Air Fryer Chicken Breast with Lemongrass and Ginger, Creamy Coconut Sauce
Tender chicken breast marinated in coconut milk, lemongrass and ginger, quickly cooked in the Air Fryer and served with a creamy aromatic sauce.
Steps
- 1
Flatten the chicken breast with a meat mallet to an even thickness.
- 2
Finely chop the lemongrass, ginger and garlic.
- 3
In a bowl, mix coconut milk, soy sauce, fish sauce, brown sugar, lime juice and the chopped ingredients.
- 4
Place the chicken breast in the marinade and refrigerate for at least 15 minutes.
- 5
Preheat the Air Fryer to 180°C (350°F).
- 6
Place the chicken breast in the Air Fryer basket and cook for 12 minutes, turning halfway.
- 7
Meanwhile, pour the remaining marinade into a small saucepan and simmer over medium heat until thickened (about 3-4 minutes).
- 8
Serve the chicken breast with the coconut sauce poured on top.
Shopping list
Chicken breast, lemongrass, ginger, coconut milk, garlic, soy sauce, fish sauce, brown sugar, lime, salt, pepper
Recipe story
This recipe combines Asian culinary tradition, where lemongrass and ginger were used by ancient royal courts to improve digestion and enhance meat, with the modern innovation of the Air Fryer, a device that mimics air frying, popular in contemporary kitchens. The creamy coconut sauce adds an exotic touch typical of Thai cuisine.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Ginger
Ginger, known since antiquity, was one of the first spices brought along the Silk Road, so precious that a kilogram of ginger was worth a sheep in medieval Europe.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Cloves
Cloves, the dried buds of the exotic Syzygium aromaticum tree, were one of the most prized spices of the ancient world, often called 'aromatic gold'. In the Middle Ages, Venetian merchants controlled the clove trade, bringing them from the Maluku Islands, the only place they grew, and selling them at exorbitant prices in Europe.
Lemon
The lemon is an ancient hybrid between citron and bitter orange, likely originating in northern India or China. In the Middle Ages, lemons were so valuable that they were given as gifts to kings. Fun fact: during the Gold Rush, British sailors were given lemons to prevent scurvy, leading to the nickname 'limey'.
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