This crunchy, saucy take on chicken is quick enough for a weeknight and show-stopping enough for casual get-togethers. Bite-sized chicken breast pieces are coated in panko, air-fried to golden perfection, then tossed in a sweet-and-spicy bang bang sauce made from mayo, sweet chili sauce, and sriracha. If you’re building a rotation of fuss-free chicken dinners, this is an easy win—and for more ideas using chicken breast try easy chicken breast recipes that keep dinner simple and flavorful.
Why you’ll love this dish
Air Fryer Bang Bang Chicken hits several cravings at once: crunch, creamy-sweet heat, and fast cook time. It’s the kind of recipe that works for busy weeknights, lunchboxes, game-day snacks, or a party platter.
"Crispy outside, juicy inside, and that sauce is addictive — a new family favorite."
— a tester after a quick midweek trial
Why make it at home:
- Faster and less greasy than deep-frying.
- Uses simple pantry staples.
- Kid-approved flavors with adjustable spice levels.
- Easy to scale up for guests.
How this recipe comes together
This is a straightforward three-part process: prepare the sauce, bread the chicken, then air-fry until crisp. Expect about 20–25 minutes total active time (plus any prep). The sauce is whisked in one bowl; the chicken only needs a milk dip to help the breadcrumbs adhere. Air fry at a high heat to seal and crisp the exterior while keeping the interior juicy. After cooking, toss the hot chicken in the sauce so every piece gets an even coating.
What you’ll need
- 1 lb chicken breast, cut into bite-sized pieces (trim any fat for even cooking)
- 1 cup breadcrumbs (panko recommended for extra crunch)
- 1/2 cup milk (whole or 2% works; use a dairy-free milk if needed)
- 1/2 cup mayonnaise (full-fat gives the creamiest sauce; swap for Greek yogurt for a tangier, lighter sauce)
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- Salt and pepper, to taste
- Cooking spray (or a light brush of oil)
Ingredient notes and substitutions:
- For gluten-free: use certified gluten-free panko or crushed gluten-free crackers.
- If you don’t have panko, regular breadcrumbs work but will be slightly less airy.
- To make it dairy-free, use plant-based mayo and milk alternatives.
- If you prefer egg wash instead of milk for a sturdier coating, beat 1 large egg with 1 tablespoon water.
Step-by-step instructions
- Make the bang bang sauce: whisk together mayonnaise, sweet chili sauce, and sriracha in a bowl. Taste and adjust heat or sweetness. Set aside.
- Prep the breading station: pour milk into one shallow bowl and breadcrumbs into another. Season breadcrumbs lightly with salt and pepper.
- Coat the chicken: dip each piece of chicken in milk, letting excess drip off, then press into breadcrumbs until well coated. Place breaded pieces on a plate or tray.
- Preheat your air fryer to 400°F (200°C). Spray the basket lightly with cooking spray to prevent sticking.
- Arrange chicken: place pieces in a single layer, leaving small gaps so air can circulate. Do not overcrowd—cook in batches if needed.
- Air-fry for 10–12 minutes, shaking or flipping the basket halfway through, until the exterior is golden and an instant-read thermometer reads 165°F (74°C) at the thickest part.
- Toss and serve: transfer the hot chicken to the sauce bowl and toss until evenly coated, or serve the sauce on the side for dipping.
Best ways to enjoy it
Serve immediately for the crispiest texture. Ideas:
- Over steamed rice with sliced green onions and sesame seeds.
- In a wrap or pita with lettuce, cucumber, and extra sauce.
- As an appetizer with toothpicks, alongside pickled vegetables.
- On a salad (toss sauce lightly or serve on the side).
If you want another crowd-pleasing appetizer in the same flavor family, try the buffalo chicken bombs for more spicy, handheld fun.
Storage and reheating tips
- Refrigeration: Store leftover chicken in an airtight container for up to 3–4 days. Keep the sauce separate if possible to preserve crispiness.
- Freezing: Freeze cooked, breaded chicken in a single layer on a sheet tray until firm, then transfer to a freezer bag for up to 2 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat in the air fryer at 350°F (175°C) for 5–7 minutes, flipping halfway, until heated through and crisp. Avoid microwaving, which makes the breading soggy.
