Sweet and sour chicken
1 pack of chicken breasts, cut into bite-sized pieces
6 tbsp potato starch
A pinch of Chinese 5-spice seasoning
Salt and pepper
1 egg
2 tbsp milk
1 red pepper
1 green pepper
1 yellow pepper
1 can pineapple chunks (reserve the juice)
For the sauce:
120 g ketchup
2 tbsp apple cider vinegar
2 tbsp brown sugar
4 tbsp pineapple juice (from the can)
1 tbsp soy sauce
1 clove garlic, pressed
1/4 tsp ground ginger
Preheat the air fryer to 180°C.
Cut the peppers into pieces, toss them with 1 tsp of oil, and bake them in the air fryer for 5 minutes. Set aside.
Cut the chicken into bite-sized pieces. Dip the chicken into the egg and milk mixture, then coat with potato starch mixed with the Chinese 5-spice, salt, and pepper. Fry in the air fryer until the chicken is fully cooked and golden brown.
While the chicken is cooking, prepare the sauce by simmering the ketchup, apple cider vinegar, brown sugar, pineapple juice, soy sauce, garlic, and ginger in a pot for a few minutes until it slightly thickens. Add the pineapple chunks and roasted peppers to the sauce and bring it to a simmer.
Once the chicken is cooked, transfer it to a large bowl. Pour the sauce over the chicken and gently toss everything together with a spatula to coat the chicken in the sauce.
Serve with steamed rice.