Air Fried Sweet & Sour Chicken
Air Fried Sweet & Sour Chicken
Ingredients
For the Chicken
- 1 pound chicken breast, diced
- 1 large egg, whisked
- 1 tablespoon white vinegar
- 1 tablespoon soy sauce
- salt, to taste
- black pepper, to taste
- 5 tablespoons cornstarch
For the Sweet and Sour Sauce
- 2/3 cup water
- 2 tablespoons tomato ketchup
- 1 tablespoon brown sugar
- 1 tablespoon malt vinegar
- 1 tablespoon soy sauce
For the Vegetables
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1/2 cup green peppers, diced
- 1/2 cup red peppers, diced
- 1/2 clove garlic, minced
For Thickening the Sauce
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- 1
Dice the chicken breast into 1-inch pieces. In a large bowl, whisk the large egg. Add the diced chicken, 1 tablespoon of white vinegar, 1 tablespoon of soy sauce, salt, and black pepper. Mix thoroughly to coat the chicken.
⏱️ 5 min
- 2
Add 5 tablespoons of cornstarch to the marinated chicken. Mix well until all chicken pieces are fully coated.
⏱️ 3 min
- 3
Choose your cooking method for the chicken: - **Air Fryer Method**: Preheat your air fryer to 400°F. Arrange the coated chicken in a single layer in the air fryer basket, working in batches if necessary to avoid overcrowding. Air fry for 12 to 15 minutes, shaking the basket halfway through, until the chicken is golden brown and cooked through. - **Oven Method**: Preheat your oven to 375°F. Spread the coated chicken in a single layer on a baking sheet. Bake for 18 to 22 minutes, flipping the chicken halfway through, until golden brown and cooked through.
⏱️ 2 min•🌡️ 400
- 4
While the chicken cooks, prepare the sweet and sour sauce. In a small saucepan, bring 2/3 cup of water to a boil. Add the tomato ketchup, brown sugar, malt vinegar, and 1 tablespoon of soy sauce. Stir well and cook for 2 minutes. Remove from heat and set aside.
⏱️ 5 min
- 5
In a separate large pan or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the diced onion, green peppers, red peppers, and minced garlic. Sauté for 2 to 3 minutes until the vegetables are slightly softened.
⏱️ 3 min
- 6
Pour the prepared sweet and sour sauce from Step 4 over the sautéed vegetables in the pan. Stir to combine.
⏱️ 1 min
- 7
In a small bowl, whisk 1 tablespoon of cornstarch with 1/4 cup of water until smooth. Pour this cornstarch slurry into the pan with the sauce and vegetables. Bring the mixture to a simmer, stirring constantly, until the sauce thickens to your desired consistency.
⏱️ 2 min
- 8
Add the cooked air-fried (or oven-baked) chicken pieces to the pan with the thickened sweet and sour sauce and vegetables. Toss gently until all the chicken pieces are fully coated in the sauce.
⏱️ 2 min
- 9
Serve immediately, ideally with steamed white rice for a complete meal.
Kitchen Tools
Nutrition Facts (per serving)
Air Fried Sweet & Sour Chicken
Ingredients
For the Chicken
- 1 pound chicken breast, diced
- 1 large egg, whisked
- 1 tablespoon white vinegar
- 1 tablespoon soy sauce
- salt, to taste
- black pepper, to taste
- 5 tablespoons cornstarch
For the Sweet and Sour Sauce
- 2/3 cup water
- 2 tablespoons tomato ketchup
- 1 tablespoon brown sugar
- 1 tablespoon malt vinegar
- 1 tablespoon soy sauce
For the Vegetables
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1/2 cup green peppers, diced
- 1/2 cup red peppers, diced
- 1/2 clove garlic, minced
For Thickening the Sauce
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- 1
Dice the chicken breast into 1-inch pieces. In a large bowl, whisk the large egg. Add the diced chicken, 1 tablespoon of white vinegar, 1 tablespoon of soy sauce, salt, and black pepper. Mix thoroughly to coat the chicken.
⏱️ 5 min - 2
Add 5 tablespoons of cornstarch to the marinated chicken. Mix well until all chicken pieces are fully coated.
⏱️ 3 min - 3
Choose your cooking method for the chicken: - **Air Fryer Method**: Preheat your air fryer to 400°F. Arrange the coated chicken in a single layer in the air fryer basket, working in batches if necessary to avoid overcrowding. Air fry for 12 to 15 minutes, shaking the basket halfway through, until the chicken is golden brown and cooked through. - **Oven Method**: Preheat your oven to 375°F. Spread the coated chicken in a single layer on a baking sheet. Bake for 18 to 22 minutes, flipping the chicken halfway through, until golden brown and cooked through.
⏱️ 2 min•🌡️ 400 - 4
While the chicken cooks, prepare the sweet and sour sauce. In a small saucepan, bring 2/3 cup of water to a boil. Add the tomato ketchup, brown sugar, malt vinegar, and 1 tablespoon of soy sauce. Stir well and cook for 2 minutes. Remove from heat and set aside.
⏱️ 5 min - 5
In a separate large pan or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the diced onion, green peppers, red peppers, and minced garlic. Sauté for 2 to 3 minutes until the vegetables are slightly softened.
⏱️ 3 min - 6
Pour the prepared sweet and sour sauce from Step 4 over the sautéed vegetables in the pan. Stir to combine.
⏱️ 1 min - 7
In a small bowl, whisk 1 tablespoon of cornstarch with 1/4 cup of water until smooth. Pour this cornstarch slurry into the pan with the sauce and vegetables. Bring the mixture to a simmer, stirring constantly, until the sauce thickens to your desired consistency.
⏱️ 2 min - 8
Add the cooked air-fried (or oven-baked) chicken pieces to the pan with the thickened sweet and sour sauce and vegetables. Toss gently until all the chicken pieces are fully coated in the sauce.
⏱️ 2 min - 9
Serve immediately, ideally with steamed white rice for a complete meal.