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- Kim Meredith

AIR FRYER CRISPY CHICKEN WITH SWEET & SOUR SAUCE

SERVES 4 PREP 20 MINS COOK 24 MINS

• 600g chicken tenders
• 1/2 cup plain flour
• 1 tbsp onion powder
• 2 eggs, lightly beaten
• 1 tbsp ginger paste
• olive oil spray
• 1 red onion, cut into thin wedges
• 2 garlic cloves, crushed
• 1 green capsicum, chopped
• 515g jar sweet and sour cooking sauce
• 1 tbsp soy sauce
• 227g can pineapple pieces in juice
• Steamed rice, Asian vegetables, to serve

1. Preheat air fryer to 200°C. Dust chicken in flour seasoned with onion powder, salt, and ground white pepper. Dip in eggs whisked with ginger. Drain and return chicken to seasoned flour. Toss to coat. Shake off excess flour.

2. Spray both sides of chicken generously with oil. Transfer chicken to a greased air fryer basket in two batches. Cook 10-12 mins, turning once, or until golden and chicken is cooked.

3. Meanwhile, heat an oiled saucepan over a medium heat. Add onion, garlic, and capsicum. Cook, stirring regularly, 5 mins or until tender. Add sauces, pineapple pieces, and juice. Cook, stirring until hot.

4. Serve chicken with steamed rice, vegies, and sauce.

AIR FRYER PULLED PORK TACOS WITH MEXICAN CORN

SERVES 6 PREP 25 MINS COOK 3 HOURS

• 1.5kg pork shoulder
• 2 x 30g packets taco spice mix
• olive oil spray
• 375g jar Mexican salsa
• 1/4 cup chipotle in adobo sauce
• 1/2 cup chopped coriander, plus extra to garnish
• 12 flour tortillas
• pickled jalapenos, shredded iceberg lettuce, sour cream, lime wedges, hot sauce, to serve

MEXICAN CORN