Bernetta Ingredients for the pickled cucumber
- 1/2 cucumber
- White wine vinegar (to cover the cucumbers)
- 1 tbsp sugar
- 1 tsp salt
Ingredients for the Thai Peanut chicken
- 3 Chicken thighs
- 5 tbsp peanut butter (crunchy)
- 3 tbsp honey
- 4 tbsp soy sauce
- Water (to loosen up the sauce)
- 2 sprays of olive oil (1 tbsp)
- 1 knob of ginger
- 3 cloves of garlic / 2 tsp garlic granules
Serve with rice
Method
- Slice the cucumber into thin slices and place them in a small, airtight container. Add the vinegar, sugar, and salt, seal the container and shake it well. Make sure the container is leakproof! Set aside to let the flavours develop.
- In a bowl, combine the peanut butter and soy sauce, stirring briefly. Add a splash of water to loosen the mixture. Stir in the honey, then grate in the ginger and garlic. Mix well until smooth.
- Pour one-third of the marinade into a small container and refrigerate for later use. Coat the chicken thighs with the remaining marinade, ensuring they are fully covered. Let them marinate in the fridge for 40 minutes.
- After marinating, cook the chicken in an air fryer until golden and cooked through.
- Serve with rice and pickled cucumber. Drizzle the reserved sauce over the chicken before serving.
