Air Fryer Sweet and Sour Chicken

This Air Fryer Sweet and Sour Chicken is complete with crispy chicken, pineapple, and bell peppers.  With a mouthwatering sweet and sour sauce, it beats any takeout!

Sweet and sour chicken is a staple in Chinese cuisine, and is one our favorite takeout meals.  If you enjoy sweet and sour chicken you may never order takeout again after trying this recipe.  Why?  It has great flavor and is ready in just 30 minutes!  The veggies are cooked alongside the chicken in the air fryer so you only need to add your favorite side dish of rice to complete the meal!

How does the Air Fryer create the “fried” taste?

Before cooking the chicken, it is coated in cornstarch which helps keep the meat tender and juicy while giving it a “breaded” and crispy outer layer. Instead of deep-frying, try this healthier version of Sweet and Sour Chicken, and air fry!

Ingredients:

Chicken:

• Chicken breasts or chicken thighs, cut into 1 1/2 to 2-inch chunks
• Salt
• Pepper
• Corn-starch (or potato starch) – Use just enough cornstarch to cover the chicken – too much can make a mess in the air fryer.
• Pineapple chunks, canned – use canned pineapple and make sure it is packed in water and not syrup; drain well before adding it to the air fryer. Save the juice for the sauce!
• White onion
• Red bell pepper
• Green bell pepper, seeds removed, chopped
• Green onions for garnish

Sweet and Sour Sauce:

• 1/4 cup of ketchup
• 1/4 cup of sugar
• 1/4 cup of rice vinegar or white wine vinegar
• 1/4 water
• 1 tablespoon minced garlic
• 1 1/2 tablespoons pineapple juice from the can

Fully coat the chicken bites in corn-starch, salt, and pepper. Place evenly in the oil sprayed air fryer basket, spray chicken with oil. Cook on 380 for 8 minutes. Shake basket halfway.

After 8 minutes, shift the chicken to one half and add the vegetables and pineapple to the other side. Finish cooking for 8 more minutes. Mix after 4 minutes.

While cooking chicken, mix the sauce ingredients into a medium saucepan over medium heat. Bring to a boil then remove to cool and thicken.

Pour sauce over chicken and vegetables. Mix and garnish with sesame seeds and green onions.

EXTRAS!

Too sweet/too sour?

It’s easy to adjust the flavor of the sauce before adding it to the chicken and vegetables.  If it’s not sweet enough, add a little sugar.  Not sour enough? Add a teaspoon of vinegar.

Can I save leftovers?

Yes! It an be kept in the fridge for up to 5 days in an airtight container. This recipe is best reheated on the stove top or in the air fryer.  Separate the chicken and the sauce before reheating.  It can be reheated in the microwave, although the chicken may not taste as fresh as it did originally.

Reheating Instructions:

Stove top – Use a non-stick pan that is oiled before adding the chicken.  Cook for 5-6 minutes.

Oven – 20 minutes at 350 degrees

Air fryer – If separated, reheat the sauce first at 350 degrees for 10 minutes, then reheat the

chicken in 390 degrees for two minutes.

Microwave –  The chicken loses its flavor and may not taste as fresh as it did originally when reheated in the microwave, but if it is your only option, reheat for 2-3 minutes.

This is the Air Fryer I used – my favorite size is 8 quart because it’s perfect for our family of 4, with leftovers!

To save any leftovers, I love using these containers! The glass is easier to clean than plastic without the toxins! I also love how the lids lock into place.

What should I try next?

If you love this recipe, you might like this Instant Pot Lasagna as well!

Instant Pot Lasagna