Celebrity chef Jeremy Pang & Spurs players Udogie and Vicario cook Air Fried Chicken Satay

Episode 4
New Zealander’s are growing more and more aware of the connection between a healthy diet, good mental health and the importance of learning new skills for brain fitness. Join Jeremy Pang as he shares easy cooking tips with Destiny Udogie and Guglielmo Vicario from the Tottenham Hotspur team.
Full recipe below - enjoy!
Air Fried Chicken Satay
2 large free range, de-skinned chicken breasts, butterflied and sliced
10 soaked medium-sized bamboo skewers, soaked
½ cucumber
2 tomatoes
The Marinade
½ tsp turmeric
2 cloves finely chopped garlic
1 stick of finely chopped lemongrass
1 tbsp light soy sauce
1 tbsp fish sauce
1 tbsp palm sugar
Dash dark soy sauce
The Paste
5 Thai shallots, finely chopped
1 large red chilli, finely chopped
2 cloves garlic, finely chopped
1 lemongrass stick, finely chopped
The Sauce
6 tbsp crunchy high protein peanut butter
2 tbsp tamarind concentrate
2 tbsp kecap manis (Indonesian sweet soy sauce)
1 tbsp palm sugar
¼ tsp salt
100ml hot water
PREPARATION
1. Place your bamboo skewers in a dish and fully cover them with cold water. Set them aside and leave them to soak for approximately 1 hour (hint: this will prevent them from burning later!)
2. Finely slice the chicken thighs into long slices. Mix all of ‘The Marinade’ ingredients together in a bowl and then add the sliced chicken, massaging the marinade mix well into the meat. Next, thread the chicken onto your soaked bamboo skewers, ensuring there is a thin layer of meat on each, and leave it to the side.
3. If you have a food processor, add all of the paste ingredients to it and blitz them until they form a smooth paste. If not, you can opt for Jeremy's preferred method and very finely chop all of ingredients by hand!
4. In a saucepan, fry the paste with 1-2 tbsp vegetable oil for 5 minutes, until fragrant and starting to brown.
5. In a new bowl, mix all of 'The Sauce' ingredients together well. Pour this sauce mixture into the saucepan with the paste and bring to a gentle simmer. Reduce the contents off the saucepan by half and you're Quick Satay Sauce is done! Pour it into a serving bowl and set aside.
6. Air fry the chicken on 200C for 8 minutes. Turn halfway through to crisp both sides evenly