- Food safety: Cooked chicken should reach 165°F (74°C) when reheated. Discard perishable sauce left at room temperature for more than 2 hours.
Pro chef tips
- Cut pieces uniformly for even cook times. Aim for roughly 1-inch cubes.
- Use panko for the crispest exterior; press breadcrumbs gently to adhere without compacting them.
- Lightly spray the breaded pieces with oil before air-frying for an extra-golden crust.
- Don’t crowd the basket: air needs circulation to crisp. Work in batches if necessary.
- Let the chicken rest 1–2 minutes after cooking before tossing in sauce so the breading sets and doesn’t fall apart.
Creative twists
- Honey-Bang: Add 1–2 teaspoons honey to the sauce for a milder, glossier finish.
- Spicy Garlic: Mix in 1 teaspoon garlic powder and increase sriracha to 2 tablespoons.
- Sticky Sesame: Replace half the mayo with hoisin sauce and finish with toasted sesame seeds.
- Gluten-free or nut-crust: Use crushed rice cereal or almond flour for a different texture.
- Air-fryer to oven: If you don’t have an air fryer, bake at 425°F (220°C) on a wire rack for 12–15 minutes, flipping once.
Common questions
Q: How do I keep the chicken crispy after tossing in the sauce?
A: For maximum crisp, serve the sauce on the side so diners can dip. If you prefer tossed chicken, toss just before serving and eat immediately—this minimizes sogginess.
Q: Can I use frozen chicken pieces?
A: Use thawed chicken for even cooking. Frozen pieces will cook unevenly in the air fryer and may brown outside before the interior reaches 165°F (74°C).
Q: Is there a healthier swap for mayonnaise?
A: Yes—use plain Greek yogurt for a tangier, lower-fat sauce. Start with a 1:1 swap and adjust sweetness with a touch more sweet chili sauce if needed.
Q: What if my air fryer basket is small?
A: Cook in smaller batches and keep finished batches warm in a low oven (200°F / 95°C) on a wire rack while you finish the rest.
Q: Can I make the sauce ahead of time?
A: Yes—store sauce in the refrigerator for up to 3 days. Bring it to room temperature and whisk before using. If stored too long, separate and be sure to stir it back together before serving.
Q: How spicy is this recipe?
A: Moderate. One tablespoon of sriracha gives a noticeable kick, but you can halve it for milder heat or add more for extra spice.
Enjoy the crunch and the kick—this Air Fryer Bang Bang Chicken is a dependable, flexible recipe that’s easy to adapt and hard to resist.
Air Fryer Bang Bang Chicken
Ingredients
For the Chicken
- 1 lb chicken breast, cut into bite-sized pieces Trim any fat for even cooking
- 1 cup breadcrumbs (panko recommended) For extra crunch
- 1/2 cup milk (whole or 2% works; use dairy-free milk if needed) For dipping
- Cooking spray or a light brush of oil To prevent sticking
For the Bang Bang Sauce
- 1/2 cup mayonnaise Full-fat gives the creamiest sauce; swap for Greek yogurt for a tangier, lighter sauce
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha Adjust to taste
Instructions
Preparation
- Make the bang bang sauce: whisk together mayonnaise, sweet chili sauce, and sriracha in a bowl. Taste and adjust heat or sweetness. Set aside.
- Prep the breading station: pour milk into one shallow bowl and breadcrumbs into another. Season breadcrumbs lightly with salt and pepper.
- Coat the chicken: dip each piece of chicken in milk, letting excess drip off, then press into breadcrumbs until well coated. Place breaded pieces on a plate or tray.
Cooking
- Preheat your air fryer to 400°F (200°C). Spray the basket lightly with cooking spray to prevent sticking.
- Arrange chicken: place pieces in a single layer, leaving small gaps so air can circulate. Do not overcrowd—cook in batches if needed.
- Air-fry for 10–12 minutes, shaking or flipping the basket halfway through, until the exterior is golden and an instant-read thermometer reads 165°F (74°C) at the thickest part.
Serving
- Transfer the hot chicken to the sauce bowl and toss until evenly coated, or serve the sauce on the side for dipping.