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–+ servings
Air Fryer Sweet and Sour Chicken

Quick & Easy Air Fryer Sweet and Sour Chicken Delight

Enjoy a delightful and healthier twist on takeout with Air Fryer Sweet and Sour Chicken, ready in just 15 minutes!
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lbs Boneless, Skinless Chicken Thighs Substitution Note: Chicken breasts can be used, but watch closely to avoid dryness.
For the Coating
  • 1/2 cup Arrowroot Powder Substitution Note: Cornstarch may be used if arrowroot is unavailable.
  • 1 tsp Sea Salt No substitutions necessary.
For the Vegetables
  • 2 Medium Bell Peppers Substitution Note: Use any color bell pepper or substitute with snap peas for a different texture.
  • 3 Green Onions Substitution Note: Chives can be used in place of green onions.
For the Sauce
  • 1/4 cup Rice Wine Vinegar Substitution Note: Apple cider vinegar can be used for a different flavor.
  • 1/2 cup Ketchup No substitutions necessary.
  • 1 tbsp Maple Syrup Substitution Note: Honey or agave syrup can replace maple syrup.
  • 3 tbsp Coconut Aminos Substitution Note: Tamari or regular soy sauce can be used.
  • 1/3 cup Water No substitutions necessary.
For the Sweetness
  • 1 cup Pineapple Chunks Substitution Note: Fresh pineapple can be used instead of canned.

Equipment

  • Air Fryer

Method
 

Step-by-Step Instructions
  1. Prep the Chicken: Cut chicken thighs into 1 to 1.5-inch chunks. Coat with arrowroot powder and sea salt.
  2. Preheat the Air Fryer: Preheat air fryer to 375°F (190°C) for 3-5 minutes and spray the basket with oil.
  3. Cook the Chicken: Place chicken in the air fryer in a single layer, cook for 14 minutes, shaking halfway through.
  4. Prepare the Vegetables: Chop bell peppers into bite-sized pieces and slice green onions thinly.
  5. Add the Bell Peppers: After 7 minutes, add chopped bell peppers to the air fryer.
  6. Make the Sweet and Sour Sauce: Combine rice wine vinegar, ketchup, maple syrup, coconut aminos, and water in a pot; stir until thickened.
  7. Combine Everything: Transfer chicken and peppers to a bowl, add pineapple chunks and sauce; toss gently.
  8. Serve and Enjoy: Serve warm with rice, quinoa, or cauliflower rice, garnished with green onions.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 80mgCalcium: 30mgIron: 1mg

Notes

For the crispiest chicken, spray oil before and after shaking. Store leftovers in an airtight container for up to 3 days.

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