Chicken Satay
Cook Time: 6-8 minutes Temp: 199 ̊C
Ingredients:
1 pound boneless chicken thighs
1⁄2 cup soy sauce
1⁄2 cup pineapple juice
1⁄4 cup sesame oil4 garlic cloves, chopped fine
4 scallions, chopped
1 tablespoon grated ginger
2 teaspoons toasted sesame seeds
1⁄2 cup pineapple juice
1⁄4 cup sesame oil4 garlic cloves, chopped fine
4 scallions, chopped
1 tablespoon grated ginger
2 teaspoons toasted sesame seeds
1 pinch black pepper
Directions:
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Cut each thigh into strips, trim excess fat.
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Combine all the other ingredients into a large mixing bowl and mix well.
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Place chicken onto skewers.
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Add skewered chicken to mixing bowl and spoon marinade onto chicken to coat all sides.
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Cover and refrigerate chicken for at least 2 hours, up to 24 hours.
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Press “TEMP”, set temperature at 199 ̊C and press “ON/OFF”, then the fryer will enter preheating.
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Once ready place skewers in the Fry Pan Basket and set cooking time at 6-8 minutes. Press “ON/OFF”.
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Repeat steps 6-7 with remaining skewers.
Tip: If using wooden skewers, soak the skewers in water before adding chicken to keep them from burning.