You can oven bake or shallow fry the chicken instead of using an Air Fryer.
Pre heat oven to 200c/gas mark 6/180c fan oven
Marinade the diced chicken thigh in the Puréety Spicy Salt & Pepper glaze, tossing together in a bowl or tray until evenly distributed, then leave the glaze to develop for at least 30 minutes
Cook the wedges in a pan of salted water for 5-6 minutes and place a tray with the 200g of cooking oil into the preheated oven
When the wedges are drained, put them back into the pan or a bowl and toss with the Puréety Cajun Style potato seasoning
Carefully add the seasoned wedges to the hot oil in the tray. Roast for 30-45 minutes (turning occasionally) or until crispy and golden brown
In a bowl, add the cornflour to the glazed chicken, season with salt & pepper and mix until the chicken is coated evenly
Heat up the air fryer to 200c and cook the coated chicken until brown all over and cooked through (about 10-15 minutes depending on the size of your diced chicken)
In a separate pan or wok, add some oil on a high heat and add the chopped white onion, chillies, and diced green pepper - cook for around 2-3 minutes or until they are starting to soften
Turn down the heat and add the garlic with the spring onions and cook for around a minute then add the soy sauce
Now add the cooked chicken to the pan with the onions and chilli - toss everything around and serve on top of the Cajun wedges. Garnish with the sesame seeds and fresh spring onions
500g Boneless Skinless Chicken Thigh , Trimmed and diced 6tbsp Cornflour 2tbsp Sesame Oil Salt and Black Pepper , To taste 1 White Onion , Diced - chunky 1 Red Chilli , Sliced - finely 1 Green Chilli , Sliced - finely 1tbsp Garlic , Diced - finely 3 Spring onions , Sliced - finely 1 Green Pepper , Diced - chunky 1kg Potatoes , Cut into wedges 200g Cooking oil 1tspn Sesame Seeds 1tbsp Dark Soy Sauce 1tbsp Light Soy Sauce
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