Sweet and Sour Chicken in an Air Fryer: Traditional Chinese American dish that has been updated for the air fryer! With its crispy, golden-brown chicken breast pieces covered in a tangy, sweet, and sour sauce, this recipe for Air Fryer Sweet and Sour Chicken is revolutionary.
You can quickly enjoy a healthy, guilt-free version of this popular takeout dish with little oil and effort. This air fryer dish is likely to become a kitchen mainstay and is ideal for a quick weekday supper, a filling lunch.
Ingredients Sweet and Sour Chicken in an Air Fryer:
- For Marinating
- 1 lb boneless skinless chicken thighs, cut to 1″ (2-cm) pieces
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/3 cup cornstarch
- For Sauce
- 2 tablespoons ketchup
- 2 tablespoons light soy sauce (or soy sauce)
- 3 tablespoons brown sugar
- 2 tablespoons water
- 2 teaspoons cornstarch
- Cooking
- 1 tablespoon peanut oil (or vegetable oil)
- 2 cloves garlic, minced
- 2 teaspoons minced ginger
- 1/2 small white onion, chopped
- 1 bell pepper, chopped mix colour
Instructions Sweet and Sour Chicken in an Air Fryer:
- In a large bowl, combine the chicken pieces, salt, and vegetable oil. After thoroughly mixing, let it marinade for ten minutes. Add cornstarch to the chicken when it’s time to cook. Coat the chicken with a mixture of dry cornstarch and stir until an uneven coating develops.
- Without overlapping, put the chicken pieces on the tray or basket of your air fryer. If necessary, cook in batches. Drizzle the chicken with oil until the top is free of dry cornstarch. The chicken should be cooked for 8 minutes at 450°F (230°C) in an air fryer until it is light golden. Cook the chicken for a further five to six minutes, or until golden, either flipping it or shaking the air fryer basket. When finished, move all of the chicken pieces to a large platter to cool a little.
- In the meantime, combine all of the sauce ingredients in a small bowl.
- Make the sauce when the chicken is cooked: In a big skillet, heat the oil until it’s hot. Add the ginger and garlic. Cook, stirring occasionally, until the aroma is released.
- Include the white onion and bell pepper.
Cook for 30 seconds while stirring. - To fully dissolve the cornstarch, stir the sauce one more. Fill the pan. Cook, stirring, until thickened. Return the chunks of chicken. Coat the chicken evenly with sauce by stirring. Quickly move everything to a platter. Serve as a main course, hot.