Cut the chicken thighs into bite-sized pieces, then toss them with all the remaining ingredients, except the corn flour. Set the chicken aside while you prep the vegetables. This step can be taken a few hours in advance for best results
Prep the vegetables: remove the core from the peppers and cut into bite-sized pieces. Peel the onion, remove the root, then cut into wedges
Toss the chicken with the corn flour then place it into the Air Fryer basket. Remove the pressure cooking cover, and put the basket into the inner pot and lock the lid.
Select Air Fry and set the time to 10 minutes and the temperature to 190°C. After the Air Fry program finishes, flip the chicken and select Air Fry again for 7 minutes, at 205°C. Cook until golden and crispy.
While the chicken cooks, make the sauce. Mix the hot water and corn flour together in a bowl and whisk to combine well. Add the remaining ingredients to the bowl, except the chilli flakes, and stir until the sugar dissolves.
Once the chicken is golden and crisp, remove the air frying basket containing the crispy chicken and set aside. The inner pot will contain some of the fat rendered from the chicken – add a little more oil, if needed, to coat the base of the inner pot.
Select Sauté, and add the peppers and onion. Sauté for 2 mins, then add the garlic, ginger, pineapple and spring onions. Sauté for 1 minute then pour in the sweet and sour sauce.
Sauté for another 1-2 minutes until the sauce is thick and glossy, then add the crispy chicken pieces and stir.
Spoon over portions of steamed rice and serve immediately.
Chicken thighs are the best option here. They are budget friendly, crisp up well and stay moist. Chicken breast can be used but tends to dry out before the coating browns if not cut to the correct size.