When you’re craving a dinner that’s both crunchy and bursting with tangy sweetness, this Air Fryer Sweet and Sour Chicken is your ticket to flavor town. Tender pieces of chicken get a light cornstarch coating, an egg bath, and a quick spritz of oil before heading into the air fryer for a golden, crispy finish. While those little bites of joy crisp up, you’ll whisk together a vibrant sweet and sour sauce that’s part ketchup, part rice vinegar, and wholly irresistible. Then you’ll stir-fry colorful bell peppers and juicy pineapple chunks until they’re just tender, creating a rainbow of flavors and textures. Toss everything together, pour on the glossy sauce, and you’ll have a dish that hits all the high notes: sweet, tangy, savory, and downright delicious.
The best part? You’re skipping the deep fryer without sacrificing any crunch or flavor. This recipe transforms simple ingredients—chicken breasts, pantry staples, and fresh produce—into a dish that feels like a special takeout treat, but it’s ready in about 40 minutes from start to finish. It’s perfect for busy weeknights when you want something fun to eat without spending hours in the kitchen. Plus, you can easily tweak the sweetness, add a chili kick, or swap in different veggies based on what you have on hand. Gather your ingredients, fire up your air fryer, and get ready to wow your taste buds.
KEY INGREDIENTS IN AIR FRYER SWEET AND SOUR CHICKEN
This recipe brings together everyday ingredients that combine into a spectacular, family-friendly meal. Each item plays an essential role—whether it’s lending crunch, tang, or that deep savory hit—so you end up with a dish that tastes like it took hours, even when you whip it up after work.
- boneless, skinless chicken breasts: The star of the show, these lean pieces get tender on the inside and crispy on the outside when air fried. Cutting them into uniform cubes ensures even cooking.
- cornstarch: Creates a delicate, ultra-crispy coating on the chicken. It’s the secret behind that satisfyingly light crunch without weighing the bites down.
- large eggs: Served beaten in a shallow dish, eggs act as a binder, helping the cornstarch adhere perfectly to each chicken cube for consistent crispiness.
- vegetable oil: A light brush or spray helps the chicken pieces reach golden perfection in the air fryer. It also prevents the coating from being too dry.
- non-stick cooking spray: Ensures the chicken doesn’t stick to the air fryer basket, making cleanup easier and preserving the coating.
- salt and pepper: Simple seasonings that build the flavor foundation, enhancing both the chicken and the sauce.
- red bell pepper: Adds a sweet, crunchy burst of color. Diced just right, it softens slightly in the stir-fry, keeping some snap.
- green bell pepper: Brings a fresh, slightly bitter counterpoint to the sweet elements. Its crisp texture balances the tender chicken.
- pineapple chunks: Imparts juicy sweetness and a tropical twist. Drained to avoid excess liquid, they caramelize lightly in the pan.
- ketchup: Forms the tangy-sweet base of the sauce, bringing a familiar tomato flavor and vibrant red hue.
- sugar: Balances the acidity of the ketchup and vinegar with a pure sweet note, creating that classic sweet and sour profile.
- rice vinegar: Adds a sharp, fruity acidity that cuts through the richness of the chicken and sugar, keeping the flavors bright.
- soy sauce: Contributes umami depth and salty complexity, rounding out the sauce nicely.
- cornstarch slurry: A simple mix of cornstarch and water that thickens the sauce to a glossy finish, ensuring it clings to every piece.
HOW TO MAKE AIR FRYER SWEET AND SOUR CHICKEN
Ready to turn these ingredients into a mouthwatering meal? Follow these steps to achieve crunchy, saucy perfection with minimal fuss.
1. Preheat your air fryer to 380°F (193°C) for about 5 minutes. This ensures an even temperature so the chicken crisps up quickly.
2. Season the chicken cubes generously with salt and pepper. This step infuses each bite with savory flavor right at the start.
3. Place the cornstarch in a shallow dish and the beaten eggs in another shallow dish. This setup makes the dredging process smooth and efficient.
4. Coat each piece of chicken first in the cornstarch, shaking off any excess, and then dip it into the beaten egg. This two-step coating locks in moisture and forms the ideal crisp crust.
5. Brush or spray the chicken with a light coating of vegetable oil to help them crisp up beautifully in the air fryer without being greasy.
6. Arrange the coated chicken pieces in the air fryer basket in a single layer. Avoid overcrowding to allow hot air to circulate—cook in batches if needed.
7. Air fry the chicken for 8–10 minutes, turning halfway through cooking, until the pieces are golden brown and cooked through to an internal temperature of 165°F (74°C).
8. While the chicken is cooking, prepare the sweet and sour sauce by whisking together ketchup, sugar, rice vinegar, and soy sauce in a medium saucepan. Heat the mixture over medium heat until it starts to simmer.
9. Stir the cornstarch and water slurry into the sauce to thicken it. Cook for an additional 2–3 minutes, stirring continuously, until the sauce is thick and glossy.
10. In a separate pan, stir-fry the red and green bell peppers with a little oil until just tender, about 3–4 minutes. Add the pineapple chunks and cook for another 1–2 minutes to warm through.
11. Once the chicken is cooked, combine it with the bell peppers and pineapple in a large bowl. Pour the sweet and sour sauce over the top and gently toss everything together to coat each piece.
12. Serve immediately while hot. Enjoy your delicious Air Fryer Sweet and Sour Chicken straight from the bowl or over a bed of rice.
