2 tbsp Angus & Oink Salt & Pepper Chilli Seasoning
1 bell pepper
3 spring onions
1 medium brown onion
200 g corn flour
sesame seeds or sliced spring onion
300 ml ketchup
150 ml light soy sauce
2 tbsp Salt & Pepper Chilli Seasoning
1 tbsp sesame oil
q tbsp clear honey
1 tsp chilli paste
To make the sauce, simply add all of the ingredients to a food processor/ nutri bullet and blend together. Place to one side until required.
Chop the onion and pepper then place to one side.
Place the chicken breasts onto a chopping board and slice them into thin strips. Transfer the meat to a bowl and season with Angus & Oink Salt & Pepper Chilli Rub.
Beat one egg and transfer it to the bowl that holds the chicken. Mix together by hand to ensure the chicken is well coated.
Add cornflour to the bowl and toss the chicken through it.
Preheat the Vortex Air Fry to 180c using the air fry setting and pour 1 tbsp vegetable oil to the basket.
Lay the chicken strips in the basket and place the onions and peppers on top. Insert the basket and cook for 15 minutes.
Keep an eye on the chicken and 5 minutes, remove the basket and give the chicken and vegetables a shake. After 15 minutes, pour in the sauce and mix everything together then cook for a further 5 minutes.
Pour into a bowl, garnish with sliced spring onions and sesame seeds.