Air Fryer Bang Bang Chicken

This Air Fryer Bang Bang Chicken combines crispy panko-coated chicken with a creamy sweet and spicy sauce. Thanks to the air fryer, you get all the crunch of the classic version without the hassle of deep-frying.

Author: Jule’s Menu

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 4 Servings

Calories: 422 kcal per serving

Ingredients

1–1 ½ lb - chicken breast fillet
1 - egg
4 tablespoons - buttermilk
2 ½ tablespoons - all-purpose flour
1 tbsp - cornstarch
½ tsp - chili powder
salt and pepper
1 ½ cups - panko
3 tablespoons - mayonnaise
1 ½ tablespoons - Sriracha
1 tbsp - sweet chili sauce

Instructions

Remove any tendons from the chicken, if needed, and cut it into 1½- to 2-inch (4 to 5 cm) cubes. In a large bowl, whisk together the egg, buttermilk, flour, cornstarch, and chili powder until smooth. Season generously with salt and black pepper.
Add the chicken to the batter and stir until every piece is evenly coated. Let it marinate for 5 to 10 minutes.
Place the panko breadcrumbs in a shallow bowl and season generously with salt and black pepper. Meanwhile, preheat the air fryer to 450°F (230°C). Coat each piece of chicken in the panko, pressing gently so the breadcrumbs adhere well, then transfer the coated chicken to a plate or cutting board.
Lightly grease the air fryer basket with cooking spray or a little oil. Arrange the chicken pieces in a single layer, leaving a little space between them. Cook in batches if necessary.
Air fry at 450°F (230°C) for about 7 minutes, or until the coating is golden brown and crispy and the chicken reaches an internal temperature of 165°F (74°C). Repeat with the remaining chicken.
Meanwhile, whisk together the mayonnaise, sriracha, and sweet chili sauce until smooth.
Drizzle the sauce over the crispy chicken or serve it on the side as a dip. Serve immediately.

Nutrition