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AIR FRYER CHICKEN centered hero view, clean and uncluttered
Joe Rooney

Air Fryer Chicken: Easy Delicious Recipe to Try Now

This Air Fryer Chicken recipe offers a better-than-takeout twist on sweet and sour chicken, featuring crispy, juicy chicken pieces paired with crunchy veggies and a flavorful sauce. It’s simple to prepare, uses minimal oil, and makes a satisfying meal perfect for any day. Experience the ease and taste of Air Fryer Chicken with this delightful dish that's also gluten-free adaptable.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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 chicken pieces with vegetable oil and salt in a large bowl and leave to marinate for about 10 minutes.
  2. Add cornstarch to the marinated chicken and toss until the chicken is unevenly coated, with some cornstarch still dry.
  3. Arrange the chicken in a single layer inside the air fryer basket, avoiding overlap. Spray oil over the chicken to cover the dry cornstarch.
  4. Air fry the chicken at 450°F (230°C) for 8 minutes until the pieces look pale yellow.
  5. Flip the chicken or shake the basket, then continue air frying for another 5 to 6 minutes until golden brown.
  6. Transfer the cooked chicken to a large plate and let it cool slightly.
  7. Whisk together ketchup, Shaoxing wine or dry sherry, rice vinegar, soy sauce, brown sugar, water, and cornstarch in a small bowl.
  8. Heat peanut or vegetable oil in a skillet over medium-high heat until shimmering.
  9. Add minced garlic and ginger to the hot oil and stir for a few seconds until fragrant.
  10. Add chopped bell pepper and white onion, cooking and stirring briefly for 30 seconds.
  11. Give the sauce mixture a quick stir to dissolve cornstarch fully, then pour it into the skillet.
  12. Cook the sauce, stirring continuously until it thickens.
  13. Toss the cooked chicken into the sauce and stir everything together until all pieces are evenly coated.
  14. Serve the coated chicken and vegetables immediately while hot.

Notes

  • Using chicken thigh is recommended to keep the meat juicy with air frying. If you prefer chicken breast, reduce air frying time by 3 to 4 minutes to prevent dryness.