![]() Remember to cut the chicken, or your preferable substitution, in the same size, so they are all cooked simultaneously.Ĭorn starch is really great in this recipe, but there are other ways to coat chicken. Any kind of protein will work great in this recipe. But, you can use beef, pork or even tofu if you are vegetarian. However, chicken breasts or chicken thighs can work well too. Chicken tenderloins are already thin, so minimal cutting is required, which is why I like them. I typically use chicken tenderloins when I need nuggets sized chicken, but you can use other cuts of chicken. I will give you all the tips and tricks how to make the sweet and sour chicken sauce to make this recipe a breeze. If you do not have an air fryer, you can bake the sweet and sour chicken nuggets in the oven however, it does not come out as crispy.įor the ingredients, it kind of seems like a lot of things, but it really is quite simple to make. It also makes great lunch leftovers! What You Need for Healthy Air Fryer Sweet and Sour Chickenįirst off, you will need an air fryer, you can use a basket type air fryer but, I really like a rack type air fryer as well. The recipe can be easily doubled, tripled, quadrupled, etc. Heat 1 tbsp of neutral oil in a wok or large pan over high heat and sauté the peppers and onions for 1 minute.Īdd the premixed sauce to the peppers and onions and mix until the sauce has thickened slightly.This photo shows three servings. Remove the chicken then bring the oil temperature back up to 350F and fry a second time for an additional 1-2 minutes until the chicken is dark golden brown and crispy! Cook Peppers and Onions I highly recommend a thermometer to accurately measure your oil temperature, as you do not want the oil temperature to drop below 325F. Carefully fry the chicken in batches for 3-4 minutes until golden brown. Heat a few quarts of neutral oil over high heat until the temperature reaches 350F. Individually coat the chicken pieces in the dry seasoning mix so that there are no dry spots!īe sure to pack the dry mix in to the chicken with your hands (I like squeezing it in) to properly coat the chicken so the batter sticks. Give the chicken a final mix to redistribute the wet batter and let any drip off the chicken. ![]() Mix together flour, cornstarch, kosher salt, white pepper, and baking powder in a large bowl. I always like to premix my sauce to have it ready to go during the fast cooking process. Next, mix the sauce by combining chicken stock ( I always use Kettle & Fire – get 20% off your order when you use code CJPINS!), ketchup, brown sugar, distilled white vinegar, and cornstarch. Mix well with your hands and let marinate for at least 20 minutes. Next, place the sliced chicken into a bowl with light soy sauce, kosher salt, white pepper, egg, and flour. Cut the chicken into uniform pieces so they cook evenly when we fry them. The first step in making this recipe is cutting the chicken into 2″ pieces. Sweet and Sour Chicken: Recipe Instructions Cut the Chicken I find that the flavor profile does not usually go with the dish. My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese food for two reasons: 1. ![]() I like to use chicken thigh in this recipe but if you prefer chicken breast, feel free to substitute here! ![]()
0 Comments
Leave a Reply. |