Sweet & Sour Chicken
Sweet & Sour Chicken
Ingredients
- 500 g chicken, sliced into bite-sized pieces
- 1 tablespoon soy sauce, for coating chicken
- 1 tablespoon cornflour, for coating chicken
For the Sauce
- 80 ml ketchup, (1/3 cup)
- 80 ml apple cider vinegar, (1/3 cup)
- 60 ml soy sauce, (1/4 cup)
- 50 g sugar, (1/4 cup)
- 60 ml orange juice, (1/4 cup)
For the Cornflour Slurry
- 1 tablespoon cornflour
- 1 tablespoon cold water
Instructions
- 1
In a bowl, coat the sliced chicken with 1 tablespoon of soy sauce and 1 tablespoon of cornflour, mixing until the chicken is evenly coated.
⏱️ 5 min
- 2
Place the coated chicken pieces into an air fryer basket. Preheat the air fryer to 200°C.
⏱️ 2 min•🌡️ 200
- 3
Air fry the chicken for 12 minutes, shaking the basket halfway through, or until the chicken is crispy and cooked through.
⏱️ 12 min•🌡️ 200
- 4
While the chicken is cooking, prepare the sauce. In a small saucepan, combine 80 ml (1/3 cup) ketchup, 80 ml (1/3 cup) apple cider vinegar, 60 ml (1/4 cup) soy sauce, 50 g (1/4 cup) sugar, and 60 ml (1/4 cup) orange juice.
⏱️ 3 min
- 5
Place the saucepan on a stove burner over medium heat and bring the sauce mixture to a simmer, stirring occasionally.
⏱️ 3 min
- 6
Prepare the cornflour slurry by mixing 1 tablespoon of cornflour with 1 tablespoon of cold water in a small bowl until smooth.
⏱️ 1 min
- 7
Add the cornflour slurry to the simmering sauce and stir continuously until the sauce thickens to your desired consistency.
⏱️ 2 min
- 8
Once the chicken is cooked and crispy, remove it from the air fryer and transfer it to a large bowl.
⏱️ 1 min
- 9
Pour the thickened sweet and sour sauce over the cooked chicken and mix well to coat all the chicken pieces evenly.
⏱️ 1 min
- 10
Serve the sweet and sour chicken immediately, optionally with rice and broccoli.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet & Sour Chicken
- 500 g chicken, sliced into bite-sized pieces
- 1 tablespoon soy sauce, for coating chicken
- 1 tablespoon cornflour, for coating chicken
For the Sauce
- 80 ml ketchup, (1/3 cup)
- 80 ml apple cider vinegar, (1/3 cup)
- 60 ml soy sauce, (1/4 cup)
- 50 g sugar, (1/4 cup)
- 60 ml orange juice, (1/4 cup)
For the Cornflour Slurry
- 1 tablespoon cornflour
- 1 tablespoon cold water
Instructions
- 1
In a bowl, coat the sliced chicken with 1 tablespoon of soy sauce and 1 tablespoon of cornflour, mixing until the chicken is evenly coated.
⏱️ 5 min - 2
Place the coated chicken pieces into an air fryer basket. Preheat the air fryer to 200°C.
⏱️ 2 min•🌡️ 200 - 3
Air fry the chicken for 12 minutes, shaking the basket halfway through, or until the chicken is crispy and cooked through.
⏱️ 12 min•🌡️ 200 - 4
While the chicken is cooking, prepare the sauce. In a small saucepan, combine 80 ml (1/3 cup) ketchup, 80 ml (1/3 cup) apple cider vinegar, 60 ml (1/4 cup) soy sauce, 50 g (1/4 cup) sugar, and 60 ml (1/4 cup) orange juice.
⏱️ 3 min - 5
Place the saucepan on a stove burner over medium heat and bring the sauce mixture to a simmer, stirring occasionally.
⏱️ 3 min - 6
Prepare the cornflour slurry by mixing 1 tablespoon of cornflour with 1 tablespoon of cold water in a small bowl until smooth.
⏱️ 1 min - 7
Add the cornflour slurry to the simmering sauce and stir continuously until the sauce thickens to your desired consistency.
⏱️ 2 min - 8
Once the chicken is cooked and crispy, remove it from the air fryer and transfer it to a large bowl.
⏱️ 1 min - 9
Pour the thickened sweet and sour sauce over the cooked chicken and mix well to coat all the chicken pieces evenly.
⏱️ 1 min - 10
Serve the sweet and sour chicken immediately, optionally with rice and broccoli.
⏱️ 1 min