Chinese food is amazing. I’m not talking authentic, fresh, remotely healthy Chinese food. I’m talking strip mall numbered menu MSG laden Chinese food. I ate primarily this for a year… and I started to balloon to the size of a strip mall. So, lets put the JCFG spin on a classic: Sweet and Sour (Grilled or Air Fried) Chicken. Protip: use leftover cooked chicken to make this in under 10 minutes! Let’s make some Air Fryer Sweet and Sour Chicken!
Sweet and Sour Chicken
- 1 Pound Boneless skinless chicken breast (Tenders killer too)
- 2 Oranges (Or one cup of juice)
- 3 Tablespoons honey
- 3 Tablespoons soy sauce
- 3 Tablespoons sriracha (Or gochujang, if you have it)
- 1 Tablespoon minced ginger
- 1 Tablespoon Minced garlic
- 1 Tablespoon toasted sesame seeds
- 2 Teaspoons Cornstarch
- 1 Teaspoon black pepper
- Cook chicken in your favorite method (grilled on medium high for 10-12 minutes, baked/air fried in a 450 deg F oven for 15 minutes, or in cubes sautéed in a pan for 7-8 minutes ) until 165 deg F.
- As chicken cooks, prepare sauce. In medium saucepan, combine the zest of one orange, cornstarch (premixed in the orange juice), OJ, honey, soy, sriracha, garlic, ginger, and black pepper. Bring to a simmer over medium heat or until thick. Let simmer for 2 minutes on low heat as you cube the cooked chicken into bitesize pieces. Add chicken to sauce, stir to coat. Serve over roasted veggies, topped with sesame seeds.