Malaysian Chicken Satay (With Peanut Sauce)

Chicken Satay
0 Cut the chicken into small pieces and set aside for later. The size will depend on your preference. Traditionally, it’s cut into very small pieces but I prefer bite sized (diced). Diced chicken will yield 6-7 sticks of satay.
2 For the marinade, add all the aromatics (onion, garlic, ginger, lemongrass, galangal), fennel seeds and oil into a blender or food processor and blend until you get a smooth paste like consistency.
3 Add the blended mixture into a bowl with the chicken and add the rest of the marinade ingredients. Mix well and marinate for at least 4 hours or overnight is best.
4 Soak the wooden skewers in water for at least 20 minutes to prevent burning.
5 Once the chicken is marinated, thread the chicken onto the skewers tightly. Brush or spray a little bit of oil on the chicken. Air fry for 10 minutes at 400 F then flip, and another 8-10 minutes at 360 F.
6 Serve with slices of cucumber and onions, together with the peanut sauce.
Peanut Sauce
8 Add all the ingredients into a saucepan except water and heat up over low heat.
9 Stir until well combined and add water. Once it starts simmering, turn off heat. The longer you cook it, the thicker the sauce will get. Add more water if it gets too thick and adjust to taste.