This air fryer sweet and sour pork gives you everything you love about the takeout version — crispy golden pork, sweet-tangy red sauce, juicy pineapple and bell peppers — without the deep fryer, the mess, or the wait. The pork comes out shatter-crisp in the air fryer, and the homemade sweet and sour sauce comes together in one bowl while it cooks. From start to plate in about 25 minutes, this is the easy weeknight Chinese-style dinner that beats delivery every time
If you love my Air Fryer Sweet and Sour Chicken and Air Fryer Orange Chicken, this one is going straight into your rotation.
Why You’ll Love This Air Fryer Sweet and Sour Pork
- Crispy without deep frying. A cornstarch + flour double coat crisps up in the air fryer just like the takeout version.
- One-appliance recipe. Pork and sauce both come together with just the air fryer and a mixing bowl — no wok needed.
- Better-than-takeout sauce. Sweet, tangy, glossy, restaurant-red — made from pantry staples in 2 minutes.
- Weeknight fast. 10 minutes prep, 13 minutes cook, dinner on the table in under 30.
- Family-friendly. Kids love the sticky sweet sauce; adults love that it’s homemade.
I have many tried and true recipes if you like Chinese food as much as my family. Some of my absolute favorites are Air Fryer Crab Rangoon and a great Copycat Recipe for Instant Pot Chinese Fried Rice.
Ingredients You’ll Need
(Full measurements in the printable recipe card below.)
For the crispy pork:
- Pork shoulder or pork tenderloin: Becomes juicy tender bites with crispy golden edges
- Soy sauce: Adds savory salty flavor with rich umami depth
- Sesame oil: Brings nutty aroma and classic Asian inspired flavor
- Garlic powder: Adds bold savory flavor throughout the pork coating
- Salt and pepper: Balances flavors while seasoning every crispy bite
- Large egg: Helps coating stick evenly onto pork pieces
- Cornstarch: Creates extra crispy light crunchy exterior when cooked
- All purpose flour: Gives coating structure for golden crispy texture
- Cooking spray or neutral oil: Helps pork crisp beautifully in air fryer
For the sweet and sour sauce:
- Pineapple juice: Adds fruity sweetness with classic tangy tropical flavor
- Ketchup: Creates rich sweet tomato base for the sauce
- Rice vinegar: Adds bright tangy flavor balancing sweet ingredients perfectly
- Brown sugar: Sweetens sauce with deep caramelized molasses flavor
- Soy sauce: Adds savory umami depth to sweet sour sauce
- Cornstarch: Thickens sauce into glossy sticky restaurant style coating
For the stir-in (no cooking required):
- Pineapple chunks: Adds juicy bursts of sweet tropical flavor
- Red bell pepper: Brings sweetness and colorful crunchy texture
- Green bell pepper: Adds fresh flavor with slightly earthy crunch
- Small onion: Gives savory bite and balances sweet ingredients
What Cut of Pork Is Best for Sweet and Sour Pork?
Pork shoulder is the traditional choice and the one I recommend. It has just enough fat to stay juicy in the air fryer, and it crisps beautifully. If you want a leaner option, pork tenderloin also works — just don’t overcook it, since it has less fat to protect it. Avoid pork belly (too fatty for this preparation) and pork chops (too lean and prone to drying out).
How to Make Air Fryer Sweet and Sour Pork
Step 1 — Marinate the pork. In a bowl, toss the cubed pork with soy sauce, sesame oil, garlic powder, salt, and pepper. Let it sit for 10 minutes while you prep everything else.
Step 2 — Coat for crunch. Add the beaten egg to the pork and stir to coat. In a separate bowl, whisk the cornstarch and flour together. Working in batches, lift the pork pieces out of the egg, let the excess drip off, and toss each piece in the cornstarch-flour mix until fully coated.
Step 3 — Air fry the pork. Preheat your air fryer to 400°F (200°C) for 3 minutes. Spray the basket lightly with oil, place the coated pork in a single layer (don’t crowd it — work in batches if needed), and spray the tops of the pieces with oil. Air fry for 12 to 14 minutes, flipping at the halfway mark, until the coating is deep golden brown and crispy.
Step 4 — Make the sauce while pork cooks. In a small bowl or measuring cup, whisk together pineapple juice, ketchup, rice vinegar, brown sugar, soy sauce, and cornstarch. Microwave in 30-second bursts, stirring between each, until the sauce thickens and turns glossy — usually 90 seconds total.
Step 5 — Toss and serve. In a large bowl, combine the hot crispy pork, pineapple chunks, bell peppers, and onion. Pour the hot sauce over the top and gently toss until everything is coated. The residual heat softens the veggies just enough while keeping them crisp-tender. Serve immediately over steamed rice.
