Description
A lighter, crispy Chinese-American classic made in an air fryer. Tangy sweet and sour sauce coats tender chicken and stir-fried veggies, with 80% less oil than traditional deep frying. Perfect for quick weeknight meals.
Ingredients
2 boneless chicken breasts (cut into 1-inch cubes)
1/2 cup cornstarch
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp ketchup
2 tbsp brown sugar
1/2 cup onion (cut into chunks)
1 red bell pepper (cut into chunks)
1 green bell pepper (cut into chunks)
1 clove garlic (minced)
1 tsp fresh ginger (grated)
Salt and pepper to taste
1 tsp sesame seeds (optional, for garnish)
Instructions
Cut chicken into 1-inch cubes and season with salt and pepper
Toss chicken in cornstarch until fully coated
Set chicken in single layer in air fryer basket
Air fry at 400°F (200°C) for 15 minutes, flipping halfway for even browning
Meanwhile, whisk together soy sauce, ketchup, vinegar, brown sugar, garlic, and ginger in a bowl
Sauté onions and bell peppers in a pan for 5 minutes until softened
Add sweet and sour sauce to pan, simmer 3-4 minutes until glossy and thickened
Once chicken is crispy, return to air fryer and cook 3-5 more minutes to reheat
Toss cooked chicken with sauce until fully coated
Garnish with sesame seeds before serving
Notes
For gluten-free option: Use tamari instead of soy sauce
Chicken can be marinated in sauce ingredients for 30 minutes for extra flavor
Store leftovers in airtight container for up to 3 days
Serving suggestion: Pair with jasmine rice or lo mein noodles
Nutrition
- Serving Size: 1 cup (approx. 150g)
- Calories: 400
- Sugar: 20g
- Sodium: 6000mg
- Fat: 12g
- Saturated Fat: 2.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg