Perfect Crispy Bang Bang Chicken (Printable Version)
# What You'll Need:
→ Chicken Preparation
01 -
900 g boneless, skinless chicken breasts, cut into 3-4 cm cubes
02 -
120 ml buttermilk
03 -
1 teaspoon garlic powder
04 -
1 teaspoon paprika
→ Breading Mixture
05 -
100 g plain flour
06 -
35 g cornstarch
07 -
100 g Panko breadcrumbs
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Bang Bang Sauce
10 -
240 ml mayonnaise
11 -
180 ml Asian sweet chili sauce
12 -
15 ml fresh lemon juice
13 -
60-120 ml sriracha, adjusted for spice preference
14 -
15 ml honey
→ Garnish
15 -
2 tablespoons sliced scallions
16 -
1 tablespoon toasted white sesame seeds
17 -
Fresh cilantro leaves, optional
# Step-by-Step Directions:
01 -
Trim any excess fat from the chicken breasts and cut into 3-4 cm uniform cubes to ensure even cooking.
02 -
In a large mixing bowl, combine buttermilk, garlic powder, and paprika. Submerge chicken pieces in the marinade and let rest for 10-12 minutes.
03 -
In a separate bowl, stir together flour, cornstarch, Panko breadcrumbs, salt, and black pepper until evenly mixed.
04 -
Remove chicken from marinade, letting excess drip off. Dredge each piece in the breading mixture, ensuring even coating.
05 -
Preheat air fryer to 200°C for 3 minutes to ensure optimal crispiness.
06 -
Arrange chicken in a single layer in the air fryer basket. Spray lightly with oil if desired. Cook at 193°C for 6 minutes, then turn pieces and cook for an additional 6-8 minutes until golden and internal temperature reaches 74°C.
07 -
In a bowl, whisk together mayonnaise, sweet chili sauce, lemon juice, sriracha, and honey until completely smooth. Adjust sriracha for preferred spice level and refrigerate for 30 minutes for best flavor.
08 -
Toss cooked chicken in Bang Bang sauce or serve with sauce on the side. Garnish with scallions, sesame seeds, and cilantro. Serve immediately for peak crispiness.
# Helpful Notes:
01 -
For an extra crisp finish, do not overcrowd the air fryer basket and cook chicken in batches if necessary.
02 -
To maintain crispiness, keep sauce separate until ready to serve.
03 -
Chicken can be prepared and stored refrigerated for up to 3 days; reheat in air fryer at 175°C for 3-4 minutes.