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–+ servings
Sweet and Sour Chicken

Crispy Sweet and Sour Chicken: A Healthier Home Classic

This crispy sweet and sour chicken is a gluten-free, healthier version of a beloved takeout favorite, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Thighs Can substitute with chicken breast for a leaner option.
  • 2 tablespoons Vegetable Oil Any neutral oil works well.
  • 1 teaspoon Salt Enhances the overall flavor.
  • 1/2 cup Cornstarch Coats chicken for crispy texture.
For the Sauce
  • 1/2 cup Ketchup Adds sweetness and tang.
  • 1/4 cup Shaoxing Wine (or Dry Sherry) Replace with rice vinegar for a non-alcoholic option.
  • 1/4 cup Rice Vinegar Balances sweetness of the sauce.
  • 1/4 cup Soy Sauce (or Tamari for gluten-free) Adds salty richness.
  • 2 tablespoons Brown Sugar Can be substituted with honey or coconut sugar.
  • 2 tablespoons Water Adjusts consistency of the sauce.
For the Sautéed Vegetables
  • 2 tablespoons Peanut Oil (or Vegetable Oil) Suitable for sautéing aromatics.
  • 2 cloves Garlic (minced) Creates an aromatic base.
  • 1 tablespoon Ginger (minced) Adds warmth and spice.
  • 1 medium Onion (chopped) Contributes flavor and texture.
  • 1 cup Bell Pepper (chopped) Feel free to use any variety.

Equipment

  • Air Fryer
  • mixing bowl
  • Skillet

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, add the chicken thighs, vegetable oil, and salt. Toss to coat, cover, and marinate for at least 10 minutes.
  2. Sprinkle cornstarch over the marinated chicken and toss until fully coated.
  3. Preheat the air fryer to 450°F (230°C). Cook chicken for 8 minutes, flip, and cook for an additional 5-6 minutes until golden brown.
  4. Combine ketchup, Shaoxing wine, rice vinegar, soy sauce, brown sugar, and water in a bowl. Stir until sugar dissolves.
  5. In a skillet, heat peanut oil over medium heat. Sauté garlic and ginger until fragrant, then add onions and bell peppers, cooking for 2-3 minutes.
  6. Pour the sauce into the skillet with vegetables, cook until slightly thickened, then add the crispy chicken and toss to coat.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 24gProtein: 28gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 110mgSodium: 800mgPotassium: 800mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 60mgCalcium: 30mgIron: 2mg

Notes

Marinate properly, don’t skip the cornstarch, and always preheat your air fryer for optimal results! Adjust the sauce to taste and reheat leftovers in the air fryer for best texture.

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