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sweet sour chicken glossy

Air Fryer Sweet and Sour Chicken Breast

Joy Brooks
This healthier take on sweet and sour chicken uses the air fryer to create crispy chicken pieces with a tangy-sweet sauce, reducing fat while maintaining authentic flavor. Perfect weeknight meal ready in under 30 minutes.
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Servings: 4 people
Course: Air Fryer
Cuisine: American
Calories: 312 kcal
Prep Time : 15 minutes
Cook Time : 16 minutes

Ingredients
  

  • 1 pound boneless, skinless chicken breast cut into 1-inch cubes
  • 1/2 cup cornstarch
  • 1 teaspoon kosher salt
  • 1/2 teaspoon white pepper
  • 1 large egg beaten
  • olive oil spray
  • 1/4 cup pineapple juice fresh or canned
  • 3 tablespoons rice vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger grated
  • 1 clove garlic minced
  • 1 tablespoon cornstarch dissolved in 2 tablespoons water
  • 1 red bell pepper cut into 1-inch pieces
  • 1 green bell pepper cut into 1-inch pieces
  • 1/2 cup pineapple chunks fresh or canned, drained
  • 1/2 medium onion cut into 1-inch pieces

Method
 

  1. Pat chicken breast pieces dry with paper towels to remove excess moisture.
  2. In a shallow bowl, combine cornstarch, salt, and white pepper.
  3. Place beaten egg in a separate bowl. Dip chicken pieces first in egg, then coat in cornstarch mixture.
  4. Let coated chicken rest for 5 minutes to help coating adhere.
  5. Preheat air fryer to 380°F for 3 minutes.
  6. Lightly spray air fryer basket with olive oil. Arrange chicken in a single layer and spray tops lightly with oil.
  7. Cook chicken for 10 minutes at 380°F, shaking basket halfway through. Chicken should reach 165°F internal temperature.
  8. While chicken cooks, combine pineapple juice, rice vinegar, brown sugar, ketchup, soy sauce, sesame oil, ginger, and garlic in a small saucepan.
  9. Bring sauce to a gentle simmer over medium heat. Whisk in cornstarch slurry and simmer 2-3 minutes until thickened. Remove from heat.
  10. Place bell peppers, pineapple chunks and onion in air fryer basket. Air fry at 380°F for 4 minutes until slightly tender but still crisp.
  11. In a large bowl, combine cooked chicken with vegetables. Pour two-thirds of the sweet and sour sauce over mixture and toss to coat.
  12. Return sauced chicken and vegetables to air fryer. Cook at 380°F for 2 minutes to caramelize sauce.
  13. Serve immediately with remaining sauce on the side.

Note

  • For best results, cut chicken into uniform 1-inch pieces to ensure even cooking.
  • Don't skip the final 2-minute air frying step with the sauce - this caramelizes the sugars for better flavor.
  • Work in batches if your air fryer is small - overcrowding prevents proper crisping.
  • The sweet and sour sauce can be made up to 5 days ahead and stored in the refrigerator.
  • Verify chicken has reached 165°F internal temperature for food safety.