Air Fryer Peanut Chicken

Super-simple satay-style chicken skewers. Great as a light supper for two served with rice and a crunchy salad, or stir-fried vegetables. This recipe is part of an air fryer meal plan for two.

In June 2025, this recipe was costed at an average of £2.10 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard.

Each serving provides 573 kcal, 68.8g protein, 8.4g carbohydrate (of which 6.6g sugars), 28.8g fat (of which 6.6g saturates), 2.9g fibre and 2.29g salt.

One reader, Jamie, says: “Absolutely loved this air fryer peanut chicken! The sauce was rich and nutty, and the chicken came out perfectly juicy. I served it with jasmine rice and cucumber salad—delicious! ★★★★★”

This is my go-to air fryer chicken recipe—quick, flavorful, and satisfying. The satay-style sauce is the star, and it’s perfect for weeknights when you want something comforting but not too heavy.

It’s one of the most popular air fryer recipes I’ve shared, and it never fails to impress.

One reader, Sam, commented: “This peanut chicken is a total winner! The marinade is so flavorful, and the air fryer makes it super easy. My partner asked for it again the next day! ★★★★★”

Yes, I have this recipe on speed dial too! 😉

I’ve tried many satay-style dishes, but this one hits the sweet spot between ease and flavor. Once I made it, it became a regular in my rotation.

Why You’ll Love This Air Fryer Peanut Chicken Recipe Too

• Rich, nutty satay-style flavor
• Juicy chicken with a caramelized finish
• Quick marinade and fast air fryer cooking
• Perfect for rice bowls, wraps, or salads
• Great for meal prep and leftovers
• Customizable heat level with chilli flakes
• Balanced sweet, salty, and tangy notes

Ingredients

For the marinade

1. 15g/½oz crunchy peanut butter
2. 1 tbsp runny honey
3. 1 tbsp rich dark soy sauce (gluten-free if required)
4. 2 tsp lime juice
5. 1 tsp sesame oil

For the sauce

1. 70g/2½oz crunchy peanut butter
2. 1 garlic clove, crushed
3. 1 tsp finely grated fresh root ginger
4. 1½ tsp rich dark soy sauce
5. 1 tsp runny honey
6. 1 tsp lime juice
7. Small pinch chilli flakes
8. 100ml cold water

For the chicken

1. 350g/12oz chicken mini fillets
2. Sunflower oil, for greasing
3. Lime wedges, for squeezing

Method

1. Whisk all marinade ingredients in a bowl. Add chicken, stir well, and marinate in the fridge for 30 minutes.
2. Soak 8 short bamboo skewers in cold water. Meanwhile, place all sauce ingredients in a small pan with 100ml cold water. Simmer, stirring constantly, until smooth and thickened. Remove from heat.
3. Preheat air fryer to 200°C for 3 minutes. Thread chicken onto skewers (not too tightly). Brush crisper plate with sunflower oil and arrange skewers with space between.
4. Cook at 200°C for 3 minutes. Turn, brush with reserved marinade, and cook for another 3 minutes or until browned and cooked through.
5. Serve with rice, spring onions, and lime wedges. Add sliced red chilli if desired.