If you’re craving a vibrant, tangy, and absolutely irresistible dinner, Air Fryer Sweet and Sour Chicken is about to become your new weeknight hero. This dish delivers all the classic flavors of your favorite takeout — golden, juicy chicken, a glossy sweet and sour sauce, bursts of pineapple, and colorful peppers — but with a healthier, easier twist thanks to the air fryer. Whether you’re looking to impress guests or just want a dinner the whole family will devour, this Air Fryer Sweet and Sour Chicken will win you over in just one bite.
Ingredients You’ll Need
You’ll be amazed at how a handful of everyday ingredients create the magic in Air Fryer Sweet and Sour Chicken. Each item plays a special role, from the crisp-tender chicken to the zingy sauce and those pops of pineapple. Here’s what you’ll need and why it matters:
- Chicken breasts or thighs: Juicy, bite-sized pieces are the star of the show, offering a tender base for all the bold flavors.
- Cornstarch: This creates a light, crispy coating for the chicken without deep frying, a must for that classic texture.
- Eggs: The secret to helping the cornstarch stick and forming that golden, airy crust.
- Cooking spray or oil: Just a little ensures the chicken crisps up beautifully in the air fryer.
- Red bell pepper: Adds sweetness and a gorgeous pop of color.
- Green bell pepper: Balances the sweetness with a mild, earthy flavor and crunch.
- Pineapple chunks: Sweet-tart and juicy, these are the signature bite in every forkful (drain well if canned).
- Green onions: For a fresh, zippy garnish that wakes up the whole dish at serving time.
- Sugar (for the sauce): Lends that classic sweet note to the sauce without overpowering.
- Rice vinegar or white vinegar: Gives the sauce its essential tang and brightness.
- Ketchup: Adds body, color, and a hint of tomato flavor to the sauce.
- Soy sauce: For salty depth and a savory punch.
- Cornstarch slurry: Thickens the sauce to perfection, so it clings to every piece of chicken.
How to Make Air Fryer Sweet and Sour Chicken
Step 1: Prep the Chicken
Start by cutting your chicken into bite-sized pieces — not too small, so they stay juicy, but not too big to ensure even cooking. This is where you set the stage for the irresistible texture everyone loves in Air Fryer Sweet and Sour Chicken.
Step 2: Coat and Bread
Dredge each chicken piece in cornstarch, then dip into the beaten eggs, making sure every morsel is evenly coated. If you’re craving extra crunch, double-dip: cornstarch, egg, then cornstarch again. This simple trick delivers an extra crispy bite that’s totally worth the tiny bit of extra effort.
Step 3: Air Fry the Chicken
Preheat your air fryer to 375°F and lightly spray the basket with oil. Arrange the chicken in a single layer (work in batches if needed for maximum crispness). Air fry for 10–12 minutes, flipping halfway, until each piece is golden, crispy, and cooked through. The air fryer does wonders here — all the crunch, none of the excess oil!
Step 4: Make the Sweet and Sour Sauce
While the chicken cooks, grab a small saucepan and mix together the sugar, vinegar, ketchup, and soy sauce. Bring it to a gentle simmer, then stir in the cornstarch slurry. In just a couple of minutes, the sauce thickens to a gorgeous, glossy consistency that will coat your chicken perfectly.
Step 5: Toss Everything Together
In a large bowl (or straight in a skillet if you want to warm things up), toss the crispy chicken with the chopped bell peppers, pineapple chunks, and that beautiful sweet and sour sauce. Give everything a good stir until all the pieces are coated and shining. If you want it piping hot and a touch caramelized, pop everything back in the air fryer for 2–3 minutes.
How to Serve Air Fryer Sweet and Sour Chicken
Garnishes
A sprinkle of sliced green onions is the classic finishing touch for Air Fryer Sweet and Sour Chicken. They add freshness, color, and just the right amount of zing. For a little extra flair, you could also add a sprinkle of toasted sesame seeds or chopped cilantro.
Side Dishes
This dish is at its absolute best served over a fluffy bed of steamed jasmine or basmati rice, which soaks up all that glorious sauce. For a lighter meal, try it with cauliflower rice or a crisp Asian slaw. A side of stir-fried veggies or even simple steamed broccoli rounds out the meal beautifully.
Creative Ways to Present
Elevate your Air Fryer Sweet and Sour Chicken by serving it in a hollowed-out pineapple half for a show-stopping presentation. You can also skewer the chicken, peppers, and pineapple for party-friendly kebabs, or serve the mixture in lettuce cups for a fresh, hand-held appetizer.
Make Ahead and Storage
Storing Leftovers
Any leftover Air Fryer Sweet and Sour Chicken will keep well in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it just as delicious the next day. If possible, store the sauce separately to keep the chicken crispier.
