Korean-Style Air-Fried Chicken Tenders

Ingredients:

125g cornflour

1 tsp salt

600g chicken breast min fillets

2 tbsp vegetable oil

Handful of roasted peanuts, chopped

2 tbsp sesame seeds

Handful of spring onion, sliced

For the sauce:

60ml gluten free soy sauce

150ml maple syrup

1 tsp chilli flakes

1 tsp minced ginger paste

1 tsp miso paste

1 tbsp tomato ketchup

1 tbsp rice wine vinegar

1 tbsp garlic-infused oil

1 tbsp cornflour

2 tbsp cold water

Method:

1. Coat the chicken in the vegetable oil. In a large mixing bowl, mix your cornflour with the salt, and toss the chicken fillets until they are covered in the cornflour. Cook in the airfryer (200C) for 12 mins, turning over mid way (might need to do that in batches).

2. For the sauce, combine everything except the cornflour and water in a large wok. Bring to the boil and allow to simmer for 4-5 mins. Mix the cornflour and water together in a small dish, drizzle into the wok and stir in immediately. Simmer until the sauce thickens. Finally, add the peanuts and the crunchy chicken to the wok, mix until everything is well coated. Sprinkle with the spring onion and sesame seeds and serve immediately.