Airfryer Sweet & Sour Chicken

INGREDIENTS

• 4 free range chicken breasts, cut in 3 cm pieces
• 1 tbsp rice wine
• 1 tbsp light soy sauce
• 1 green and 1 red pepper, 1-inch squares
• 6 spring onions, finely sliced
• 1 egg, beaten
• 4 tbsp cornflour

For the sauce:

• 300ml chicken stock
• 2 tbsp light soy sauce
• 1 tsp salt
• 4 tbsp rice wine vinegar
• 2 tbsp caster sugar
• 2 tbsp tomato purée
• 2 tsp cornflour
• 2 tsp water

For the fried rice:

• 1 red chilli, finely chopped
• 1 thumb sized piece ginger, grated
• 2 cloves garlic, finely chopped
• 1 red pepper, finely chopped
• 1 carrot, thinly julienned
• Bunch of scallions, thinly sliced
• 1 tsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 300g leftover rice
• 2 large eggs, lightly whisked

METHOD

1. Marinate chicken with rice wine, soy sauce, and a pinch of salt for 20 mins.
2. Whisk together the egg & cornflour until combined into a smooth batter.
3. Coat each piece of chicken in the batter & place in an airfryer at 180°C for 8-10 mins, until golden brown.
4. For the sauce, in a pan over a high heat, combine the chicken stock, soy sauce, salt, rice vinegar, caster sugar & tomato purée. When the mixture boils, lower the heat, add the peppers & spring onions. Mix cornflour with water, then add to sauce to thicken.
5. For the rice, heat 1 tbsp of sunflower oil in a large frying pan & stir-fry off the chilli, ginger and garlic for 1 minute. Add the red pepper, spring onions & carrots, stir-fry for a further 3 mins.
6. Stir through sesame oil, soy sauce & fish sauce over the heat for 1 minute. Add in 300g of leftover cooked rice & mix to combine.
7. Make a well in the centre & pour in 2 whisked eggs. Allow to set briefly, then, working quickly, stir the egg & quickly incorporate the rice from the sides until everything is combined & cook for 2 mins.
8. Add fried chicken to the sauce, mix well. Serve immediately, topped with sliced scallions.