Quick and Easy Air Fryer Bang Bang Chicken is a fantastic way to get crispy, flavorful chicken without all the mess of frying. The chicken pieces are coated in a crunchy coating and tossed in a creamy, spicy bang bang sauce that has just the right kick to keep things exciting. It’s fast, fuss-free, and perfect for busy nights when you want something delicious on the table quickly.
I love how the air fryer makes the chicken nice and crispy without needing a lot of oil, which means less cleanup and a lighter meal. The bang bang sauce is my favorite part—it’s creamy with a hint of spicy sweetness that everyone in my family always asks for seconds. I usually mix up the sauce while the chicken is cooking so it’s nice and fresh when everything comes together.
My favorite way to serve this bang bang chicken is over a bed of steamed rice or tossed into a crunchy salad. It also makes a great filling for wraps or sandwiches if you want to switch things up. Honestly, once you try this recipe, it’s easy to see why it’s such a hit anytime I make it!
Key Ingredients & Substitutions
Chicken breast: It’s lean and cooks quickly in the air fryer. You can swap for chicken thighs if you prefer juicier meat or have them on hand.
Panko breadcrumbs: These give the chicken a light, crispy coating. If you don’t have panko, regular breadcrumbs work but expect less crunch. For a gluten-free option, use crushed cornflakes or gluten-free breadcrumbs.
Garlic powder and paprika: These spices add depth and subtle smokiness. Feel free to use smoked paprika for extra flavor or add a pinch of cayenne if you want more heat.
Bang bang sauce (mayo, sweet chili, sriracha, honey, vinegar): The mayo makes it creamy, chili sauce adds sweetness and spice, and honey balances the heat. Try Greek yogurt instead of mayo for a lighter sauce. Adjust sriracha to fit your preferred spice level.
How Can I Get Crispy Chicken in the Air Fryer?
To make your chicken perfectly crispy, follow these simple steps:
- Coat the chicken in egg before the crumb mix to help it stick well.
- Press the breadcrumb mixture firmly onto the chicken for even coverage.
- Spray the coated chicken lightly with cooking spray to encourage browning.
- Arrange the pieces in a single layer without overcrowding the basket, allowing hot air to circulate.
- Flip the chicken halfway through cooking for even crisping on both sides.
These tips help you get a golden crust without deep frying, making the chicken crispy outside and juicy inside!
Equipment You’ll Need
- Air fryer – It cooks the chicken quickly and gives it a crispy texture without much oil.
- Mixing bowls – Use one for coating the chicken and another for mixing the sauce.
- Shallow dish or plate – Great for dredging the chicken in egg and breadcrumb mixture.
- Cooking spray – Helps the chicken crisp up and brown evenly.
- Tongs or a fork – For handling the chicken pieces without getting your hands messy.
- Measuring spoons and cups – To measure the sauce ingredients accurately.
- Serving platter – To display and serve the crispy chicken with sauce and garnishes.
Flavor Variations & Add-Ins
- Try chicken thighs instead of breasts for more juiciness and flavor.
- Mix in chopped peanuts or cashews for extra crunch and nuttiness.
- Add chopped cilantro or basil to the sauce for fresh herbal notes.
- Spike the sauce with extra sriracha or hot sauce if you like more heat.
Quick and Easy Air Fryer Bang Bang Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 lb chicken breast, cut into bite-sized pieces
- ½ cup all-purpose flour
- ½ cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 large egg
- 2 tbsp water
- Cooking spray
- 2 green onions, thinly sliced (for garnish)
- Red pepper flakes (optional, for garnish)
For the Bang Bang Sauce:
- ⅓ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1-2 tsp sriracha sauce (adjust to preferred spice level)
- 1 tsp honey
- ½ tsp rice vinegar or lime juice
How Much Time Will You Need?
This whole recipe takes about 20 to 25 minutes. That includes 5 minutes to preheat your air fryer, 10 to 12 minutes to cook the chicken, and a few minutes to mix and toss the bang bang sauce. It’s quick and perfect for a tasty weeknight dinner!
Step-by-Step Instructions:
1. Prep and Coat the Chicken:
Start by preheating your air fryer to 400°F (200°C) for about 5 minutes. While it heats, mix the flour, panko breadcrumbs, garlic powder, paprika, salt, and pepper in a shallow bowl. In a separate bowl, whisk together the egg and water until smooth. Dip each chicken piece first into the egg mixture, then press and coat it well with the breadcrumb mix.
2. Air Fry the Chicken:
Place the coated chicken pieces in a single layer in the air fryer basket. Spray them lightly with cooking spray to get a nice crispy crust. If your basket is small, cook the chicken in batches to avoid overcrowding. Cook for 10 to 12 minutes, flipping the pieces halfway through so they brown evenly and are cooked through (internal temperature should reach 165°F/75°C).
3. Make the Bang Bang Sauce and Serve:
While the chicken cooks, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar or lime juice in a small bowl. Once the chicken is ready, transfer it to a serving plate. Drizzle the bang bang sauce over the chicken or toss everything gently to coat. Sprinkle with sliced green onions and red pepper flakes if you want a little extra heat. Serve right away with any extra sauce on the side.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the fridge overnight before prepping and cooking. This ensures even cooking and a crispy coating.
How Do I Store Leftover Bang Bang Chicken?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the air fryer or oven to keep the coating crispy.
Can I Make the Bang Bang Sauce Ahead of Time?
Absolutely! You can prepare the sauce up to 2 days ahead and keep it refrigerated. Give it a quick stir before serving to recombine the ingredients.
What Can I Substitute for Mayonnaise in the Sauce?
Greek yogurt or sour cream work well as lighter, tangy alternatives. Just expect a thinner, less creamy sauce texture.