Tips for the Crispiest Air Fryer Pork
- Don’t skip the double-bowl coating. Egg first, then cornstarch-flour. That’s what gives you the takeout-style shell.
- Spray the tops with oil. Dry coating = chalky pork. A light spritz is the difference between okay and crispy.
- Single layer, every time. Stacked pork steams instead of crisps. Two batches is fine — the second batch cooks while you sauce the first.
- Sauce on at the end. If you toss the pork in sauce too early, the coating softens. Sauce, toss, serve.
Is Air Fryer Sweet and Sour Pork Healthier Than Takeout?
Yes — significantly. Restaurant sweet and sour pork is deep fried in oil, which adds 200 to 400 extra calories per serving from absorbed fat. The air fryer version uses a fraction of the oil and still delivers a crispy crust. The homemade sauce also gives you control over sugar and sodium, both of which are usually high in takeout versions.
What to Serve With Sweet and Sour Pork
Steamed jasmine or basmati rice
Storage and Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days. The pork coating will soften in the sauce — this is normal.
To re-crisp the pork: Separate the pork from the sauce if possible. Reheat the pork in the air fryer at 375°F for 3 to 4 minutes, then warm the sauce in the microwave and toss right before serving. This is the secret to leftovers that still taste fresh.
Freezer: Not recommended once tossed in sauce — the coating turns gummy. If you want to freeze, freeze the cooked pork plain (before saucing) for up to 2 months, then re-crisp and make fresh sauce.
Frequently Asked Questions
Can I make this without a deep fryer? Yes — that’s the whole point of this recipe. The air fryer gives you crispy pork using just a light spray of oil instead of a full pot of frying oil.
Can I use a different protein? Absolutely. This same method works with cubed chicken thigh (cook 10 to 12 minutes), shrimp (5 to 6 minutes), or extra-firm tofu (12 to 14 minutes).
Can I use store-bought sweet and sour sauce? You can — just toss the air-fried pork with a warmed jar of your favorite brand. But the homemade sauce takes 2 minutes and tastes much better, so I’d give it a shot.
Why is my pork not crispy? Three usual suspects: (1) the basket was overcrowded, (2) you skipped the oil spray on top, or (3) you sauced the pork too early and the coating soaked.
Can I prep this ahead? Coat the pork up to 4 hours ahead and keep it covered in the fridge. Mix the sauce ingredients (minus the cornstarch — add that just before heating). Then it’s a 15-minute dinner.
What’s the difference between sweet and sour pork and sweet and sour chicken? Just the protein. The sauce, coating, and method are identical. Pork is the traditional Cantonese version (古老肉 / gulao rou); chicken is the more common American-Chinese takeout swap.
More Air Fryer Chinese-Style Recipes You’ll Love
- Air Fryer Sweet and Sour Chicken
- Air Fryer General Tso’s Chicken
- Air Fryer Orange Chicken
- Air Fryer Mongolian Beef
- Air Fryer Crab Rangoon
- Air Fryer Egg Rolls
- Air Fryer Fried Rice
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Air Fryer Sweet and Sour Pork
Description
Ingredients
Pork:
- 1 pound pork shoulder , or pork tenderloin, cut into 1-inch cubes
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- Cooking spray
Sauce:
- 1/2 cup pineapple juice, from the can of chunks
- 1/4 cup ketchup
- 3 tablespoons rice vinegar
- 3 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
Stir-in:
- 1 cup pineapple chunks, drained
- 1 whole red bell pepper, chopped
- 1 whole green bell pepper, chopped
- 1/2 small onion, chopped
Instructions
- Toss pork with soy sauce, sesame oil, garlic powder, salt, and pepper. Let sit 10 minutes.
- Stir beaten egg into the pork. In a separate bowl, whisk cornstarch and flour.
- Coat each pork piece in the cornstarch-flour mix.
- Preheat air fryer to 400°F for 3 minutes. Spray basket, add pork in a single layer, spray tops. Air fry 12 to 14 minutes, flipping halfway, until deep golden and crispy.
- While pork cooks, whisk all sauce ingredients in a microwave-safe bowl. Microwave in 30-second bursts, stirring between, until thick and glossy (about 90 seconds total).
- In a large bowl, combine hot pork with pineapple, bell peppers, and onion. Pour sauce over and toss. Serve immediately over rice.
Equipment
- Air Fryer, Air Fryer Basket or Air Fryer Oven
- Cooking Spray, or Non-stick Cooking Spray
- Parchment Paper, optional
Notes
- For extra-crispy pork, work in two batches rather than crowding the basket.
- The microwave-thickened sauce avoids dirtying a second pan and keeps this a true one-appliance recipe.
- To re-crisp leftover pork, air fry at 375°F for 3 to 4 minutes before adding warmed sauce.
Nutrition
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