Chinese

The Frugal Foodie

From

The Frugal Foodie

season

1

episode

8

Crispy Sweet and Sour Chicken Gluten Free

With

Steph De Sousa

SERVES

4

Sweet & Sour chicken

Ingredients

  • 1.5kg Broad Oak Farms Thigh Cutlet bone-in, skin-off Chicken pieces

  • 400ml Farmdale Buttermilk

  • 2 cups gluten free White Mill Plain Flour

  • 2 cups White Mill Corn Flour

  • Stone Mill Salt

  • Olive Oil spray

  • For the spice mix: 2 heaped tbsp Smoked Paprika

  • For the spice mix: 1 heaped tbsp Oregano

  • For the spice mix: 1 tbsp Garlic powder

  • For the spice mix: 1 tbsp Onion powder

  • For the spice mix: 1 tbsp White Pepper

  • For the sweet and sour sauce: 1 cup Pineapple juice

  • For the sweet and sour sauce: 3/4 cup Brown Sugar

  • For the sweet and sour sauce: 3 tbsp Tomato Sauce

  • For the sweet and sour sauce: 1/3 cup White Vinegar

  • For the sweet and sour sauce: 2 tbsp Soy Sauce

  • For the sweet and sour sauce: 1.5 tbsp Cornflour

  • For the sweet and sour sauce: 2 tbsp cold Water

Method

  1. In a large bowl, pour the Buttermilk over the Chicken and let soak in the fridge for a few hours.

  2. Mix the Corn Flour, gluten free Flour, the spice mix and a generous amount of Salt and mix.

  3. Coat the Buttermilk Chicken pieces in the Flour mix using tongs, ensuring a generous amount of Buttermilk is on the Chicken to create a moist, raggy flour coating.

  4. Spray the air fryer basket and also spray the Chicken with Olive Oil spray.

  5. Cook in the air fryer on 200 degrees for about 12-15 minutes each side (depending on Chicken cut and size), turning halfway through and give another Olive Oil spray.

  6. For the Sweet and Sour sauce: Add the Brown Sugar, Corn Flour and mix, add the Pineapple Juice, Vinegar, Tomato Sauce and Soy Sauce in a small saucepan or electric frypan and bring to the boil whilst whisking.

  7. Serve sauce on top of or next to your Fried Chicken for dipping.

Steph De Sousa

Steph De Sousa cooks as The Frugal Foodie, building recipes around what's already in the pantry and the produce nobody wants to throw out. Her style is straightforward and budget-aware without being austere: roast vegetable peelings, second-day rice, a freezer worked properly. She brings practical home rhythms to Savour and Wander.

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