Angie's recipe & review

Sweet and Sour Chicken Recipe

Servings	Prep Time
2people	20minutes

Cook Time	Passive Time
20minutes	2hours

Servings	Prep Time
2people	20minutes

Cook Time	Passive Time
20minutes	2hours

Ingredients

Marinated chicken:

400grams boneless chicken thighsCan be replaced with chicken breasts, go to point 2 under my “tweaks and tips” to make the chicken tender.
1/2 large onionI used a food processor to make it more efficient.
1 large minced garlic cloves
1 small slice grated gingerI used a food processor to make it more efficient.
3/8tsp baking soda
2 tsp cornstarch
2tbsp light soy sauce

For the air fryer:

Sweet and sour sauce

1/3cup white sugarMy pineapple juice was 5% sweetened, so I used 1/4 cup white sugar instead.
1/4cup rice vinegar
3 tbsp canned pineapple juiceI used 227 grams.
3tbsp ketchupI used Heinz Ketchup
1/2tsp Worcestershire sauce
1tbsp light soy sauce
1tsp oyster sauce
4tsp corn starch
1/2cup water

Vegetables for stir frying:

1tbsp oil
1 minced garlic glove
2tsp finely chopped gingerI used a food processor to make it more efficient.
1 medium-sized onion
1 yellow bell pepperYou can use any bell pepper color.
1cup canned pineapple piecesIf you use 227 grams as well, you can use all pineapple pieces.

Instructions

Marinade chicken:

Sauce:

Mix everything thoroughly except for water together under “Sweet and sour sauce”.
Add the water and mix it thoroughly.

Air fryer:

Mix the chicken with the vegetable oil under “For the air fryer”.
Dip the chicken piece by piece in the bowl of cornstarch, make sure the whole chicken is covered with a small layer of corn starch. See picture below:
Preheat air fryer at 200 Celsius degrees.
Put the chicken in the air fryer in two batches, you don’t want the pieces on top of another. See picture in step 2. Set timer for 10 minutes and shake the air fryer basket halfway.
After the second batch, put the first batch back for 2 more minutes.
Take the first batch out for the second time and put the second batch back for 2 more minutes. This step is to create an even more crispy effect of the chicken.

It’s time to WOK:

Collect all ingredients.
Heat oil in the big wok pan over high heat.
Add garlic, ginger and onion, stir for around 1-2 minutes.
Add bell peppers and stir for 2 minutes.
Add the sauce and pineapple and let it come to rapid simmer. Simmer for 2-4 minutes until it thickens (in recipetin’s recipe, she said 2 minutes, but it took me about 4 minutes before it thickens). The key here is to see a path briefly in the wok pan when you drag the spoon across it.
Add the chicken, then toss to coat quickly (Recipetin says to aim for 10 seconds, I think I managed 15 seconds and it was still fine ;)! So don’t stress!!)
Serve with white rice and enjoy your meal =)!