Description
Enjoy a healthier twist on a classic favorite with this Air Fryer Sweet and Sour Chicken recipe. Crispy, tender chicken pieces are air fried to perfection and then tossed in a tangy, flavorful sweet and sour sauce made from pineapple juice, soy sauce, and fresh aromatics. This quick and easy recipe delivers all the deliciousness of the takeout version with less oil and fewer calories, making it a perfect weeknight meal for the whole family.
Ingredients
Scale
For the Chicken
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 1/2 cup cornstarch (for dredging)
- 1 large egg, beaten
- Salt and pepper, to taste
- Olive oil spray (for air frying)
For the Sweet and Sour Sauce
- 1/2 cup pineapple juice
- 2 tbsp rice vinegar
- 3 tbsp soy sauce
- 3 tbsp ketchup
- 2 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated or ground
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)
Optional Garnishes
- 1/2 cup red bell pepper, diced
- 1/2 cup pineapple chunks
Instructions
- Preheat the Air Fryer: Begin by preheating your air fryer to 375°F (190°C) to ensure it’s hot and ready for cooking the chicken evenly and to a crispy finish.
- Season the Chicken: Season the bite-sized chicken pieces with salt and pepper to enhance their flavor before coating.
- Coat the Chicken: Dredge the chicken pieces in cornstarch first, then dip them into the beaten egg, making sure each piece is thoroughly coated for a crispy air-fried texture.
- Prepare the Air Fryer Basket: Spray the air fryer basket lightly with olive oil spray to prevent sticking. Arrange the coated chicken in a single layer without overcrowding for optimal air circulation.
- Air Fry the Chicken: Lightly spray the top of the chicken pieces with olive oil spray. Cook in the air fryer for 12 to 15 minutes, shaking the basket halfway through cooking. The chicken should turn golden brown and be cooked through.
- Make the Sweet and Sour Sauce: While the chicken cooks, combine pineapple juice, rice vinegar, soy sauce, ketchup, brown sugar, minced garlic, and grated ginger in a saucepan. Bring the mixture to a simmer over medium heat.
- Thicken the Sauce: Mix cornstarch with water to create a slurry, then stir it into the simmering sauce. Continue cooking until the sauce thickens to your desired consistency.
- Toss Chicken in Sauce: Once the chicken is cooked, transfer it to a bowl and toss with the thickened sweet and sour sauce so every piece is nicely coated.
- Garnish and Serve: Optionally, garnish with diced red bell pepper and pineapple chunks for added color and texture. Serve immediately to enjoy the freshest flavors and crispiness.
Notes
- For extra crispiness, avoid overcrowding the air fryer basket and cook in batches if needed.
- You can substitute chicken breast or thighs based on your preference; thighs may provide more juiciness.
- Adjust the brown sugar in the sauce to make it sweeter or more tangy to suit your taste.
- Red bell pepper and pineapple chunks add nice freshness but can be omitted if preferred.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat in the air fryer for best texture.
