Some nights you just want that crispy-coated, tangy-sweet takeout vibe without leaving the house. Air Fryer Sweet and Sour Chicken delivers all that golden crunch and glossy sauce magicbut in your own kitchen, with way less oil and fuss.
I tested this back in March 2019 when I first got my air fryer, convinced nothing could beat the deep-fried version from my childhood. But when I pulled out those crackling pieces and tossed them in homemade saucethick, bright, clinging to every ridgeI actually yelled across the kitchen. The trick is double-coating the chicken and giving it space in the basket so the heat circulates evenly. After blogging for over a decade, I’ve learned that crispy texture comes down to airflow, not just temperature.
PrintAir Fryer Sweet and Sour Chicken Recipe Easy and Delicious
This Air Fryer Sweet and Sour Chicken is crispy, juicy, and packed with flavor. It’s a quick and easy dinner option that uses less oil and delivers delicious results perfect for busy weeknights. Enjoy this tasty homemade meal with a rich sauce and crunchy vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Air Fryer
Ingredients
- 1 lb boneless skinless chicken thighs cut to 1 inch 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 (I used a mix of colors in this recipe)
Instructions
- In a large bowl, combine chicken pieces with vegetable oil and salt, stirring well and marinate for 10 minutes.
- Sprinkle cornstarch over the chicken and toss to create a light, uneven coating with some dry spots.
- Lay the chicken in a single layer inside the air fryer basket without overlapping, spraying with oil until no dry cornstarch remains on the surface.
- Cook in the air fryer at 450°F 230°C for 8 minutes until the chicken turns pale yellow, then flip or shake the basket and cook for an additional 5 to 6 minutes until golden brown.
- Transfer the cooked chicken to a large plate and let cool slightly.
- Combine all sauce ingredients in a small bowl and stir to mix.
- Heat oil in a large skillet until shimmering, add garlic and ginger, and cook briefly until fragrant.
- Toss in bell pepper and onion, stirring for about 30 seconds.
- Stir the sauce again to fully dissolve cornstarch, pour into the skillet, and cook until thickened.
- Return chicken to the pan, stirring to coat evenly with the sauce then serve immediately while hot.
Notes
- I highly recommend using chicken thigh for this dish, so the meat remains juicy after air frying
- Air frying cooks the inside of the chicken quite fast and chicken breast can end up a bit dry if you’re not careful
- However, if you decide to use chicken breast, reducing the air frying time by 3 to 4 minutes will help
Nutrition
- Calories: 306kcal
- Sugar: 10.5g
- Sodium: 908mg
- Fat: 10.3g
- Saturated Fat: 2.5g
- Carbohydrates: 23.5g
- Fiber: 1g
- Protein: 27.6g
- Cholesterol: 81mg
Why You’ll Love This Recipe
This is the sweet and sour chicken I make when I’m craving takeout but don’t want the grease or the drive. The air fryer gives you that satisfying crunch without drowning everything in oil, and the homemade saucethick, glossy, with just the right balance of tangy and sweetclings to every piece like it’s supposed to.
- Healthier than takeout: You’re using a fraction of the oil, but still getting that crispy coating.
- Faster cleanup: No splattering stovetop or heavy pots to scrub.
- Customizable: Swap in your favorite veggies or adjust the sweetness to match your family’s taste.
Key Ingredients You’ll Need
Everything here is straightforwardno fancy pantry digging required. The chicken thighs stay juicy even after air frying, and the cornstarch creates that crackly coating we all love. For the sauce, you’re mixing pantry staples like ketchup, soy sauce, rice vinegar, and brown sugar into something that tastes way more complex than the ingredient list suggests.
Pro Tip: If you want to make this gluten-free, swap the Shaoxing wine for dry sherry and use tamari instead of soy sauce. The flavor stays just as rich.
| Ingredient | Why It Matters | Swap Option |
|---|---|---|
| Chicken thighs | Stays juicy after air frying | Chicken breast (reduce cook time by 3-4 min) |
| Cornstarch | Creates crispy coating | No direct swapessential for texture |
| Ketchup | Adds tang and body to sauce | Tomato paste + a touch more vinegar |
| Rice vinegar | Bright, mild acidity | Apple cider vinegar (use slightly less) |
| Bell pepper | Sweetness and crunch | Snap peas or pineapple chunks |
How the Recipe Works
You’ll start by marinating the chicken with just vegetable oil and saltnothing fancy, but it helps the coating stick. Then you toss it in cornstarch right before cooking, leaving some of that dry powder visible. That uneven texture is what creates all those crispy ridges once you spray it with oil and pop it in the air fryer.
