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Air Fryer Bang Bang Chicken

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • Chicken:
  • 1½ lbs boneless skinless chicken breasts cut into 1-inch cubes
  • Salt and black pepper to taste
  • ½ cup cornstarch
  • 2 large eggs beaten
  • 1 cup panko bread crumbs
  • Cooking spray
  • Bang Bang Sauce:
  • ½ cup mayonnaise
  • 3 tablespoons sweet chili sauce
  • 2 tablespoons sriracha
  • 1 tablespoon honey
  • 1 teaspoon rice vinegar
  • ½ teaspoon garlic powder
  • Garnish:
  • Sliced green onions
  • Sesame seeds
  • Fresh cilantro optional

Instructions
 

  • Pat chicken cubes dry with paper towels.
  • Season with salt and pepper.
  • Set up three shallow bowls for breading.
  • First bowl: add cornstarch.
  • Second bowl: add beaten eggs.
  • Third bowl: add panko bread crumbs.
  • Coat each chicken cube in cornstarch. Shake off excess.
  • Dip in beaten egg. Let excess drip off.
  • Press into panko. Coat all sides well.
  • Place on plate. Repeat with all chicken.
  • Preheat air fryer to 400°F for 3 minutes.
  • Spray air fryer basket with cooking spray.
  • Arrange chicken in single layer. Do not overcrowd. Work in batches if needed.
  • Spray tops lightly with cooking spray.
  • Air fry at 400°F for 12 to 15 minutes. Shake basket or flip at 6 to 7 minutes.
  • Check internal temperature reaches 165°F and coating is golden brown.
  • Make sauce. Whisk mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and garlic powder.
  • Taste sauce. Adjust sriracha for heat level.
  • Transfer hot chicken to bowl with sauce.
  • Toss gently to coat all pieces.
  • Transfer to platter. Garnish with green onions, sesame seeds, and cilantro.
  • Serve immediately while hot and crispy.

Notes

  • Cut the chicken evenly for uniform cooking
  • Pat chicken dry before breading
  • Use cornstarch first for extra crispy coating
  • Do not skip the cooking spray on top
  • Do not overcrowd air fryer — work in batches
  • Toss in the sauce while the chicken is hot
  • Serve immediately for crispiest texture
  • Shrimp works for seafood version — cook 8 to 10 minutes
  • Make the sauce up to 3 days ahead
  • Store chicken and sauce separately for leftovers