Ingredients
- 70g gluten free plain flour
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 2 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp ground black pepper
- Pinch dried ginger
- 55g corn flour
- 2 eggs
- 500g chicken breasts, cut into 2cm pieces
- 3 scallions, sliced, to serve
- Toasted sesame seeds, to serve
Sticky sauce
- 85g barbecue sauce
- 2 tbsp sweet chilli sauce
- 2 tbsp honey
- 40g cold butter, cut into cubes
Method
- Combine the flour, salt, garlic powder, onion powder, thyme, ginger and smoked paprika in a shallow dish.
- Place the corn flour in a separate shallow dish .
- Add the eggs to another shallow dish and lightly beat.
- Dip chicken pieces into the corn flour, making sure the pieces are completely coated.
- Shake off excess, then dip into the egg and then the seasoned flour, shaking off any excess.
- To make the sauce, combine all ingredients in a saucepan over medium heat.
- Cook, stirring occasionally, for 2-3 minutes.
- Spray the chicken pieces with oil and place half the pieces in the basket of an air fryer.
- Air fry at 180C for 15 minutes. Set aside and keep warm.
- Repeat to make the second batch.
- Place in a bowl and pour the sauce over the chicken and toss to coat.
- Transfer chicken to a serving dish and sprinkle with sliced scallions and toasted sesame seeds.
- Serve and enjoy.
