Air Fryer Sweet and Sour Chicken

• 300 g Jasmine rice
• 600 ml Water
• 650 g Chicken thighs, boneless, skinless
• 15 ml Light soy sauce
• 5 ml Toasted sesame oil
• 45 g Cornflour
• 200 ml Pineapple juice
• 45 ml Rice vinegar
• 90 g Ketchup
• 45 g Brown sugar
• 1 large Red pepper
• 250 g Pineapple, fresh or tinned chunks
• 3 Spring onion

1. Rinse the jasmine rice until the water runs mostly clear, then put it in a saucepan with the water. Bring to the boil, cover, then cook on the lowest heat for 10 minutes. Take off the heat and leave covered for 10 minutes, then fluff with a fork.
2. Meanwhile, cut the chicken into bite-sized pieces and put in a mixing bowl with the light soy sauce and toasted sesame oil. Add the cornflour and toss until every piece is lightly coated. Cut the red pepper into bite-sized pieces and slice the spring onions.
3. Heat the air fryer to 200°C (390°F). Arrange the chicken in a single layer and air-fry for 10 to 12 minutes, shaking halfway, until golden and cooked through. Cook in batches if needed so the chicken crisps rather than steams.
4. While the chicken cooks, whisk the pineapple juice, rice vinegar, ketchup and brown sugar in a saucepan. Bring to a simmer over medium heat and cook for 3 to 5 minutes, whisking, until glossy and slightly thickened. Add the red pepper and pineapple and simmer for 2 minutes until warmed through but still bright.
5. Add the air-fried chicken to the saucepan and toss to coat thoroughly. Cook for 1 minute so the sauce clings to the chicken. Sprinkle over the spring onions and serve straight away with the jasmine rice.

Made this recipe? Rate it — a comment is optional.