The Ultimate Guide to Reheating Sweet and Sour Chicken: Keep That Crisp!

Ever ordered too much sweet and sour chicken and wondered how to make those leftovers taste just as amazing the next day? I’ve been there too! Nothing’s worse than soggy, rubbery chicken that’s lost all its crunch and flavor

After lots of experimenting with different reheating methods, I’m excited to share the ultimate guide to bringing your leftover sweet and sour chicken back to life. These techniques work for all types of breaded Chinese dishes, from sweet and sour to orange chicken and General Tso’s.

The Cardinal Rules for Reheating Sweet and Sour Chicken

Before diving into specific methods, let’s cover some important guidelines

• Keep sauce separate from chicken when storing leftovers (this is key for crispiness!)
• Avoid the microwave when possible (it makes breading soggy and chewy)
• Don’t use high heat (it can burn the outside before the inside warms)
• Minimize stirring before reheating (the breading can fall off)
• Don’t reheat for too long (overdoing it dries out the chicken)

Method 1: Air Fryer (The Champion Method)

This is hands-down the best method for reheating sweet and sour chicken. If you don’t own an air fryer yet, you might want to consider it!

Steps:

1. If chicken is coated with sauce, remove as much as possible and pat dry with paper towels
2. Transfer sauce to a microwave-safe dish with lid or cover with cling wrap
3. Heat sauce in microwave at 30-second intervals until thoroughly heated
4. Preheat air fryer to 390°F
5. Reheat chicken for 2-3 minutes
6. Allow chicken to rest on a wire rack for 1 minute before combining with sauce

Why it works: The air fryer circulates hot air around the chicken, crisping up the exterior perfectly without drying out the meat. It’s almost as good as fresh!

Method 2: Oven Method

The oven method is a solid runner-up if you don’t have an air fryer.

Steps:

1. Preheat oven to 350°F
2. Separate chicken from sauce if possible (pat dry with paper towel if already mixed)
3. Place chicken pieces in a single layer on a lightly oiled baking sheet
4. Heat for 10-15 minutes until hot and sizzling
5. Meanwhile, warm sauce in microwave or small saucepan
6. Combine chicken and sauce just before serving

Pro tip: If your chicken is already covered in sauce, place it in an oven-safe dish and cover with a lid or aluminum foil to prevent the sauce from drying out. However, this won’t maintain the crispy texture as well as separating them.

For extra crispiness, you can try this variation:

1. Remove chicken from sauce and pat dry
2. Place on a baking sheet
3. Reheat in the uppermost part of the oven for better crisping

Method 3: Stovetop Method

The stovetop method gives you more control but requires more attention.

Steps:

1. Heat 1 tablespoon oil in a skillet over medium-low heat
2. Add chicken pieces in a single layer
3. Cook for 4-6 minutes per side until heated through and crispy
4. Meanwhile, warm sauce in a separate pan or microwave
5. Combine just before serving

While this method works well, it does create more dishes to wash compared to the oven method.

Method 4: Microwave Method (Last Resort)

I only recommend this method if you’re really short on time or don’t have other options.

Steps:

1. Separate chicken from sauce
2. Transfer sauce to a microwave-safe container with plastic wrap (pierce a few times)
3. Microwave for 2-3 minutes, stirring every 30 seconds
4. While sauce is warming, reheat chicken in a saucepan to maintain some crispness
5. Combine and serve

My opinion: I’ve only tried this once, and that was enough for me. The chicken loses its crunchiness and becomes a soggy lump, even when cooked separately in a saucepan.

Reheating Frozen Sweet and Sour Chicken

If your sweet and sour chicken is frozen, follow these steps:

Oven method:

1. Preheat oven to 375°F
2. Place frozen chicken pieces in a single layer on an oiled baking sheet
3. Bake for 15-20 minutes until chicken is cooked through and breading is crisp
4. Warm sauce separately and combine before serving

Baking directly from frozen helps prevent ice crystals from making the chicken soggy. The higher temperature ensures the breading gets crispy.

Common Mistakes to Avoid

These are the pitfalls that can ruin your leftover sweet and sour chicken:

• Microwaving everything together – makes breading limp and chewy
• Using too high heat – burns exterior before inside heats
• Reheating too long – dries out the chicken
• Not separating sauce – makes breading mushy
• Stirring too much – causes batter to fall off

Food Safety Tips for Leftover Sweet and Sour Chicken

Safety first! Here are some important guidelines:

• Cool leftovers and refrigerate within 2 hours (no longer!)
• Store in clean, airtight containers
• Keep refrigerator at 40°F or lower
• Eat within 2-3 days
• Ensure reheated food reaches 165°F internal temperature
• When in doubt, throw it out!

Can You Freeze Sweet and Sour Chicken?

Yes! For longer storage:

1. Allow leftovers to cool completely
2. Separate chicken from sauce (pat chicken dry with paper towels)
3. Place sauce in a freezer-safe Ziploc bag (heavy-duty recommended)
4. Remove as much air as possible and seal
5. Do the same with chicken in a separate bag
6. Freeze for up to 3 months

Tip: Consider removing bell peppers before freezing as they become mushy when defrosted. You can add fresh peppers when reheating.

To defrost, transfer from freezer to fridge overnight.

Other Chinese Dishes These Methods Work For

These reheating techniques work great for other breaded Chinese dishes like:

• Orange chicken
• General Tso’s chicken
• Sesame chicken
• Kung pao chicken
• Chicken nuggets
• Fried shrimp
• Crab rangoon
• Egg rolls

Making Your Own Sweet and Sour Sauce

If you’re feeling ambitious, making your own sweet and sour sauce isn’t complicated! Here’s a quick method:

1. Combine ingredients in a saucepan and bring to a boil, stirring continuously
2. Reduce heat and simmer, stirring occasionally (don’t exceed 20 minutes)
3. Add carrots, bell peppers, and pineapple and combine thoroughly
4. Continue cooking uncovered for 1-2 minutes to thicken, stirring constantly
5. Add to chicken and enjoy!

Final Thoughts

With these reheating methods, your leftover sweet and sour chicken can taste nearly as delicious as when you first got it. My personal recommendation is definitely the air fryer method – it’s simply unbeatable for restoring that perfect crispy texture!

Don’t be afraid to order extra next time – now you know how to make those leftovers shine! Your taste buds (and wallet) will thank you.

To reheat sweet and sour chicken and keep it crispy, use an air fryer or oven, placing the chicken in a single layer at 375°F (190°C) for 5-7 minutes, adding vegetables halfway through, and cooking until heated through. For a quicker but less crispy result, use the stovetop with a bit of oil to heat and crisp the chicken, or the microwave for 2-3 minute bursts, stirring between intervals.

To reheat chicken without drying it out, add a liquid like water or broth to the dish and cover it tightly with foil or a lid to trap steam, which keeps the chicken moist. For crispier skin, you can remove the foil and broil or bake for a few extra minutes after the chicken is warm.

The best way to reheat Chinese food is to avoid the microwave, as it can make dishes soggy or dry out.