Name: sweet and sour chicken
Ingredients: 1 count onion; 2 bell 2-3 peppers; 1 tbsp cornstarch; 2 tsp garlic powder; Salt and Pepper to taste; Oil for greasing and oil spray; ¾ cup pineapple juice, optionally include some chunks of pineapple with it; ½ cup rice vinegar; 6 tbsp ketchup; 6 tbsp soy sauce; 4 tbsp brown sugar or sweetener; 1 tbsp cornstarch

Instructions

Chop onion and bell peppers into strips and set aside
Cut chicken into chunks. Season in a bowl with the garlic powder, salt and pepper, and cornstarch and mix to evenly coat.
Spray air fryer tray and cook chicken in it at 375 degrees for 8 minutes flip then another 6 minutes until chicken is cooked through. Do this in batches until all chicken is cooked.
Mix pineapple juice, vinegar, soy sauce ketchup and brown sugar/sweetener in a bowl while chicken cooks.
Cook vegetables in a pan over medium heat until they soften then remove and set aside vegetables.
Bring the sweet and sour sauce to a simmer in the same pan and stir it constantly so it doesn’t stick or burn. Make a slurry by mixing the corn starch and cold water and add it to the sauce to thicken it. Simmer for about a minute until the sauce thickens.
Add chicken and veggies back to pan and mix to coat and heat long enough for chicken and veggies to get to a warm serving temperature.

Note

This recipe originally called for cooking the chicken in the
same pan as the vegetables and sauce but it’s me so I cooked the chicken in the
air fryer. Also I misread the part where you could optionally use pineapple
chunks with the juice instead of just the juice to be add pineapple chunks
instead of juice…which is exactly what I did so my sweet and sour sauce was
more a slighty-sweet and sour sauce… attempting to beat the juice out of the
pineapple chunks and getting a small layer of juice at the bottom of the bowl
was not a replacement for the ¾ cup of juice it was supposed to have. It was
still good just some mistakes were made.

sweet and sour chicken