Air Fryer Sweet & Sour Chicken
Do you love a Chinese takeaway but want a healthier option? My Air Fryer Sweet and Sour Chicken is quick, easy, and just as tasty as your favourite takeaway!
Servings: 4 servings
Calories: 386kcal
Equipment
- Meat thermometer optional
Ingredients
For The Chicken
- 6 boneless, skinless chicken thighs chopped into bite-sized pieces
- 2 tablespoon cornflour
- ½ teaspoon garlic powder
- salt & pepper
For The Sauce
- 120 ml (½ cup) pineapple juice
- 80 ml (⅓ cup) apple cider vinegar
- 70 g (⅓ cup) light brown sugar
- 3 tablespoon tomato ketchup
- 1 tablespoon soy sauce
- 2 teaspoon cornflour mixed with 3 teaspoon cold water
Fruit & Veg
- ½ medium green pepper chopped into small squares
- ½ medium red pepper chopped into small squares
- 1 medium onion chopped into small squares
- 100 g (½ cup) pineapple chunks
- 1 tablespoon olive oil
Instructions
- Cut the chicken thighs into bite-sized pieces and toss in cornflour, garlic powder & salt & pepper. Stir until fully combined.
- Place the chicken in the air fryer basket in a single layer. Cook the chicken at 200°/400˚F for 10-12 minutes, shaking halfway through.
- Chop the vegetables as above. Heat a wok or pan on a medium-high heat with 1 tbsp oil. Cook the peppers and onions for 3-4 minutes until they start to soften. Remove from the pan and set aside.
- In the same pan, add the pineapple juice, light brown sugar, apple cider vinegar, ketchup & soy sauce. Bring to a simmer.
- In a small bowl, make a cornflour slurry with 2 teaspoon cornflour and 3 teaspoon water. Add this to the sauce & stir until thickened.
- Once the chicken is cooked, add this to the pan, along with the peppers, onions & pineapple chunks. Stir until everything is nicely coated in the sauce.
- Serve with rice or noodles & garnish with sesame seeds.
Notes
Make Ahead:
- You can prep the chicken and chop the veggies in advance. Store in the fridge for up to 24 hours until ready to cook.
- While I feel this is a dish best eaten fresh, you can batch-cook the chicken & sauce separately. Freeze separately as below.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or a pan on the hob for a few minutes until piping hot.
- Freeze the cooked chicken separately from the sauce, as this will stop the chicken going soggy when reheated. Defrost both the chicken and sauce in the fridge overnight. Reheat the chicken in the air fryer & reheat the sauce in a pan on the hob or in the microwave, then mix them both together.
- Use a gluten-free soy sauce or tamari instead.
- Check the packaging on your brand of ketchup, as some contain celery.
Nutrition
Calories: 386kcal | Carbohydrates: 37g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 161mg | Sodium: 519mg | Potassium: 654mg | Fiber: 1g | Sugar: 28g | Vitamin A: 222IU | Vitamin C: 28mg | Calcium: 51mg | Iron: 2mg
