Bang Bang Chicken Recipe

Introduction

Bang Bang Chicken is a crispy, flavorful dish that combines tender chicken with a creamy, spicy sauce. This recipe uses an air fryer for a healthier twist without sacrificing the crunch. Perfect as an appetizer or a main course, it’s quick and easy to prepare.

Ingredients

• 1 ½ pounds boneless, skinless chicken breasts
• 1 cup cornstarch
• 1 teaspoon salt
• ½ teaspoon cracked pepper
• 2 large eggs
• 1 tablespoon water
• ½ cup mayonnaise
• ¼ cup Thai sweet chili sauce
• ½ teaspoon sriracha (more to taste)

Instructions

1. Step 1: Chop the chicken into bite-sized pieces and pat dry with a paper towel.
2. Step 2: In a shallow dish, combine the cornstarch, salt, and cracked pepper.
3. Step 3: In a separate shallow dish, whisk the eggs and water together.
4. Step 4: Dip each piece of chicken first into the cornstarch mixture, then into the egg mixture, and back into the cornstarch to coat evenly.
5. Step 5: Spray the air fryer basket with non-stick spray and arrange the chicken pieces in a single layer with space between them for air circulation.
6. Step 6: Generously spray the coated chicken pieces with non-stick spray.
7. Step 7: Air fry at 380°F for 5 minutes.
8. Step 8: Flip the chicken, spray again with non-stick spray, and continue cooking for 4 to 5 minutes, or until the internal temperature reaches 165°F.
9. Step 9: While the chicken cooks, whisk together the mayonnaise, Thai sweet chili sauce, and sriracha until smooth.
10. Step 10: Taste the sauce and add more sriracha if you prefer extra heat.
11. Step 11: Drizzle the sauce over the cooked chicken pieces and serve immediately.

Tips & Variations

• For extra crispiness, double coat the chicken by repeating the cornstarch and egg dipping steps.
• Substitute the mayonnaise with Greek yogurt for a lighter sauce option.
• Adjust the sriracha to suit your preferred heat level, or swap it for another hot sauce.
• If you don’t have an air fryer, bake the chicken on a wire rack at 400°F for 20–25 minutes, flipping halfway through.

Storage

Store any leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the air fryer or oven to retain crispiness. Gently warm the sauce before serving to bring back its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and can be more flavorful and juicy. Adjust cooking time slightly if pieces are larger.

Is it necessary to use an air fryer?

No, you can bake the chicken in a conventional oven on a wire rack to keep it crispy. Air fryer is recommended for faster cooking and extra crunch.

Bang Bang Chicken Recipe

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4.7 from 124 reviews

Bang Bang Chicken is a crispy, flavorful dish featuring bite-sized pieces of air-fried chicken coated in a crunchy cornstarch crust and dressed with a creamy, spicy Thai-inspired sauce made from mayonnaise, sweet chili sauce, and sriracha. This dish combines the perfect balance of heat, sweetness, and creaminess, making it a delicious appetizer or main course that’s quick and easy to prepare using an air fryer.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Air Frying
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Chicken

• 1 ½ pounds boneless, skinless chicken breasts
• 1 cup cornstarch
• 1 teaspoon salt
• ½ teaspoon cracked pepper
• 2 large eggs
• 1 tablespoon water

Sauce

• ½ cup mayonnaise
• ¼ cup Thai sweet chili sauce
• ½ teaspoon sriracha (more to taste)

Instructions

1. Prepare the chicken: Chop the chicken breasts into bite-sized pieces and pat them dry with a paper towel to remove excess moisture, ensuring a crispier coating.
2. Mix dry coating: Combine cornstarch, salt, and cracked pepper in a shallow dish and stir thoroughly to distribute the seasoning evenly.
3. Prepare egg wash: In a separate shallow dish, whisk together the eggs and water until smooth to serve as a binding agent for the coating.
4. Coat chicken pieces: Dip each chicken piece first into the cornstarch mixture, then into the egg wash, and back into the cornstarch to create a double coating for extra crispiness.
5. Set up air fryer: Spray the air fryer basket with non-stick cooking spray to prevent sticking. Arrange the coated chicken pieces in a single layer with space between them for proper air circulation.
6. Spray chicken: Generously spray the coated chicken pieces with non-stick spray to help them crisp up during cooking.
7. Air fry first side: Cook the chicken in the air fryer at 380°F (193°C) for 5 minutes to start browning and cooking the first side.
8. Flip and respray: Flip the chicken pieces over, spray again with non-stick spray, and continue air frying for another 4-5 minutes or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and crispy.
9. Make the sauce: While the chicken cooks, whisk together mayonnaise, Thai sweet chili sauce, and sriracha in a bowl until smooth and well combined.
10. Adjust spice level: Taste the sauce and add more sriracha if you prefer a spicier flavor, stirring well after adding.
11. Serve: Drizzle the prepared sauce over the hot, crispy chicken pieces and serve immediately for best texture and flavor.

Notes

• For extra crispiness, pat chicken pieces very dry before coating.
• Adjust amount of sriracha in the sauce to suit your spice preference.
• You can substitute mayonnaise with a vegan mayo if desired to make it dairy-free.
• Serve with steamed rice or fresh vegetables for a complete meal.
• Ensure the air fryer basket is not overcrowded to allow even cooking.

Keywords: Bang Bang Chicken, air fryer chicken, crispy chicken bites, spicy chicken, Thai chili sauce, quick chicken recipe