I have to confess, this Thai Peanut Chicken recipe has been my weeknight lifesaver more times than I can count. On those evenings when my stomach is growling but my patience is running thin, this dish swoops in like a culinary superhero. The creamy peanut sauce clings to tender, juicy chicken in the most delicious way, while the air fryer does all the heavy lifting to keep things quick and foolproof. The aroma alone is enough to make everyone wander into the kitchen, asking, “When’s dinner?”
The best part? I can have this on the table in just about 25 minutes, which means I get maximum flavor without the long wait. Plus, it feels like a restaurant-quality dish without the restaurant bill. I like to serve it over fluffy jasmine rice with a sprinkle of fresh cilantro and chopped peanuts for crunch—it’s one of those meals that never fails to impress both family and guests.
What You Need To Make This Recipe
Chicken breast: Lean, mild, and quick-cooking, chicken breast is the perfect base for soaking up all the bold Thai peanut sauce flavors. Dice it into bite-sized pieces so it cooks evenly in the air fryer while staying juicy inside.
Peanut butter: Creamy peanut butter creates the rich, velvety backbone of the sauce. It brings that signature nutty sweetness and blends beautifully with savory and spicy notes. For the best results, use a smooth, unsweetened variety.
Soy sauce: This ingredient adds a deep umami punch and balances the sweetness of the peanut butter. It’s the secret to getting that crave-worthy savory depth in the sauce.
Honey: A touch of honey rounds out the flavors with natural sweetness. It also helps the sauce caramelize slightly as it coats the chicken.
Rice vinegar: This bright, tangy ingredient cuts through the richness of the peanut butter and keeps the sauce from feeling too heavy. It’s essential for balance.
Garlic: Fresh minced garlic adds warmth and complexity. It pairs perfectly with the nuttiness of the peanut butter and the zing of the vinegar.
Ginger: Fresh ginger gives the dish a subtle peppery heat and freshness that keeps the flavors vibrant.
Sriracha: Just a small drizzle brings a gentle kick of heat. Adjust the amount depending on how spicy you like your food.
Coconut milk: This adds creaminess and a light tropical note that makes the sauce irresistibly silky. Full-fat coconut milk works best for richness.
Fresh cilantro: Chopped cilantro brings a burst of freshness and a pop of green color that makes the dish feel complete.
Chopped peanuts: These add a delightful crunch that contrasts beautifully with the creamy sauce and tender chicken.
Ingredients List
- 1 lb (450g) chicken breast, diced into bite-sized pieces
- 1/2 cup creamy peanut butter (unsweetened)
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1–2 tsp Sriracha (adjust to taste)
- 1/2 cup coconut milk (full-fat)
- 2 tbsp fresh cilantro, chopped (plus more for garnish)
- 2 tbsp chopped peanuts (for garnish)
How to Make Irresistible Air Fryer Thai Peanut Chicken
Step 1: Prep the chicken
Dice the chicken breast into small, even pieces so they cook quickly and evenly. Pat them dry with a paper towel—this helps the sauce stick better later.
Step 2: Make the peanut sauce
In a medium bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, garlic, ginger, Sriracha, and coconut milk until smooth. Taste and adjust for sweetness, saltiness, or spice as you prefer.
Step 3: Marinate the chicken
Add the diced chicken to the bowl with the sauce. Toss until every piece is coated. Let it sit for about 5 minutes while you preheat the air fryer—just enough time for the flavors to start soaking in.
Step 4: Air fry the chicken
Preheat your air fryer to 375°F (190°C). Arrange the chicken pieces in a single layer in the air fryer basket. Cook for 10–12 minutes, shaking the basket halfway through, until the chicken is cooked through and slightly caramelized on the edges.
Step 5: Serve and garnish
Transfer the cooked chicken to a serving dish. Drizzle any extra sauce over the top, then sprinkle with chopped cilantro and peanuts. Serve hot over jasmine rice or noodles for a complete meal.
Tips for Making this Recipe
- Cut chicken evenly: This ensures all the pieces cook at the same rate and stay tender.
- Don’t skip the shake: Shaking the air fryer basket halfway helps the chicken cook evenly and caramelize on all sides.
- Taste the sauce before cooking: Adjust sweetness, saltiness, and spice levels to your preference before coating the chicken.
- Use smooth peanut butter: Chunky peanut butter can make the sauce too thick and uneven.
- Serve immediately: The chicken tastes best hot when the sauce is silky and fresh.
FAQs
Can I use chicken thighs instead of chicken breast?
Yes! Chicken thighs stay extra juicy and work beautifully in this recipe. Just adjust the cooking time by a couple of minutes if needed.
Can I make the sauce ahead of time?
Absolutely. You can mix the sauce up to two days in advance and store it in the fridge. Just give it a good stir before using.
Is this recipe spicy?
It has a mild kick from the Sriracha, but you can reduce or omit it for a milder version—or add more if you like it hot.
What can I serve with this Thai Peanut Chicken?
It pairs perfectly with jasmine rice, coconut rice, or stir-fried vegetables. You could also serve it over noodles for a heartier meal.