Mix together peanut butter, sriracha, soy sauce, sweet chili sauce, lime juice, and salt. Pour in the hot water and mix until you have a smooth mixture.
Place the chicken in a zip-top bag. Pour in half of the sauce and mix until the chicken is well coated. If you have the time, allow the chicken to marinate for 30 minutes or up to 24 hours in the refrigerator.
Remove the chicken from the bag, bringing with it as much of the marinade as you can. Place the coated chicken in the air fryer basket.
Set the air fryer to 350F for 20-22 minutes or until the chicken thighs are heated 165F at their thickest part.
Garnish with cilantro, onion, and peanuts. Serve with the rest of the sauce for dipping.
Don't Freeze. I wouldn't suggest freezing this, once made, and saving it for later. It's best eaten right after it's finished cooking. It will keep in the fridge for a couple of days in an airtight container. However, the reheating won't be kind to the taste of the chicken. So although good, it's not as good as it was right after cooking.
Leftovers in salad. Now if you wanted to use sliced up leftovers in a salad? Drizzled with a little extra peanut sauce for dressing? Go for it. Perfection!
Control Spices. If you don't like spicy foods, simply reduce the Sriracha sauce . I prefer the flavor of it though, especially for this dish. So I suggest at least leaving a bit in the recipe for flavor's sake.
I used this sweet chili sauce for this recipe, but any sweet chili sauce should work fine.
Air Fryer Peanut Chicken https://twosleevers.com/thai-peanut-chicken/