Air Fryer Bang Bang Chicken

bang bang chicken with sauce on a black plate

This crispy and juicy chicken bites drizzled with creamy sweet chili mayo is absolutely delicious and is equally loved by all. Perfect appetizer for house parties or picnics.

Course Appetizer, Main Course

Cuisine Chinese

Prep Time 15

Cook Time 15

Rest Time 1 30

Servings

Calories 530kcal

Author chunkyinkentucky

Equipment

Air fryer

Ingredients

2 chicken breast fillets cut into 1-inch pieces
1 cup buttermilk
3 tbsp all-purpose flour
½ cup cornstarch
2 eggs beaten
1 tsp garlic powder
1½ cup panko bread crumbs
1 tbsp hot sauce
1 tbsp oil for brushing

Bang Bang Sauce

½ cup mayo
2 tbsp sweet chili sauce
1 tbsp hot sauce
1 tbsp honey

Instructions

In a bowl mix buttermilk, cornstarch, all-purpose flour, salt, pepper, hot sauce, onion powder, garlic powder, and egg. Next, add in the chicken pieces and mix properly. Let it rest for 30 minutes.
Next take the chicken pieces out from marinate allowing excess to drip off. Then coat them properly with the bread crumbs.
Arrange the coated chicken on a baking tray and keep it inside the refrigerator to chill for at least half an hour.
Preheat the air fryer for 5 minutes at 180-degrees C / 350-degrees F. Brush the basket with little oil and put the coated chicken in it. Brush some oil on the top. Cook for 7-8 minutes on one side then turn and cook for another 5 minutes or until golden brown. Repeat with the rest of the chicken pieces.
Next mix all the ingredients under Bang Bang sauce.
Pour the sauce over the air-fried chicken and toss properly or serve it as a dip.
Serve hot garnished chopped cilantro or chopped green onion.

Notes

NOTE: You can store the air-fried chicken nuggets and sauce separately in an air-tight container for 4 days in the refrigerator or around 2 months in the freezer. (Do not coat it with sauce while storing).

Nutrition