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.
Notes
Serve immediately for the crispiest texture. Store leftover chicken in an airtight container for up to 3–4 days. Keep the sauce separate if possible to preserve crispiness. Freeze cooked, breaded chicken in a single layer for up to 2 months.