Tender chicken air fried until crispy tossed in a homemade sweet and sour sauce
Servings 4servings
Prep Time 15 minutesmins
Cook Time 15 minutesmins
Total Time 30 minutesmins
Equipment
Air fryer
Ingredients
For the chicken:
26-8 oz.Boneless, skinless chicken breast, cubed
1/3cupAll-purpose flour
1tspPaprika
1tspGarlic powder
Fresh cracked black pepper
1tspKosher salt
For the sweet and sour sauce:
3tbspSoy sauce
1/2cupApple cider vinegar
1/2cupLight brown sugar, packed
1/3cupKetchup
1tspGinger, minced
1tspGarlic, minced
2tspCornstarch + 1 tbsp water
Instructions
For the sweet and sour sauce:
In a medium saucepan, combine the soy sauce, apple cider vinegar, brown sugar, ketchup, garlic, and ginger. Heat over medium-high heat until the mixture starts to bubble. In a small mixing bowl combine cornstarch and water, stir to combine. Reduce heat to medium-low, pour in cornstarch mixture and allow to simmer 5-10 minutes, stirring often until thick and reduced. If the sauce is to thick, thin with a little water.
For the chicken:
In a small bowl combine the flour, salt, garlic powder, paprika, and black pepper. Stir to combine. Toss the cubed chicken in the flour mixture to evenly coat*.
Preheat air fryer to 400 degrees for 12-15 minutes. Once preheated, add the chicken into the air fryer basket in a single layer*. Air fry for 12-15 minutes, flipping halfway through. Chicken is done when it has an internal temperature of 165 degrees F. Transfer cooked chicken to a large mixing bowl, top with the sauce, and toss to combine.
Serve over steamed rice. Leftover chicken will keep in an airtight container in the fridge for 2-3 days.
Notes
*You can also toss the chicken in a large gallon bag for even coating and less mess.*Chicken needs to cook in a single layer in order to get crispy. If needed, cook in batches and keep warm in a 250 degree oven.