Sweet and Sour Chicken in the Air Fryer
Takeaway sweet and sour chicken is often a heavy ball of batter with a bright orange sauce. Air fryer sweet and sour chicken keeps the crisp coating but uses a light cornflour crust, so the chicken stays crunchy under a glossy, tangy sauce. It takes about 15 minutes and gives you the pineapple and peppers you expect.
- Temperature
- 200°C
- Total time
- 30min
- Prep
- 15min
- Servings
- 4
- Core temp
- 75°C
- Per serving
- 360kcal
Why the air fryer works for sweet and sour chicken
The best part of sweet and sour chicken is the crunch under the sauce, and that is the part that fails most often at home. Air fryer sweet and sour chicken solves this because the coating dries and crisps in the hot air rather than soaking up oil. A cornflour crust is thin and light, so the chicken is crisp on the outside and tender in the middle.
The sauce takes only a few minutes in a pan while the chicken cooks, which means the whole dish is ready in about 15 minutes. You control the sweetness and the amount of pineapple, and there is no neon-orange colouring. If you prefer the Hong Kong style, use less ketchup and a little more vinegar for a sharper sauce.
How to make sweet and sour chicken in the air fryer
Tap a time to start a timer.
- Coat the chicken Cut the chicken into 3 cm pieces and pat dry. Dip in the beaten egg, then toss in the cornflour mixed with the salt and white pepper until completely coated. Drizzle with the oil.
- Air fry Preheat the air fryer to 200 °C for . Cook the chicken in a single layer for , shaking the basket after , until golden and crisp.
- Make the sauce Meanwhile, drain the pineapple and keep 100 ml of the juice. In a pan, simmer the juice with the ketchup, vinegar, sugar, soy sauce and crushed garlic for .
- Add the vegetables Add the sliced peppers, onion and pineapple to the sauce and cook for until just tender. Stir in the cornflour paste and simmer for until glossy.
- Check and combine The Food Standards Agency says chicken is safe at 75 °C for 30 seconds, so check the largest piece. Toss the chicken in the sauce just before serving so the coating stays crisp.
Cooking times and temperatures
| Sweet and Sour Chicken | Temperature | Time |
|---|---|---|
| Chicken breast pieces, 3 cmShake halfway | 200 °C | 12 min |
| Boneless chicken thigh pieces | 200 °C | 14 min |
| Chicken balls (bigger, battered) | 190 °C | 14–16 min |
| Frozen sweet and sour chicken ballsFollow the pack if it differs | 190 °C | 10–14 min |
| Reheating leftoversSauce separate | 180 °C | 4–5 min |
Times are a guide and depend on the size of the food and the power of your air fryer. Cooked when the centre reaches 75 °C. See also cooking times and temperatures for all dishes.
Tips
- Coat the chicken evenly. Pieces with bare patches turn dry in the hot air, while fully coated ones stay moist.
- Keep the sauce separate. Toss just before serving or serve it as a dip, and the crisp coating lasts much longer.
- Dry the pineapple. Draining it well stops the sauce becoming watery.
Serving
Serve with steamed rice or egg fried rice and a few prawn crackers. For a fuller takeaway night, add spring rolls or chicken wings. If you want to try plain crispy chicken first, see chicken nuggets in the air fryer, which use a similar method.
Storing and reheating
Keep the chicken and sauce in separate airtight containers in the fridge for up to 2 days. Reheat the chicken at 180 °C for 4–5 minutes until crisp and steaming hot all the way through (75 °C), and warm the sauce in a pan. To reheat sweet and sour chicken in air fryer baskets with the sauce already on, use 160 °C for 5 minutes and expect a softer coating.
Variations
- Sweet and spicy: Add 1 tsp chilli flakes or a spoonful of sriracha to the sauce.
- Chicken thighs: Use boneless thighs for a juicier result. They need 2 minutes longer.
- Tofu version: Replace the chicken with pressed, cubed firm tofu and cook for 14 minutes. Check the ketchup and soy sauce suit your diet.
Troubleshooting
- The chicken goes soggy
- Sauce softens the crust quickly. Toss the chicken in the sauce at the last moment, or serve the sauce separately for dipping.
- The coating is chalky
- Cornflour that has not been moistened stays white. Coat the chicken in egg first and toss with the oil before cooking.
- The sauce is too thin or too sweet
- Simmer it for another minute with the cornflour paste to thicken it, and add an extra splash of vinegar to balance the sweetness.
Frequently asked questions
How long does sweet and sour chicken take in the air fryer?
Coated pieces of 3 cm take about 12 minutes at 200 °C, shaken halfway. Boneless thigh pieces need about 14 minutes.
Can you cook frozen sweet and sour chicken balls in the air fryer?
Yes. Cook them from frozen at 190 °C for 10–14 minutes, shaking halfway, until crisp and steaming hot all the way through (75 °C). Heat the sauce separately.
How do you reheat sweet and sour chicken in the air fryer?
Heat the chicken without sauce at 180 °C for 4–5 minutes until steaming hot all the way through (75 °C) and crisp. Reheat the sauce in a pan, then combine.
Can you make sweet and sour chicken without a pan?
Yes. Use a jar of sweet and sour sauce, warmed in the microwave, though a homemade sauce takes only 5 minutes.
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