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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
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 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.