Air Fryer Sweet And Sour Chicken

This air fryer sweet and sour chicken is crispy, saucy, and so much better than takeout. It’s ready in under 30 minutes and tastes absolutely incredible.

The chicken comes out golden and crunchy from the air fryer, and then gets tossed in a homemade sweet and sour sauce that’s thick, glossy, and packed with flavor.

No deep frying needed here. The air fryer does all the work and gives you that perfect crispy coating with way less oil.

The sauce comes together in just a few minutes on the stove while the chicken cooks. Simple ingredients, nothing fancy, but the result is seriously good.

Serve it over some steamed rice and you’ve got a complete meal that the whole family will love.

Why You’ll Love This Recipe

Crispy Without Deep Frying – The air fryer gives you that crunchy takeout-style coating without submerging chicken in a pot of oil.

Chicken Thighs Stay Juicy – Using thighs instead of breast means every bite is tender and moist inside that crispy shell.

The Sauce Is Homemade in Minutes – You skip the store-bought packets and make a glossy sweet and sour sauce in under 5 minutes.

Tastes Like Takeout at Home – This honestly rivals Chinese takeout sweet and sour chicken but costs a fraction of the price.

Ingredients

For the Chicken

• 1 1/2 lb Boneless Skinless Chicken Thighs, cut into 1-inch pieces
• 1/2 cup Cornstarch
• 2 Large Eggs, beaten
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/4 tsp Garlic Powder
• Cooking Spray

For the Sweet and Sour Sauce

• 1/4 cup Ketchup
• 3 tbsp Rice Vinegar
• 3 tbsp Light Brown Sugar
• 2 tbsp Soy Sauce
• 1 tbsp Cornstarch
• 1/4 cup Pineapple Juice
• 1 tsp Sesame Oil
• Sesame Seeds and Sliced Green Onions, for garnish

How To Make

Step 1

Cut the chicken thighs into roughly 1-inch pieces and pat them dry. Season with the salt, pepper, and garlic powder. Dip each piece in the beaten eggs, then toss in the cornstarch until fully coated. Shake off any excess cornstarch.

Step 2

Preheat the air fryer to 400 degrees F. Arrange the coated chicken pieces in a single layer in the basket, leaving space between them for air circulation. Spray the tops generously with cooking spray.

Step 3

Cook for 10 minutes, then flip each piece and spray again lightly with cooking spray. Cook for another 5 to 6 minutes until the chicken is golden, crispy on the outside, and cooked through.

Step 4

While the chicken cooks, prepare the sweet and sour sauce. In a small saucepan over medium heat, whisk together the ketchup, rice vinegar, brown sugar, soy sauce, pineapple juice, and cornstarch. Bring to a simmer, stirring constantly.

Step 5

Cook for 2 to 3 minutes until the sauce thickens and turns glossy. Remove from heat and stir in the sesame oil.

Step 6

Transfer the crispy chicken to a large bowl. Pour the warm sweet and sour sauce over the chicken and toss gently until every piece is coated.

Step 7

Serve immediately over steamed rice, garnished with sesame seeds and sliced green onions. Serve quickly so the chicken stays crispy on the outside while glazed with sauce.

Tips

Pat the Chicken Really Dry

Before you season the chicken, take a few paper towels and press them firmly against every piece. You want the surface as dry as possible.

Any moisture left on the chicken will make the egg and cornstarch coating soggy instead of crispy. This is the single biggest thing that determines whether your chicken comes out crunchy or soft in the air fryer.

Chicken thighs tend to hold more moisture than breasts, so don’t rush this step.

Coat in the Right Order

Season the chicken first, then dip in egg, then toss in cornstarch. A lot of people want to do cornstarch before the egg, but for this recipe doing the egg first and cornstarch last gives you a drier outer layer that crisps up way better in the air fryer.

After you coat each piece in cornstarch, give it a good shake to knock off the excess. Any loose cornstarch will just burn in the air fryer and leave white dusty spots on your chicken.

Don’t Crowd the Basket

Spread the chicken pieces out so none of them are touching or overlapping. Air fryers work by circulating hot air all around the food, and if pieces are stacked up, the sides that are touching will stay soft and pale.

You’ll probably need to cook in two batches depending on the size of your air fryer. It feels like extra work, but this is the difference between crispy-all-over chicken and chicken that’s only crispy on top.

Keep the first batch warm on a wire rack in the oven at around 200 degrees F while the second batch cooks.

Related Recipes

• Air Fryer Crispy Sesame Chicken
• Air Fryer Orange Chicken
• Air Fryer General Tso’s Cauliflower
• Air Fryer Teriyaki Chicken Meatballs
• Air Fryer Crab Rangoon

Frequently Asked Questions

Can I use chicken breast instead of chicken thighs?

You can, but chicken thighs are really the better choice here. They stay juicier and more tender in the air fryer because they have a bit more fat, which means they hold up well to the high heat without drying out.

If you do use chicken breast, just keep a close eye on the cook time and maybe pull them a minute or two early. Overcooked chicken breast gets tough and chewy fast, so check a piece at the 12-minute mark to be safe.