Low Carb Air Fryer Sweet and Sour Chicken

Classic Sweet and Sour Chicken is delicious and easy to make in the air fryer. We carefully selected the ingredients to create a Low Carb Air Fryer recipe of this typically very high-carb meal. Tender chicken tenders are diced and marinated with sea salt and soy sauce. The chicken is cooked first and set aside. The colorful bell peppers and onions are cooked briefly before the chicken and pineapple are added back into the air fryer. The entire mixture is tossed in a delicious sweet and sour sauce made from no sugar added ketchup, garlic, ginger, and apple cider vinegar.

Can I add arrowroot starch to the sauce?

We decided not to add starch to thicken the sauce to keep the carb count low. However, feel free to add two teaspoons of arrowroot starch to thicken the sauce around the chicken.

Can I omit the pineapple?

Yes, if you are trying to keep the ingredients low GI, please omit the pineapple. However, it does add to the authentic sweet and sour chicken flavor!

Serving suggestions

Low Carb Air Fryer Sweet and Sour Chicken would be delicious served with Keto Cauliflower Rice:

https://www.carbmanager.com/recipe-search?query=cauliflower%20rice&page=1

Net Carbs

8.2 g
Fiber

3 g
Total Carbs

12 g
Protein

34.9 g
Fats

1.2 g

185 cals

Quantity

Serving Size

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No Sugar Added Tomato Ketchup

2.5 tbsp
Ginger

1 tsp
Garlic

1 clove
Apple cider vinegar

1 tsp
Tamari sauce

1.5 tbsp
Monk Fruit Erythritol Blend

1 tsp
Fresh 100% All Natural Chicken Tenderloins

2 lb
Salt, sea salt

0.5 tsp
Tamari sauce

1.5 tbsp
Yellow pepper

1 large - 3" diameter x 3 3/4"
Red pepper

1 large - 3" diameter x 3 3/4"
White onion

0.5 medium - 2 1/2" diameter
Salt, sea salt

0.5 tsp
Pineapple

0.33 cup
Cauliflower rice

16 oz

Step 1

First, make the sauce by combining the ketchup, grated ginger, grated garlic, apple cider vinegar, soy sauce, and sweetener.
Step 2

Dice the chicken into 1” pieces and toss with 1/2 tsp kosher salt and 1 tbsp soy sauce. Place chicken into an air fryer basket with a rack inside. Cook at 400 F for 10 minutes tossing halfway through. Set chicken aside onto a plate.
Step 3

Add 1” diced bell peppers, onions, and ¼ tsp sea salt.
Step 4

Cook at 400 F for 2 minutes the vegetables will still be crispy.
Step 5

Remove the rack and allow the vegetables to fall to the bottom. Add the chicken into the vegetables (making sure to leave any liquid that has drained from the chicken behind) as well as the pineapple. Cook at 400 F for 3 minutes until the chicken is browned on the edges.
Step 6

Add the sauce and toss the mixture well. Serve immediately on top of hot cauliflower rice.