Crispy Sweet & Sour Chicken

By Stephcooksstuff · 75 min

Ingredients

Instructions

1. In a large bowl, pour the buttermilk over the chicken and leave it to soak in the fridge for a few hours.
2. Mix the cornflour, the gluten-free plain flour and the spice mix (smoked paprika, oregano, garlic powder, onion powder and white pepper), add a generous amount of salt and mix.
3. Coat the buttermilk chicken pieces in the flour mix using tongs, making sure plenty of buttermilk clings to the chicken to form a moist, ragged coating.
4. If using the air fryer, spray the basket, then spray the chicken with olive oil spray.
5. Cook in the air fryer at 200°C for about 12-15 minutes per side, depending on the cut and size of the chicken, turning halfway through and spraying again with olive oil.
6. For the sweet and sour sauce, add the brown sugar and cornflour to a small saucepan or electric frying pan and mix. Add the pineapple juice, white vinegar, tomato sauce and soy sauce, then bring to a boil while whisking.
7. Serve the chicken with the sauce on top or alongside for dipping.

Summarized from Stephcooksstuff's video. Watch it for the details.