If you’ve ever craved Chinese takeaway but wanted something lighter, this sweet and sour chicken recipe is your answer. Air fryers are brilliant for giving you that golden crunch without deep frying, and when you toss the chicken in a sweet and tangy sauce, you get a dish that tastes indulgent but is much healthier.
I love how quickly this comes together. It’s the kind of dinner you can pull off on a weeknight, yet it still feels special enough for a fakeaway Friday. Plus, it’s family-friendly. Kids love the sweet pineapple notes, while adults appreciate the balance of tang from vinegar and soy.
Sweet and Sour Chicken
Equipment
- Air Fryer
- Wok or Large Frying Pan
- Mixing bowls
- Tongs or Spatula
- Measuring Spoons and Cups
- Sharp Knife and Chopping Board
Ingredients
- 500g Chicken thighs or breast
- 3 tbsp Cornflour
- 1 tbsp Soy Sauce
- ½ tsp Salt
- ¼ tsp White pepper
- 1 piece Onion, Red Pepper, Green pepper
- 1 Clove Garlic
- 1 tsp Grated Ginger
- 2 tbsp Ketchup
- 1 tbsp Soy Sauce
- 2 tbsp Vinegar
- 2 tbsp Sugar
- 100ml Water
- 1 tbsp cornflour slurry
- ½ cup Pineapple Chunks (optional)
Ingredients You’ll Need
The beauty of this recipe is that you don’t need anything fancy. Most of the ingredients are probably already in your kitchen.
- Chicken: Boneless, skinless chicken thighs are ideal because they stay juicy. If you prefer, chicken breast works too, just reduce the cook time slightly.
- Cornflour (cornstarch): Essential for that light, crispy coating on the chicken.
- Seasonings: A little soy sauce, salt, and white pepper give a quick marinade and add depth of flavor.
- For the sauce: Ketchup, light soy sauce, vinegar (rice vinegar if possible, but white vinegar works too), sugar, and a little water. These combine to make the classic tangy-sweet base.
- Thickener: A quick slurry of cornflour and water thickens the sauce so it clings to the chicken.
- Vegetables: Bell peppers, onion, and pineapple chunks are traditional, adding sweetness and crunch. You can also throw in broccoli or carrots if you like.
- Aromatics: Garlic and ginger add that unmistakable Chinese-style flavor.
If you’re out of pineapple, don’t worry , the sauce is still delicious on its own.
How to Make Air Fryer Sweet and Sour Chicken
Step 1: Cook the Chicken
Cut the chicken into bite-sized pieces and toss with soy sauce, salt, white pepper, and cornflour. This quick marinade not only flavors the meat but also helps the coating stick. Place the chicken in your air fryer basket in a single layer, giving each piece enough space to crisp up. Lightly spray with oil for extra crunch. Cook at 190°C (375°F) for around 12 to 15 minutes, shaking halfway. The result is golden, crispy chicken without deep frying.
Step 2: Make the Sauce
While the chicken is cooking, whisk together ketchup, soy sauce, vinegar, sugar, and water in a bowl. Heat a little oil in a wok or frying pan, then sauté garlic and ginger until fragrant. Add your onion, peppers, and pineapple and stir-fry for a couple of minutes until slightly softened. Pour in the sauce mixture, bring it to a simmer, and add your cornflour slurry. Stir gently until it thickens into a glossy, vibrant sauce.
Step 3: Combine
Once the chicken is cooked, transfer it straight into the wok with the sauce. Toss until every piece is coated in that tangy, sticky glaze. Serve immediately while the chicken is still crisp and the sauce piping hot.
Pro Tips and Recipe Notes
- Use chicken thighs if you want extra juicy bites. Breast meat works too, just reduce the air fryer time so it doesn’t dry out.
- Don’t overcrowd the basket. Air fry the chicken in batches if necessary — it’s the only way to keep it crispy.
- For extra flavor, add a dash of sesame oil to the sauce at the end.
- If your sauce turns out too thick, thin it with a splash of water. If it’s too runny, cook it a little longer or add more cornflour slurry.
- Want more vegetables? Broccoli, carrots, or snap peas all work well.
Serving Suggestions
This dish is made to be served over a fluffy bed of white rice. Jasmine or basmati rice both work beautifully to soak up the sauce. For something a little different, pair it with egg fried rice, noodles, or even cauliflower rice if you’re keeping it lighter.
You can also serve it with stir-fried greens, spring rolls, or dumplings for a complete fakeaway night. A sprinkle of sesame seeds and sliced spring onions on top makes it look extra inviting.
Storage, Reheating and Freezing
Sweet and sour chicken is best eaten fresh when the chicken is still crisp, but leftovers are still delicious.
Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze portions for up to 3 months. Defrost overnight before reheating.
Reheating: Microwave works, but the chicken may soften. For best results, reheat the chicken pieces in the air fryer for a few minutes, then toss them through freshly warmed sauce. This brings back the crispiness.
Additional Notes
- Chicken thighs give the best texture, but breast works too.
- Adjust sugar or vinegar to taste if you prefer sweeter or tangier sauce.
- Double the sauce if you like extra to drizzle over rice.
Nutrition (per serving, approx): Protein: 27g | Fat: 12g | Carbs: 52g
FAQs
Can I use frozen chicken?
Yes, just thaw it fully before marinating, or if cooking from frozen, add an extra 5 minutes in the air fryer.
What if I don’t have an air fryer?
Bake the coated chicken in the oven at 200°C (400°F) for about 20 minutes, or shallow fry in a pan until golden.
Can I skip the cornflour coating?
You can, but you’ll lose the crispiness. The sauce will still taste good, but the texture will be softer.Can I make it ahead?
Yes. Cook the chicken and sauce separately, then store and combine just before serving. This keeps the chicken from going soggy.
