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Crispy Bang Bang Chicken made in the air fryer is my go-to for weeknight dinners when I want something that feels fun and restaurant special but without all the oil. The combo of crunchy chicken and sweet spicy sauce is addictive and comes together fast using basic kitchen tools.
The first time I made this, my family asked for seconds before finishing their plates. Now it is the dish I pull out anytime I want an easy batch-cooking dinner people will remember.
Ingredients
- Chicken breast: boneless and skinless makes the bite-sized pieces juicy and easy to cook evenly choose fresh high-quality chicken for best results
- Mayonnaise: forms the creamy backbone of the sauce look for full-fat mayo for richness
- Sweet chili sauce: brings a sweet tang and mild heat choose a thicker brand for best clinging sauce
- Sriracha: gives the signature spicy kick start with less if sensitive to heat and add as you go
- Honey: balances the heat with a little natural sweetness use local honey if possible
- Garlic powder and paprika: add depth and flavor to both the chicken and the sauce always choose garlic powder that smells fresh and paprika that is bright red
- Panko breadcrumbs: create that crisp golden crust look for Japanese-style panko for maximum crunch
Step-by-Step Instructions
- Chicken Prep:
- Cut the chicken breasts into bite-sized cubes about one and a half inches wide. Trim away any extra fat or gristle so every piece cooks quickly and evenly.
- Make the Marinade:
- Combine buttermilk with garlic powder in a large bowl. Add the chicken and stir so every piece is coated. Let it rest for 10 to 12 minutes to help tenderize the meat.
- Coat the Chicken:
- In a shallow dish mix flour cornstarch and panko breadcrumbs. Toss the marinated chicken gently through this mix until every piece is fully coated and the breading clings well.
- Preheat the Air Fryer:
- Set your air fryer to 400 degrees Fahrenheit and let it run empty for at least 3 minutes. This ensures a crisp exterior once the chicken hits the basket.
- Arrange and Cook:
- Spray the air fryer basket lightly with oil and lay chicken pieces in a single layer with space between. Do not crowd. Cook for ten minutes then carefully flip each piece and cook for another five minutes. Check that internal temperature reaches 165 degrees for safety.
- Make the Bang Bang Sauce:
- While the chicken cooks whisk mayonnaise with sweet chili sauce sriracha honey and lemon juice until totally smooth. Adjust sriracha until the heat suits your taste. Chill the sauce if you want thicker texture.
- Sauce and Serve:
- Toss crispy chicken lightly in the sauce or serve the sauce on the side for dipping. Garnish with green onions sesame seeds and a few cilantro leaves for color.
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My favorite bit is always making extra sauce because it is so good I could eat it straight with a spoon. Some nights my kids help skewer the chicken before air frying and things get delightfully messy but it always means extra laughs at the table.
Storage Tips
Crispy Bang Bang Chicken keeps well in the fridge for up to three days if you store the chicken and sauce separately. Use an airtight container and reheat cold chicken pieces in the air fryer at 350 degrees Fahrenheit for three or four minutes to get that crunch back before tossing with sauce. For longer storage freeze cooked chicken tightly wrapped for up to one month and reheat straight from frozen.
Ingredient Substitutions
Chicken thighs work just as well if you want a juicier bite though the flavor will be richer. Gluten free eaters can swap in gluten free panko and potato starch for flour. For a dairy free version skip the buttermilk and use your favorite plant milk with a little lemon juice to mimic the effect.
Serving Suggestions
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Pile the crispy chicken over hot rice with cucumber slices and drizzle with extra sauce for a satisfying bowl. Try it tucked into lettuce cups for a light lunch or shredded into tacos with slaw. The sauce is also delicious as a dip for fries or drizzle over roasted veggies for a surprise twist.
Cultural Context
Bang Bang Chicken traces back to Sichuan street food where chicken would be pounded and dressed in bold flavors. The name comes from the sound of pounding meat for tenderness. While this oven-free version is a modern twist the magic is still in the balance of crisp chicken and lively sauce. It is proof that a little culinary heritage can become a new family favorite with the help of your air fryer.
Commonly Asked Questions
- → How do I achieve extra crispiness in the air fryer?
Arrange the chicken in a single layer, avoid overcrowding, and lightly mist with oil spray. Turn halfway through cooking for even browning and crunch.
- → Can I control how spicy the Bang Bang sauce is?
Absolutely! Adjust the sriracha amount to suit your taste, adding more for extra heat or less for a milder finish. Taste as you mix.
- → What is the best chicken cut to use for this dish?
Use boneless, skinless chicken breasts cut into bite-sized cubes. They cook evenly and stay juicy while developing a crispy crust.
- → What should I serve alongside Bang Bang Chicken?
Pair with steamed rice, fresh salads, Asian slaw, or serve tucked into lettuce wraps or over noodles for a satisfying meal.
- → How should leftovers be stored and reheated?
Store leftovers in an airtight container in the refrigerator. Reheat in the air fryer for a few minutes to restore crispiness before serving.
- → Can I make Bang Bang Chicken gluten-free?
Yes! Substitute gluten-free breadcrumbs and ensure all sauces used are certified gluten-free and free from wheat ingredients.