Nicky's Kitchen SanctuaryAir Fryer Sweet and Sour Chicken
What you'll need
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Ingredients
Serves 4- 1 green pepper (chopped into 1 inch pieces)
- 1 large onion (peeled and chopped into large chunks)
- 1 red pepper (chopped into 1 inch pieces)
- 1 tsp minced garlic (garlic paste)
- 1 tsp minced ginger
- 1/4 tsp pepper
- 150 ml (2/3 cup) tomato ketchup
- 432 g (15.2 oz) canned pineapple chunks in juice
- 6 tbsp cornflour (corn starch in USA)
- chopped spring onions (scallions)
- 6 large skinless chicken thigh fillets ((this is about 750g/1.65lbs untrimmed or 600g/1.3lbs once trimmed))
- 1 tbsp malt vinegar
- 1 tsp paprika
- 1/4 tsp salt
- ½ tsp garlic powder
- 6 tbsp dark brown muscovado sugar
- egg fried rice or boiled rice
- spray oil ((I use approx 5-6ml - which is about a teaspoon))
- sesame seeds
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Steps
- Step 1
Take the chicken thigh fillets, trim off the excess fat, and cut into bite-size pieces. Put to one side.
- Step 2
In a medium-sized bowl, mix the cornflour, salt, pepper, garlic salt, and paprika.
- Step 3
Place the chicken in the bowl with the cornflour, and mix, ensuring every piece of chicken is completely covered.
- Step 4
Spray the air fryer basket with a little oil, then place the chicken in the airfryer basket in a single layer. Spray the chicken with spray oil (or you can brush on some oil). You may have to work in two batches if you have a small airfryer.
- Step 5
Cook on the air fryer setting at 190C/375F for about 16-18 minutes – until the chicken is fully cooked and no longer pink in the middle. Check on the chicken and give it a shake at least 3 times during cooking, to ensure the chicken doesn't stick together.
- Step 6
While the chicken is cooking, make the sauce. Add all of the sauce ingredients to a microwave-safe bowl and stir together. Microwave on high for about 3-4 minutes, stirring every minute, until the sauce is hot and slightly thickened (see notes for saucepan alternative). Put to one side.
- Step 7
When the chicken is cooked, remove from the air fryer basket and place in a bowl. Place the chopped onions and peppers in the air fryer basket spray with oil and cook at 200C/400F for 6-7 minutes, until softened and very slightly charred.
- Step 8
Add the chicken back in with the vegetables and cook at 200C/400F for 1 minute (just to warm the chicken back through).
- Step 9
Transfer the chicken and vegetables to a bowl and pour over the sauce (you may need to heat for for 30 seconds first if it's cooled a little). Toss together with the sauce.
- Step 10
Serve with boiled or fried rice and a sprinkling of sesame seeds and spring onions.
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Take the chicken thigh fillets, trim off the excess fat, and cut into bite-size pieces. Put to one side.
Source: Nicky's Kitchen Sanctuary
