Air Fryer Sweet and Sour Chicken

Method6 steps

1. 1

   Step 1: Combine ALL 1 lb chicken-thigh pieces with ALL the separate 1 tablespoon vegetable oil for chicken and ½ teaspoon salt. Marinate for 10 minutes, keeping the chicken chilled until ready to cook. Then toss with ALL ⅓ cup coating cornstarch until unevenly coated with a little dry starch remaining. Reserve the separate 2 teaspoons sauce cornstarch and 1 tablespoon stir-frying peanut oil for later stages.

   Chicken marinade: 10 minutes · 10 minUses 1 lb boneless skinless chicken thighs, cut into about 1-inch pieces · 1 tablespoon vegetable oil for marinating chicken · 1/2 teaspoon salt · ⅓ cup cornstarch for chicken coating

2. 2

   Step 2: Spread ALL the actual coated chicken from stage 1 in the air-fryer basket or tray without overlapping, using separate batches if needed. Spray each batch with oil until no dry cornstarch remains; the spray amount is unspecified. Air-fry at 450°F for 8 minutes until pale yellow, turn the pieces or shake the basket, then cook the SAME batch another 5–6 minutes until its edges are golden and a thermometer reads at least 74°C (165°F) in the thickest pieces. Continue as needed to that endpoint. Transfer the actual cooked chicken to a clean plate to cool slightly while preparing the sauce. Repeat with any remaining batch; the 8 minutes plus 5–6 minutes applies PER BATCH.

   Air-fry ONE batch: 13–14 minutes; turn at 8 · 14 minUses Complete actual marinated and cornstarch-coated chicken · Oil spray to moisten the coated chicken; amount unspecified

   
3. 3

   Step 3: Meanwhile, mix ALL the sauce ingredients in a small bowl: 2 tablespoons ketchup, 2 tablespoons Shaoxing wine, 2 tablespoons rice vinegar, 2 tablespoons light soy sauce, 3 tablespoons brown sugar, 2 tablespoons water and the separate 2 teaspoons sauce cornstarch. Keep this complete sauce mixture ready for stage 6.

   Uses 2 tablespoons ketchup · 2 tablespoons Shaoxing wine for sauce · 2 tablespoons rice vinegar · 2 tablespoons light soy sauce · 3 tablespoons brown sugar · 2 tablespoons water for sauce · 2 teaspoons cornstarch for sauce

   
4. 4

   Step 4: Once the chicken from stage 2 is fully cooked, heat ALL the separate 1 tablespoon peanut oil in a large skillet until hot. Add ALL 2 minced garlic cloves and ALL 2 teaspoons minced fresh ginger. Stir briefly until fragrant; keep the actual cooked chicken separate for stage 6.

   Uses 1 tablespoon peanut oil for stir-frying · 2 cloves garlic, minced · 2 teaspoons fresh ginger, minced

5. 5

   Step 5: Add ALL the chopped bell pepper (1) and ALL the chopped ½ small white onion to the actual fragrant oil, garlic and ginger from stage 4. Stir-fry for 30 seconds.

   Vegetables: stir-fry 30 seconds · 1 minUses Complete actual fragrant oil garlic and ginger mixture · 1/2 small white onion (chopped) · 1 bell pepper, chopped

6. 6

   Step 6: Stir ALL the actual sauce mixture from stage 3 again to resuspend its cornstarch, then pour it into ALL the actual vegetables and aromatics from stage 5. Stir and cook until the sauce thickens. Add ALL the actual fully cooked chicken from stage 2 and toss to coat evenly. Transfer the complete dish to a plate and serve immediately as 4 portions. Refrigerate leftovers in shallow covered containers at 4°C or colder within 2 hours and use within 3–4 days; reheat a later portion throughout to 74°C (165°F).

   Uses Complete actual mixed sweet-and-sour sauce · Complete actual briefly stir-fried vegetables and aromatics · Complete actual air-fried chicken confirmed fully cooked