Freezing
You can freeze Air Fryer Sweet and Sour Chicken for up to 2 months. For best results, freeze the chicken and sauce separately (if you can), then reheat and toss together just before serving to preserve the texture and flavor.
Reheating
To keep things crispy, reheat the chicken in the air fryer at 350°F for 3–4 minutes, or pop it in the oven until hot. If already mixed with sauce, a quick zap in the microwave works, though the coating may soften a bit — still tasty!
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a fantastic choice for Air Fryer Sweet and Sour Chicken, as they stay extra juicy and flavorful. Just trim any excess fat and cut them into similar-sized pieces for even cooking.
Is there a substitute for cornstarch in the coating?
If you don’t have cornstarch, potato starch or arrowroot starch are great alternatives for a crispy coating. Even plain flour will work in a pinch, though the texture will be slightly different.
Can I make the sweet and sour sauce ahead of time?
Yes, and it’s a great time-saver! The sauce for Air Fryer Sweet and Sour Chicken can be made up to a week in advance and stored in the fridge. Just reheat gently and whisk before tossing with the chicken.
How do I keep the chicken from getting soggy?
To keep the chicken as crisp as possible, toss it with the sauce just before serving. If you’re storing leftovers, keep the chicken and sauce separate, then reheat and combine when ready to eat.
Is this recipe gluten-free?
It can be! Simply use a gluten-free soy sauce (like tamari) and double-check that your cornstarch is certified gluten-free. The rest of the ingredients in Air Fryer Sweet and Sour Chicken are naturally gluten-free.
Final Thoughts
If you’re ready for a meal that’s colorful, crave-worthy, and so much fun to make, give Air Fryer Sweet and Sour Chicken a spot on your table this week. Once you taste the bright, tangy sauce and crispy bites, you’ll never look at takeout the same way again!
Print
Air Fryer Sweet and Sour Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Air Fryer
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
This Air Fryer Sweet and Sour Chicken recipe offers a deliciously crispy, tangy, and sweet dish that’s perfect for a quick and healthy dinner. Utilizing the air fryer ensures a lighter, less greasy version of the classic takeout favorite while maintaining all the bold flavors and satisfying textures. Bite-sized chicken pieces are coated in a crispy cornstarch exterior, tossed with colorful bell peppers, pineapple chunks, and a vibrant sweet and sour sauce, making it a delightful meal served over steamed rice.
Ingredients
Chicken:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- ½ cup cornstarch
- 2 eggs, beaten
- Cooking spray or a little oil for air frying
Vegetables and Garnish:
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup pineapple chunks, drained if canned
- 2 green onions, sliced (for garnish)
Sweet and Sour Sauce:
- ½ cup sugar
- ⅓ cup rice vinegar or white vinegar
- ¼ cup ketchup
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
- Prepare the Chicken: Cut the chicken into bite-sized pieces. Dredge each piece first in cornstarch, then dip into the beaten eggs to coat evenly.
- Air Fry the Chicken: Preheat your air fryer to 375°F. Lightly spray the air fryer basket with oil to prevent sticking. Place the coated chicken pieces in a single layer (do it in batches if necessary) and air fry for 10–12 minutes, flipping halfway through until the chicken is golden brown and cooked through.
- Make the Sauce: While the chicken cooks, combine sugar, vinegar, ketchup, and soy sauce in a saucepan over medium heat. Bring to a gentle simmer, then stir in the cornstarch slurry. Continue to simmer for 2–3 minutes until the sauce is thickened. Remove from heat.
- Toss Chicken with Sauce and Vegetables: In a large bowl or skillet, combine the cooked chicken, chopped red and green bell peppers, pineapple chunks, and the prepared sauce. Toss everything together until the chicken and vegetables are fully coated with the sauce.
- Optional Reheat: For an extra warm and slightly caramelized finish, return the coated chicken mixture to the air fryer and cook for an additional 2–3 minutes.
- Serve: Serve the sweet and sour chicken hot, ideally over steamed rice, and garnish with freshly sliced green onions.
Notes
- For extra crispiness, double coat the chicken by dipping in cornstarch, then egg, and cornstarch again before air frying.
- You can prepare the sweet and sour sauce in advance and store it in the refrigerator for up to one week.
- Adjust the sugar and vinegar quantities in the sauce to tailor the balance of sweetness and tang to your preference.
- When air frying, avoid overcrowding the basket to ensure even cooking and maximum crispiness.
- If you prefer, substitute chicken thighs for a juicier texture, or use chicken breasts for leaner meat.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 380
- Sugar: 24g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 130mg