While the chicken crisps up, you’ll whisk together the sauce ingredients. Once the chicken is golden, you quickly stir-fry the garlic, ginger, onion, and bell pepper in a hot skillet, pour in the sauce, and toss everything together. The whole process takes about 35 minutes start to finish.
Step-by-Step Cooking Timeline
| Step | Time | What’s Happening |
|---|---|---|
| Marinate chicken | 10 min | Season with oil and salt |
| Coat with cornstarch | 2 min | Create uneven, crispy coating |
| Air fry at 450°F | 13-14 min | Flip halfway; cook until golden |
| Make sauce | 3 min | Stir-fry aromatics, add veggies, thicken sauce |
| Toss and serve | 1 min | Coat chicken evenly, serve hot |
Troubleshooting Tips
If your chicken isn’t getting crispy, make sure you’re not overlapping pieces in the air fryer basketthey need space for the hot air to circulate. Also, don’t skip the oil spray on top of the cornstarch; any dry powder left exposed will stay pale and dusty instead of turning golden.
Sauce too thick? Add a splash of water. Too thin? Let it bubble for an extra 30 secondsthe cornstarch will catch up. And if you’re using chicken breast instead of thighs, pull it out a few minutes early so it doesn’t dry out.
How to Serve and Store
Serve this over steamed rice or noodles while it’s still hot and glossy. I love adding a sprinkle of sesame seeds or sliced green onions on top for a little extra color and crunch, but that’s totally optional. Leftovers keep well in an airtight container in the fridge for up to 3 days.
Reheating tip: Use the air fryer again at 350°F for 3-4 minutes to bring back some of that crispiness. The microwave works in a pinch, but the coating will soften.
| Storage Method | Duration | Best Reheating Method |
|---|---|---|
| Refrigerator (airtight container) | Up to 3 days | Air fryer at 350°F for 3-4 min |
| Freezer (not recommended) | Coating loses texture |
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FAQs ( Air Fryer Sweet and Sour Chicken )
How long does it take to cook in the air fryer?
The chicken pieces typically take 12-15 minutes at 400°F, flipping halfway through. Cooking time may vary slightly based on the size of your chicken chunks. Check that the internal temperature reaches 165°F before serving.
Can I use frozen chicken for this recipe?
Yes, but thaw the chicken completely first for even cooking and proper coating adhesion. Frozen chicken will steam rather than crisp up nicely. Pat the thawed chicken dry before breading to get that perfect golden texture.
What temperature should I set my air fryer to?
Set your air fryer to 400°F for optimal results. This temperature creates a crispy exterior while keeping the chicken tender inside. Avoid going higher as the coating may burn before the chicken cooks through completely.
Do I need to preheat the air fryer?
Yes, preheating for 3-4 minutes helps achieve better browning and crispiness. Most air fryer models cook more evenly when preheated. This step ensures your coating gets golden from the moment the chicken goes in.
How do I prevent the coating from falling off?
Pat the chicken completely dry before coating and let it rest for 5 minutes after breading. Use a three-step process: flour, beaten egg, then breadcrumbs. Avoid overcrowding the basket so pieces don’t bump into each other.
Final Thoughts
You’ve just made restaurant-quality Air Fryer Sweet and Sour Chicken in under 40 minutescrispy on the outside, juicy inside, with that glossy sauce clinging to every golden bite. The crunch alone will have everyone reaching for seconds before you even sit down.
Try tossing in pineapple chunks during the last minute of stir-frying for extra sweetness, or drizzle a little sriracha if your crew likes heat. Leftovers reheat beautifully in the air fryerjust a few minutes at 350°F brings back that crackle. My daughters love packing this over rice for lunch the next day.
If you make this, I’d love to see how it turns outtag me or leave a comment with your favorite way to serve it. Did your family grow up ordering sweet and sour chicken on Friday nights, too? Save this one for your next busy weeknight. It tastes like takeout, but feels like home.
