Air Fryer Sweet and Sour Chicken Recipe Easy and Delicious

Sweet and tangy, crispy on the outside, tender on the insidethis Air Fryer Sweet and Sour Chicken brings the takeout flavors you crave without the grease or the drive. It’s healthier, faster, and honestly just as satisfying as anything you’d order in.

I tested this recipe six times last spring to get the coating just rightcrisp enough to hold the sauce but light enough to keep things balanced. The pineapple juice in the sauce hits different when it caramelizes slightly under that air fryer heat. After a decade of developing recipes, I’ve learned that texture makes or breaks a dish like this, and this one nails it every time.

Joe Rooney

Air Fryer Sweet and Sour Chicken Recipe Easy and Delicious

Enjoy this Air Fryer Sweet and Sour Chicken that’s better than takeout! This recipe features crispy, juicy chicken paired with crunchy vegetables, all coated in a flavorful, rich sauce. It’s simple to make, uses less oil, and can easily be adapted to be gluten-free.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 306

Ingredients Method Notes

Ingredients

  

• 1 lb boneless skinless chicken thighs cut to 1″ (2-cm) pieces
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 1/3 cup cornstarch
• 2 tablespoons ketchup
• 2 tablespoons Shaoxing wine or dry sherry
• 2 tablespoons rice vinegar
• 2 tablespoons light soy sauce or soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons water
• 2 teaspoons cornstarch
• 1 tablespoon peanut oil or vegetable oil
• 2 cloves garlic minced
• 2 teaspoons minced ginger
• 1/2 small white onion chopped
• 1 bell pepper chopped

Method

 

1. Toss the chicken pieces with vegetable oil and salt in a large bowl and let them sit for 10 minutes to soak up the flavors.
2. Sprinkle cornstarch over the chicken and toss until the pieces are unevenly coated, leaving some areas dusted.
3. Arrange the chicken in a single layer inside the air fryer basket without crowding and mist with oil to cover all surfaces.
4. Cook the chicken at 450°F (230°C) for 8 minutes until it looks pale yellow, then turn or shake the basket and air fry for another 5 to 6 minutes until golden brown.
5. Transfer the cooked chicken to a plate and let it rest briefly while you prepare the sauce.
6. Whisk all the sauce ingredients together in a small bowl until smooth.
7. Heat the peanut or vegetable oil in a large skillet over medium heat until shimmering.
8. Add minced garlic and ginger, stirring frequently until they smell fragrant.
9. Toss in the chopped bell pepper and onion, cooking them for about 30 seconds to soften slightly.
10. Stir the sauce mixture to reblend the cornstarch and pour it into the skillet, stirring constantly until the sauce thickens.
11. Return the chicken pieces to the skillet and mix well to coat everything evenly with the sauce.
12. Serve the sweet and sour chicken immediately while hot as a satisfying main dish.

Notes

• For juicier chicken, use thighs instead of breasts; if using breast meat, reduce air frying time by 3 to 4 minutes to prevent dryness. To make gluten-free, substitute dry sherry for Shaoxing wine and tamari for soy sauce.

Why You’ll Love This Recipe

This is the sweet and sour chicken that finally convinced me to stop ordering takeout on busy weeknights. The air fryer does all the heavy liftingno deep frying, no splattering oil on your stovetop, just crispy, golden chicken with a fraction of the mess.

• Healthier without compromise: You get that crispy coating and rich sauce using way less oil than traditional methods
• Quick enough for weeknights: From start to finish, you’re looking at 35 minutesfaster than delivery
• Restaurant flavor at home: The balance of tangy rice vinegar, sweet brown sugar, and savory soy sauce hits just right
• Family-friendly: Even picky eaters go back for seconds when the chicken comes out this crispy

Ingredients You’ll Need

Everything you need is likely already in your pantry or easy to grab at any U.S. grocery store. I use chicken thighs because they stay juicy under that high heatafter testing this recipe multiple times, I found chicken breast can dry out too quickly in the air fryer.

The sauce comes together with pantry staples: ketchup, Shaoxing wine, rice vinegar, soy sauce, brown sugar, and a little cornstarch to thicken it up. For the vegetables, bell peppers and white onion add crunch and color. The cornstarch coating is what creates that signature crispy texture without needing a deep fryer.

How the Air Fryer Makes This Work

The secret is in the coating technique. You marinate the chicken pieces with just a tablespoon of vegetable oil and salt, then toss them in cornstarch right before cooking. That uneven coatingwith a little dry cornstarch still clingingis exactly what you want. When you spray it with oil and blast it at 450°F, those bits turn golden and crispy.

Flipping halfway through ensures even browning on all sides. The high temperature mimics deep frying but uses circulating hot air instead. After years of testing chicken recipes, I’ve found this method delivers the crunch without the grease.

Step-by-Step Walkthrough

Pro Tip: Don’t skip the step where you stir the sauce again right before pouring it into the pan. The cornstarch settles at the bottom, and you want it fully dissolved for that glossy, thick coating.

Tweaks and Troubleshooting

If your chicken isn’t as crispy as you’d like, make sure you’re not overcrowding the air fryer basketoverlapping pieces steam instead of crisp. Cook in batches if needed, and don’t skimp on the oil spray over the cornstarch.

• Too dry? You likely overcooked it. Chicken thighs are forgiving, but if using chicken breast, reduce air frying time by 3-4 minutes
• Sauce too thick? Add a tablespoon of water at a time while it’s cooking to thin it out
• Not enough tang? Add an extra splash of rice vinegar or a squeeze of fresh lime juice before serving

How to Serve and Store

Serve this hot over steamed white rice or cauliflower rice if you’re keeping things lighter. The sauce soaks into the rice perfectly, and you’ll want every drop. Leftovers keep well in an airtight container in the fridge for up to three days, though the chicken won’t be quite as crispy after reheating.

Serving size note: This recipe makes four generous servings. If you’re feeding teenagers or very hungry adults, consider making a double batchit disappears fast.

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FAQs ( Air Fryer Sweet and Sour Chicken )

You’ll love how this Air Fryer Sweet and Sour Chicken turns outgolden and crispy in just 35 minutes, with that perfect balance of tangy and sweet that makes takeout so addictive. The texture stays crunchy even after you toss it with the sauce, which is exactly what you want.

If you want a little more heat, add a pinch of red pepper flakes to the sauce while it simmers. Leftover chicken reheats beautifully in the air fryer at 375°F for three minutesa trick I learned after too many soggy microwave disasters. Try serving it over jasmine rice or even tucked into lettuce cups for a lighter spin.

I’d love to hear how this one turns out in your kitchensnap a photo and tag me if you make it. Did your family grow up ordering sweet and sour chicken on Friday nights too? Save this recipe for the next time you’re craving takeout but want something healthier and just as satisfying.