SERVING SUGGESTIONS FOR AIR FRYER SWEET AND SOUR CHICKEN
When it comes to plating and pairing this vibrant chicken dish, you want accompaniments that complement its tangy sweetness and bold textures. Whether you’re serving a family dinner or hosting friends, these suggestions will elevate your meal presentation and balance the flavor profile beautifully.
- Serve over steamed jasmine rice for a comforting base that soaks up every drop of the luscious sweet and sour sauce. The fluffy grains and mild fragrance of the rice harmonize with the dish’s bold flavors.
- Garnish with sliced scallions and toasted sesame seeds for a burst of freshness and a nutty crunch. The scallions add a pop of green, while sesame seeds lend a subtle earthiness.
- Offer small bowls of chili flakes or sriracha on the side to cater to spice lovers. A dash of heat brings depth and an exciting contrast to the sweet, tangy notes.
- Pair with a crisp Asian slaw made from shredded cabbage, carrots, and a light rice vinegar dressing. The crunchy slaw refreshes the palate and adds extra veggies to your plate.
HOW TO STORE AIR FRYER SWEET AND SOUR CHICKEN
Storing this sweet and sour chicken correctly keeps it tasting just as vibrant the next day. The key is to separate components when possible and use airtight containers to lock in freshness. Whether you plan to enjoy leftovers for lunch or prep meals ahead, these methods will help preserve texture and flavor.
- Refrigerate in airtight containers: Allow the chicken and vegetables to cool completely, then transfer them to a sealed container. Store the sauce in a separate small container to maintain the coating’s crispness for up to 3–4 days.
- Freeze individual portions: For longer storage, divide the cooled chicken, peppers, and pineapple into freezer-safe bags or containers. Keep the sauce in its own freezer-safe container. Freeze for up to 2 months and thaw overnight in the fridge before reheating.
- Reheat in the air fryer: To revive the original crispiness, reheat leftover chicken pieces at 350°F (175°C) for 3–5 minutes. Warm the sauce or veggies separately on the stovetop or in the microwave, then combine just before serving.
- Store sauce separately: If you know you’ll want extra crunch, keep your sauce in the refrigerator or freezer apart from the chicken. Add it just before serving to ensure maximum coating adhesion without sogginess.
CONCLUSION
From the moment the first bite delivers that satisfying crunch to the last drop of tangy-sweet sauce coating your spoon, this Air Fryer Sweet and Sour Chicken is a home-cooked triumph. You’ve learned how to transform simple chicken cubes into golden, crispy morsels, how to whip up a smooth, glossy sauce, and how to stir-fry colorful peppers and pineapple for a perfect balance of flavors. Whether you’re a beginner in the kitchen or a seasoned cook looking for a fresh spin on takeout classics, this recipe has you covered. Feel free to adjust the sweetness, swap in other veggies, or sprinkle on chili flakes to suit your taste. And because you’re using an air fryer, cleanup stays easy and quick—no greasy mess, just delicious results.
Go ahead and print this article or save it in your recipe collection for those nights when you need a reliable crowd-pleaser. Scroll down to the FAQ section for answers to common questions, tips on ingredient swaps, and troubleshooting advice. If you try this recipe out, please leave a comment below with your thoughts, any creative twists you added, or questions about the process. I love hearing your feedback and helping you fine-tune each dish. Happy cooking, and here’s to many more crispy, saucy meals straight from your air fryer!
Air Fryer Sweet and Sour Chicken
Description
Packed with tender chicken, colorful bell peppers, and juicy pineapple, all coated in a mouthwatering sweet and sour sauce, this dish is a delightful twist on a classic takeout favorite.
Ingredients
Instructions
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Preheat your air fryer to 380°F (193°C) for about 5 minutes.
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Season the chicken cubes with salt and pepper.
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Place the cornstarch in a shallow dish and the beaten eggs in another shallow dish.
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Coat each piece of chicken first in the cornstarch, shaking off any excess, and then dip it into the beaten egg.
-
Brush or spray the chicken with a light coating of vegetable oil to help them crisp up in the air fryer.
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Arrange the coated chicken pieces in the air fryer basket, ensuring they are in a single layer. You may need to cook them in batches.
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Air fry the chicken for 8-10 minutes, turning halfway through cooking, until the chicken is golden brown and cooked through.
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While the chicken is cooking, prepare the sweet and sour sauce by whisking together ketchup, sugar, rice vinegar, and soy sauce in a medium saucepan. Heat the mixture over medium heat until it starts to simmer.
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Stir the cornstarch and water mixture into the sauce to thicken it. Cook for an additional 2-3 minutes, stirring continuously, until the sauce is thick and glossy.
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In a separate pan, stir-fry the red and green bell peppers with a little oil until just tender, about 3-4 minutes. Add the pineapple chunks and cook for another 1-2 minutes.
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Once the chicken is cooked, combine it with the bell peppers and pineapple in a large bowl. Pour the sweet and sour sauce over the top and gently toss everything together to coat.
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Serve immediately while hot. Enjoy your delicious Air Fryer Sweet and Sour Chicken!
Note
- You can use chicken thighs for a juicier result.
- Adjust the sweetness by adding more or less sugar according to your preference.
- Add some red chili flakes for a spicier version.
- Serve with steamed jasmine rice for a complete meal.
- For variety, try adding other vegetables such as onions or snap peas.
- This dish works great as leftovers; simply reheat in the air fryer for a few minutes.
