This one’s for anyone who’s ever craved that sticky-sweet takeout-style chicken, but didn’t want to deep-fry or order out. Our air fryer sweet and sour chicken brings all the flavor, none of the guilt. The best part? No oil splatter, no greasy clean-up, and no mysterious orange sauce packet. Just crispy, juicy chicken with that tangy, punchy glaze we all secretly love. If you’ve got chicken and an air fryer, you’re halfway there. We’re skipping the deep-fry dance and heading straight into golden-brown territory. The sauce? Oh, it’s bold. Sweet from pineapple juice, a little sharp from vinegar, and sticky enough to make your fingers happy. I’ve tested this on picky eaters, leftover skeptics, and that one cousin who calls ketchup spicy—it passed with flying colors. Whether you’re trying chicken air fryer recipes for the first time or looking to spice up your weeknight air fryer recipes chicken game, this one’s a keeper. Let’s make dinner easy and outrageously good. It hits every craving and still keeps your kitchen (and you) cool.

1) Key Takeaways
2) Easy Air Fryer Sweet and Sour Chicken Recipe
3) Ingredients for Air Fryer Sweet and Sour Chicken
4) How to Make Air Fryer Sweet and Sour Chicken
5) Tips for Making Air Fryer Sweet and Sour Chicken
6) Making Air Fryer Sweet and Sour Chicken Ahead of Time
7) Storing Leftover Air Fryer Sweet and Sour Chicken
8) Try these Main Course recipes next!
9) Air Fryer Sweet and Sour Chicken
10) Nutrition

1) Key Takeaways

How to get crispy chicken in an air fryer without deep-frying
What makes this sweet and sour sauce better than takeout
Tips to avoid soggy coating or uneven cooking
Best tricks for reheating without losing that crunch

2) Easy Air Fryer Sweet and Sour Chicken Recipe

When I think about comfort food, sweet and sour chicken almost always floats to the top of the list. But frying it? Not so much. Enter chicken air fryer recipes, and everything changes. We skip the oil but keep the crisp, skip the mess but keep the flavor. This one checks all the right boxes.

We’re talking about a chicken recipe air fryer lovers can count on for weeknights. You get crunchy bites, a sticky glaze, and that sweet-vinegar balance that somehow always hits the spot. Toss in a little rice and dinner practically makes itself.

What I love most about air fryer recipes is how forgiving they are. No fancy tools. No long cleanup. Just press a button and walk away. This is one of those air fryer recipes chicken fans keep on repeat. Let’s make your kitchen smell like a Friday night favorite, without the drive-thru.

3) Ingredients for Air Fryer Sweet and Sour Chicken

Boneless Chicken Thighs: I like thighs here because they stay juicy, but if you’re a breast meat person, go for it. Just dice the chicken into bite-size chunks for quick cooking.

Salt and Pepper: This basic seasoning does more than you’d think. A pinch of each wakes up the flavor before the chicken even gets close to the heat.

Eggs: Whisked eggs act like glue. They help the flour and starch mix cling to the chicken. No egg, no crisp.

Cornstarch and Flour: This is the secret to that crunchy coating. I mix half and half. Too much flour? You lose the snap. Too much starch? It gets gummy. Balance is everything.

Cooking Spray: A light mist on the air fryer basket keeps things from sticking. Bonus: it gives the coating that fried-in-a-pan look without the actual pan.

Ketchup: Yes, it’s ketchup. Don’t judge. It gives the sauce that rich tomato base with a hint of sweetness that plays so well with vinegar.

Sugar: Not much, but enough to help the sauce bubble up and thicken beautifully while keeping things candy-like without being cloying.

Rice Vinegar: It’s sharp but not overpowering. You could use white vinegar, but this one keeps it mellow. It’s what makes this sauce taste like more than just sugar and ketchup.

Soy Sauce: A splash brings a little salt, a little umami, and keeps the sauce from tipping into dessert territory.

Cornstarch Slurry: This thickens the sauce just right. It should coat the chicken and cling—not pool at the bottom of the plate like sad soup.

4) How to Make Air Fryer Sweet and Sour Chicken

Step 1. Preheat the air fryer to 400°F. Always start hot. You want the chicken to crisp on contact, not steam while waiting for things to heat up.

Step 2. Season the chicken with salt and pepper. Then set up two bowls: one with the beaten eggs, one with the flour and cornstarch mix. Dip the chicken in the egg, then dredge it in the dry mix. Coat each piece like it matters. It does.

Step 3. Spray your air fryer basket, then arrange the coated chicken pieces in one layer. Give them space. Crowded chicken steams. We want sizzle, not sauna.

Step 4. Cook for 10 minutes, then flip each piece and cook 8 to 10 minutes more. You’re looking for golden edges and crisp tops. Let the smell tell you when it’s ready.

Step 5. While the chicken cooks, start the sauce. In a saucepan, mix ketchup, sugar, vinegar, water, and soy sauce. Bring to a simmer, stir occasionally, and wait for the magic to start smelling like takeout.

Step 6. Stir in the cornstarch slurry. The sauce should go from thin to glossy in under a minute. If it coats a spoon, it’s done.

Step 7. Toss the cooked chicken in the sauce while it’s still hot. Stir gently so the coating stays intact but soaks up every drop of that sticky goodness.

5) Tips for Making Air Fryer Sweet and Sour Chicken

Start with room-temperature chicken. Cold meat straight from the fridge doesn’t cook evenly, especially in an air fryer. Let it rest on the counter while you prep.

If your air fryer runs small, cook in batches. Don’t cram it full just to save time. You’ll lose crispiness and regret it. Air needs to flow between pieces or the result’s a sad, steamed pile of chicken-flavored sponge.

Want extra crunch? Give the chicken another quick mist of spray before you flip. It’s like giving them a tan without the sunburn. Also, don’t rush the sauce. That sweet-and-sour balance needs a few minutes to develop. Stir, taste, adjust. You’re in charge.

6) Making Air Fryer Sweet and Sour Chicken Ahead of Time

Honestly, this recipe holds up better than you’d think. If you’re planning for leftovers, air fry the chicken and store it without the sauce. That keeps it crisp for days. I’ve packed it for lunches and it’s still got that snap by noon.

Keep the sauce separate in a jar or small container. Reheat both separately when you’re ready to eat, then toss together. That combo of hot chicken and warm sticky glaze never gets old.

Making the sauce ahead? Totally fine. It’ll thicken as it cools, but a quick warm-up on the stove or microwave loosens it right back to pouring form. Good for a couple of days chilled.

7) Storing Leftover Air Fryer Sweet and Sour Chicken

Pop leftovers into an airtight container. Store in the fridge for up to 3 days. For best results, separate the chicken from any extra sauce. That keeps it from getting soggy.

To reheat, use the air fryer again at 350°F for about 5 minutes. It brings the crunch back in a way the microwave never could. If you must microwave, go low and slow.

Reheat the sauce in a pan or microwave, then toss with the warm chicken just before eating. This method revives everything beautifully without that leftover sadness.

8) Try these Main Course recipes next!

9) Air Fryer Sweet and Sour Chicken