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
Scale
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
