If you’ve just cooked up a big batch of sweet and sour chicken, you may be left with a little more than you can finish in one sitting. (Unless you’re my partner, but that’s another story…).If so, you may be wondering what the best method of reheating sweet and sour chicken is. I have personally experimented with several different reheating techniques and tips to find out what really works and brings the dish back to its former, crispy, tangy glory.
1portionsweet and sour sauceseparated from the chicken
1portionsweet and sour chickenun-sauced
If the chicken is already sauced, remove it from the sauce and pat it dry using a paper towel.
Place the sweet and sour sauce in an oven-safe dish and cover it with foil.
Reheat the sauce for approximately 10-15 minutes at 350°F (180°C)
Preheat your air fryer to 390°F (200°C) and reheat the chicken for 2-3 minutes.
Allow the chicken to rest for 60-90 seconds on a wire rack before combining with the reheated sauce.
Note: if you don’t have an air fryer to hand, you can still achieve similar results by patting the chicken dry and cooking it in the oven or toaster oven. Do not cover the chicken in foil – this completely defeats the point of trying to crisp it up.