Crispy Sweet and Sour Chicken Recipe

How to make Crispy Sweet and Sour Chicken

Method

In a large bowl, pour the butter milk over the chicken and let soak in the fridge for a few hours.
Mix the corn flour, add the gluten free flour and the spice mix. Add a generous amount of salt and mix.
Coat the butter milk chicken pieces in the flour mix using tongs, ensuring a generous amount of butter milk is on the chicken to create a moist, raggy, flour coating.
If you’re using an air fryer – spray the basket, then spray the chicken with olive oil spray as well.
Cook in the air fryer on 200°C for about 12-15 minutes each side (depending on chicken cut and size) turning halfway through and give another olive oil spray.
For the sweet and sour sauce, add the brown sugar and corn flour together and mix. Then add the pineapple juice, vinegar, tomato sauce and soy sauce. Pour into a small saucepan or electric frypan and bring to the boil, whilst whisking.
Serve on top of – or next to – your fried chicken for dipping!

Recipe: Steph de Sousa – The Frugal Foodie

Ingredients

1.5kg Broad Oak Farms chicken thigh cutlets, trimmed

400ml Farmdale butter milk

2 cups White Mill gluten free plain flour

2 cups White Mill corn flour

Stonemill salt

The Olive Tree olive oil spray

Spice mix

2 heaped tbsp Stonemill smoked paprika

1 heaped tbsp Stonemill oregano

1 tbsp Stonemill garlic powder

1 tbsp Stonemill onion powder

1 tbsp Stonemill white pepper

Sweet and sour sauce

1 cup Westcliff pineapple juice

¾ cup White Mill brown sugar

3 tbsp Colway tomato sauce

1/3 cup Pure Vita white vinegar

2 tbsp Asia Specialities soy sauce

1½ tbsp White Mill corn flour

2 tbsp cold water

The Olive Tree olive oil spray (if using an air fryer)