Marion’s Best Air-fryer Chicken Nuggets

½ cup rice flour

½ cup potato starch

½ tsp baking powder

600g (1 lb 5 oz) chicken thigh fillets, cut into nugget-sized pieces

1 egg, lightly whisked

2 tsp sea salt

½ tsp ground black pepper

vegetable oil spray, for greasing

Tangy BBQ sauce:

1 cup tomato sauce

¼ cup white wine vinegar

2 tbsp brown sugar

1 tbsp tamarind paste

2 tsp Worcestershire sauce

¼ tsp hot sauce e.g. sriracha

Curry seasoning:

2 tbsp curry powder

1 tsp crushed red pepper flakes or chilli powder

1 tbsp sea salt

• To make the tangy bbq sauce, place all of the ingredients into a small saucepan over medium heat. Whisk to combine and bring to a gentle simmer until the sugar has dissolved. Remove from heat and allow to cool.
• For the curry seasoning, mix the ingredients in a small bowl. Set aside.
• Add the plain flour, rice flour, potato starch and baking powder to a large bowl and whisk well to combine.
• In another bowl, add the chicken pieces, egg, salt and pepper, then mix well to combine.
• Add the chicken mixture into the flour mixture. Using your hands, mix and squeeze the coating into the chicken until each piece is evenly coated.
• Spray the basket of an air-fryer with oil. Place the chicken nuggets into the basket, being sure not to overcrowd them (you may need to cook them in batches). Cook at 180°C (350°F) or on high for 5 minutes. Turn the pieces over and spray again with oil, then cook for another 5–10 minutes or until cooked through. Transfer to a large bowl and repeat with the remaining chicken nuggets.
• Sprinkle the curry seasoning over the nuggets and toss to combine. Serve the nuggets with the tangy BBQ sauce.