Recipe

Serves: 4 people | Prep time: 10 minutes | Cooking time: 30 minutes

Chinese | Main | Cardiff Mum

Ingredients

• 500g Chicken Thighs
• 1 Pouch of Sweet and Sour Sauce
• 4 tbsps of Dark Soy Sauce
• 1 Lemon
• 1 Red Pepper and 1 Green Pepper
• 50g of Rice Per Person
• 2 tbsps of Minced Fresh Garlic or Garlic Puree
• 1 tbsp of Sugar
• 1 tbsp of Flour
• Oil

Method

1. Thinly slice 4 chicken thighs (remove skin first).
2. Coat them in 1 tablespoon of dark soy sauce, 1 tablespoon of flour (corn is best) and 1 tablespoon of garlic (minced or purée).
3. Drizzle or spray them with oil and pop them in the air fryer for 20 mins on 200°C, give them a good shake halfway through. Alternatively, you can deep fry them in oil or put them on baking tray and put them in the oven for 35/40 minutes with plenty of oil.

To make the sauce:

1. Fry a thinly sliced red and green pepper and red onion in a heaped teaspoon of garlic (Add more if you love garlic!). Add in your pouch of sweet and sour sauce and 3 tablespoons of dark soy sauce. Add a squeeze of 1 small lemon and a teaspoon of sugar.
2. Add your crispy shredded chicken pieces to the sauce and serve with rice.