Air fryer sweet and sour chicken bowls that deliver extra-crispy breaded chicken, bright sautéed vegetables, and a sticky homemade sweet-and-sour sauce. This easy weeknight meal tastes like takeout but is made at home in about an hour. The sauce uses honey and orange marmalade for natural sweetness, with a touch of chili garlic sauce for balance. Kids and adults both love it.
Featured comment
“Literally the best recipe! I added pineapple chunks and we were basically licking the bowls clean — SO good and better than takeout.” — Halee
Why I love this recipe
- Complete meal in one bowl: Crisp chicken, sautéed peppers and onions, and rice make a satisfying dinner with minimal cleanup.
- Extra-crispy chicken: The panko breading crisps beautifully in the air fryer, giving you that deep-fried crunch without a fryer.
- Better than takeout: The sauce is naturally sweetened with honey and orange marmalade and balanced with rice vinegar and a hint of chili garlic sauce, so it tastes authentic without unnecessary additives.
Featured Ingredients
- Chicken: Boneless, skinless chicken breasts work well; boneless thighs are also a good option.
- Panko breadcrumbs: Give the breading an airy, crunchy texture ideal for air frying.
- Orange marmalade: A secret ingredient that adds body and citrusy sweetness to the sauce.
- Cornstarch slurry: Cornstarch mixed with warm water quickly thickens the sauce. Omit it if you prefer a thinner sauce.
- Chili garlic sauce: Adds a touch of heat that contrasts the sweet elements; sriracha can be substituted.
- Rice vinegar: Provides the necessary tang to balance the sweetness.
Full ingredient amounts are listed in the recipe section below.
How to Make Air Fryer Sweet and Sour Chicken
- Make the sauce: Combine honey, ketchup, rice vinegar, soy sauce, orange marmalade, and chili garlic sauce in a small saucepan. Heat to a gentle boil, then reduce to a simmer. Whisk a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons warm water) into the sauce to thicken, then remove from heat.
- Sauté the vegetables: Heat sesame oil in a skillet over medium-high heat. Add chopped red and green bell peppers and the onion, season with salt, and cook 5–7 minutes until tender-crisp. Keep covered and set aside.
- Bread the chicken: Set up three bowls: flour, beaten eggs, and panko mixed with salt. Dredge chicken pieces in flour, dip in egg, then coat thoroughly with panko.
- Air fry the chicken: Arrange breaded chicken in a single layer without crowding. Lightly spray with oil and air fry at 400°F for about 5–8 minutes per side (air fryer models vary) until golden and the internal temperature reaches 165°F. Cook in batches if needed.
- Toss with sauce: Place the cooked chicken in a large bowl, pour the warm sweet-and-sour sauce over it, and toss until evenly coated.
- Assemble bowls: Serve the sauced chicken over rice, top with sautéed peppers and onions, and garnish with sliced green onions if desired. Enjoy!
See the ingredient and instruction lists below for exact measurements and step-by-step photos.
Serving Suggestions
Serve with steamed white rice for a classic pairing. An instant pot or stovetop rice recipe works great while you prepare the chicken and veggies. Add pineapple chunks for a sweet tropical twist, or serve alongside steamed broccoli for more vegetables.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer to restore crispness, or use the microwave for a quicker option—air frying will give the best texture for the breading.
Ingredients
Sauce
- 1/2 cup honey
- 1/4 cup ketchup
- 1/2 cup rice vinegar
- 2 tablespoons soy sauce
- 3 tablespoons orange marmalade
- 1 teaspoon chili garlic sauce or sriracha
- Cornstarch slurry: 1 tablespoon cornstarch + 2 tablespoons warm water, whisked
Veggies
- 1 tablespoon sesame oil
- 1 large red bell pepper, chopped
- 1 large green bell pepper, chopped
- 1/2 large white onion, chopped
- 1/2 teaspoon sea salt
Chicken
- 1.5 lbs chicken breast, cut into 1–1.5 inch chunks
- 3/4 cup flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1/2 teaspoon sea salt (for the panko)
Instructions
- Combine sauce ingredients in a saucepan, bring to a gentle boil, then simmer. Stir in the cornstarch slurry to thicken, then remove from heat and set aside.
- Heat sesame oil in a skillet over medium-high heat. Add the chopped peppers and onion, season with salt, and sauté 5–7 minutes until desired tenderness. Cover and keep warm.
- Prepare three bowls for breading: flour, beaten eggs, and panko mixed with salt. Dredge each chicken piece through flour, egg, then panko until fully coated.
- Air fry the breaded chicken at 400°F, spraying lightly with oil, 5–8 minutes per side or according to your air fryer’s instructions, until golden and cooked to 165°F internal temperature. Work in batches if necessary.
- Toss the hot chicken with the prepared sauce until evenly coated. Serve immediately over rice with the sautéed peppers and onions.
Tips & Notes
- Orange marmalade can be swapped for other jams; different fruit flavors will alter the sauce profile.
- If using orange juice instead of marmalade, you may need more cornstarch to reach the same thickness.
Nutrition (Approximate)
Calories: 449 kcal • Carbohydrates: 63 g • Protein: 32 g • Fat: 8 g • Fiber: 2 g • Sugar: 35 g
Nutrition information is an estimate and should be used as a guideline only.