast, on purpose: satay wants juicy richness, and skinless thigh's moderate 4.7% fat is the sweet spot between flavour and calories.

    Tip: The ½ tsp sugar is for char-style caramelisation, not sweetness.

    Next up:Thread onto soaked skewers (5-min soak stops scorching) or lay straight in the basket. 200 °C for 10 min, flip halfway.

  2. 10 min · hands-free

    Thread onto soaked skewers (5-min soak stops scorching) or lay straight in the basket. 200 °C for 10 min, flip halfway.

    Why? 200 °C flash-caramelises the marinade's sugar and spices — recreating charcoal's charred edges without the constant oil basting.
    Watch out: Cut a cube to check: no pink centre, clear juices = done.
    10:00

    Next up:Dip: whisk peanut butter, kicap manis, chili powder and 2 tbsp hot water till smooth.

  3. Dip: whisk peanut butter, kicap manis, chili powder and 2 tbsp hot water till smooth.

    Why? Traditional satay sauce is half oil and gula melaka. Natural peanut butter emulsified with hot water keeps the peanut soul and drops the dip from ~250 kcal to ~105.

    Tip: Too thick? More hot water, 1 tsp at a time.

    Next up:Serve the satay with cucumber chunks and onion wedges, dip on the side.

  4. Serve the satay with cucumber chunks and onion wedges, dip on the side.

    Why? Dip-on-the-side is behaviour design: controlling each dunk reliably cuts sauce intake ~30% versus pre-poured.

    Tip: Party mode: quadruple everything, air-fry in two batches.