Ingredients
Scale
- For the Chicken:
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch chunks
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Cooking spray (olive oil or avocado oil)
- For the Sauce & Stir-Fry:
- 1/2 cup pineapple juice
- 1/4 cup rice vinegar
- 1/3 cup ketchup
- 1/4 cup brown sugar (packed)
- 1 tablespoon soy sauce
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 cup pineapple chunks (fresh or canned)
Instructions
- Preparation: Start by setting up your breading station. In one shallow bowl, combine the cornstarch, salt, black pepper, and garlic powder. In a second bowl, whisk the eggs. Pat your chicken chunks dry with paper towels to ensure the coating sticks. Dip each piece of chicken into the egg wash, then dredge thoroughly in the cornstarch mixture, shaking off any excess. While the chicken rests for a minute, whisk together the pineapple juice, rice vinegar, ketchup, brown sugar, and soy sauce in a small saucepan over medium heat. Let it simmer for 5 minutes until thickened, then set aside.
- Cooking: Preheat your air fryer to 400°F (200°C). Lightly grease the air fryer basket with cooking spray. Place the chicken bites in a single layer, ensuring they do not touch; you may need to cook in batches. Generously spray the tops of the chicken with oil. Air fry for 8 minutes, then flip the pieces and add the bell peppers and pineapple chunks to the basket. Spray once more and cook for an additional 4 to 6 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is crispy and golden brown.
- Plating: Transfer the crispy chicken, peppers, and pineapple into a large mixing bowl. Pour the prepared sweet and sour sauce over the hot ingredients and toss gently until everything is evenly glazed. Serve immediately over a bed of steamed white rice or cauliflower rice. Garnish with sesame seeds or sliced green onions for a professional touch.
- Cook Time: 27 minutes