Air fryer lemon chicken recipe
 Using an air fryer makes this Chinese takeaway-style lemon chicken super crispy – it’s deliciously tangy, too. When it's this easy, who needs a takeaway? Each serving (excluding rice and spring onion) provides 366 kcal, 32g protein, 53g carbohydrate (of which 27g sugars), 2.4g fat (of which 0.5g saturates), 0.5g fibre and 1.9g salt. 400g/14oz chicken breast mini-fillets70g/2½oz cornflourvegetable oil spray, for cooking1 tsp salt 400g/14oz chicken breast mini-fillets 70g/2½oz cornflour vegetable oil spray, for cooking 1 tsp salt 2 small lemons, juice only (about 6 tbsp)6 tbsp caster sugar½ tsp ginger paste¼ tsp dried red chilli flakes, plus extra to serve2 tbsp cornflour 2 small lemons, juice only (about 6 tbsp) 6 tbsp caster sugar ½ tsp ginger paste ¼ tsp dried red chilli flakes, plus extra to serve 2 tbsp cornflour 1 spring onion, thinly slicedrice 1 spring onion, thinly sliced rice Method To make the lemon chicken, add the chicken, cornflour and salt to a large mixing bowl and toss until well coated, squeezing the chicken and compacting it with the cornflour as much as you can.Heat the air fryer to 200C. Lightly spray oil into the air fryer, place your coated chicken in, spray again with oil and cook for 8–10 minutes, turning halfway through.To make the sauce, mix the lemon juice, sugar, ginger and chilli together with 215ml/7¼fl oz water. Place a wok over a medium heat, add the sauce and bring to the boil, then simmer for 3–4 minutes. Mix together the cornflour with 4 tablespoons of water. After your sauce has simmered, drizzle the cornflour and water mixture into the wok and stir in immediately. Simmer for around 3 minutes, continuing to stir, until the sauce thickens. Finally, add your crispy chicken to the wok, briefly stir and serve immediately topped with the spring onion, a few chilli flakes and some rice alongside, if you like. To make the lemon chicken, add the chicken, cornflour and salt to a large mixing bowl and toss until well coated, squeezing the chicken and compacting it with the cornflour as much as you can. To make the lemon chicken, add the chicken, cornflour and salt to a large mixing bowl and toss until well coated, squeezing the chicken and compacting it with the cornflour as much as you can. Heat the air fryer to 200C. Lightly spray oil into the air fryer, place your coated chicken in, spray again with oil and cook for 8–10 minutes, turning halfway through. Heat the air fryer to 200C. Lightly spray oil into the air fryer, place your coated chicken in, spray again with oil and cook for 8–10 minutes, turning halfway through. To make the sauce, mix the lemon juice, sugar, ginger and chilli together with 215ml/7¼fl oz water. Place a wok over a medium heat, add the sauce and bring to the boil, then simmer for 3–4 minutes. To make the sauce, mix the lemon juice, sugar, ginger and chilli together with 215ml/7¼fl oz water. Place a wok over a medium heat, add the sauce and bring to the boil, then simmer for 3–4 minutes. Mix together the cornflour with 4 tablespoons of water. After your sauce has simmered, drizzle the cornflour and water mixture into the wok and stir in immediately. Simmer for around 3 minutes, continuing to stir, until the sauce thickens. Mix together the cornflour with 4 tablespoons of water. After your sauce has simmered, drizzle the cornflour and water mixture into the wok and stir in immediately. Simmer for around 3 minutes, continuing to stir, until the sauce thickens. Finally, add your crispy chicken to the wok, briefly stir and serve immediately topped with the spring onion, a few chilli flakes and some rice alongside, if you like. Finally, add your crispy chicken to the wok, briefly stir and serve immediately topped with the spring onion, a few chilli flakes and some rice alongside, if you like. Recipe tips Tofu would work well here for a vegan version.