Air Fryer Sweet and Sour Chicken

By Kitchen Sanctuary

Ingredients

6 large skinless chicken thigh fillets ((this is about 750g/1.65lbs untrimmed or 600g/1.3lbs once trimmed))
6 tbsp cornflour (corn starch in USA)
1/4 tsp salt
1/4 tsp pepper
½ tsp garlic powder
1 tsp paprika
spray oil ((I use approx 5-6ml - which is about a teaspoon))
1 large onion (peeled and chopped into large chunks)
1 red pepper (chopped into 1 inch pieces)
1 green pepper (chopped into 1 inch pieces)
spray oil ((I use approx 5-6ml - which is about a teaspoon))
1 tsp minced garlic (garlic paste)
1 tsp minced ginger
150 ml (2/3 cup) tomato ketchup
1 tbsp malt vinegar
6 tbsp dark brown muscovado sugar
432 g (15.2 oz) canned pineapple chunks in juice
egg fried rice or boiled rice
sesame seeds
chopped spring onions (scallions)

Prep Time10mins
Cook Time25mins
Servings4

Instructions

Take the chicken thigh fillets, trim off the excess fat, and cut into bite-size pieces. Put to one side.

In a medium-sized bowl, mix the cornflour, salt, pepper, garlic salt, and paprika.

Place the chicken in the bowl with the cornflour, and mix, ensuring every piece of chicken is completely covered.

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.

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.

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.

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.

Add the chicken back in with the vegetables and cook at 200C/400F for 1 minute (just to warm the chicken back through).

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.

Serve with boiled or fried rice and a sprinkling of sesame seeds and spring onions.