Step 1

Slice you chicken into bite-sized pieces. Get a large bowl, and add the chicken pieces, the 1 tablespoon light soy sauce, a pinch of salt and white pepper and the cornflour/cornstarch. Mix together well, making sure all the chicken is coated in the cornflour. Leave the chicken for five minutes to marinate, or longer if you have time.

Step 2

Get your air fryer basket, and lightly spray with oil to prevent the chicken from sticking. Lay the chicken in the basket in a single layer, then spray with oil. If you don't have oil spray, use a brush to do the same

Step 3

Once the chicken is cooked and golden brown, put take them out of the air fryer and put them to one side. You may need to do the chicken in a few batches.

Step 4

While the chicken is cooking you can prepare the sweet and sour sauce. In a bowl, combine the brown sugar, tomato ketchup, soy sauce, water, rice wine vinegar, cornflour/cornstarch and shoaxing wine. Mix together well.

Step 5

Get a knife, and cube the onion (if using), and cube the peppers/bell pepper. When you're ready to make sauce, get a non-stick pan and heat around 2tsps of vegetable oil on a medium heat. Add the onion (if using) and the peppers/bell peppers and stir fry for 2-3 minutes until they start to soften. The add the ginger paste and garlic and cook for a further minute.

Step 6

Get your sauce, and add to the pan. It will begin bubbling, so keep stirring making sure the the sugar begins to dissolve. Add the chicken and continue to stir for 2 minutes, so all the ingredients are coated in the lovely sweet and sour sauce. I like a lot of sauce which is why I add the water. If you feel it's still too thick and sticky, you can add more water until you get your desired consistency.

Step 7

Before serving the sweet and sour chicken, sprinkle with chopped spring onions/green onions. Enjoy alongside some steamed rice.