a dish of bang bang chicken with sauce and rice

Air Fryer Bang Bang Chicken

Perfectly crispy bites of chicken tossed in a creamy, spicy-sweet bang bang sauce – no deep-frying needed.

Why You’ll Love It

If you’ve ever ordered bang bang chicken (or shrimp!) at a restaurant and thought, “I wish I could make this at home,” – this is your moment.

This air fryer version gives you that golden, crunchy coating and the iconic sweet-heat creamy sauce, without the mess (or calories) of deep frying. It’s fast, it’s fun, and it’s absolutely addictive.

Whether you serve it over rice, in tacos, or as party skewers, this is a dish that turns weeknights into wow nights.

Ingredients

For the Chicken:

1 lb boneless, skinless chicken breast or thighs, cut into bite-size pieces
½ cup buttermilk (or milk + 1 tsp vinegar as sub)
1 cup panko breadcrumbs
¼ cup cornstarch
½ tsp salt
½ tsp garlic powder
½ tsp smoked paprika
Spray oil (for air fryer)

For the Bang Bang Sauce:

⅓ cup mayonnaise
2 tbsp sweet chili sauce
1 tbsp sriracha (adjust to heat level)
1 tsp honey or maple syrup (optional, for sweetness)
1 tsp rice vinegar or lime juice (for tang)
Pinch of salt

Instructions

1. Marinate the Chicken

In a bowl, combine chicken pieces with buttermilk and let sit for at least 15 minutes (or up to 2 hours in the fridge). This helps tenderize and flavor the meat.

2. Prep the Coating

In a shallow bowl, mix together panko, cornstarch, salt, garlic powder, and paprika.

3. Bread the Chicken

Remove chicken from buttermilk, letting excess drip off. Toss each piece in the panko mixture, pressing gently so the coating sticks well.

4. Air Fry

Preheat your air fryer to 400°F (200°C) for 3–5 minutes.
Lightly spray the basket with oil.
Arrange chicken in a single layer (you may need to cook in batches).
Spray tops of chicken lightly with oil.
Air fry for 10–12 minutes, flipping halfway, until crispy and golden brown.

5. Make the Sauce

Whisk all bang bang sauce ingredients together in a bowl until smooth and creamy.

6. Toss or Drizzle

Once the chicken is done, you can:

Toss it in the bang bang sauce for full coverage
OR drizzle sauce on top if you want to preserve maximum crispiness

Garnish with green onions, sesame seeds, or a squeeze of lime.

Time Summary

Prep time: 15–20 minutes
Marinate time: 15 minutes (or longer)
Cook time: 10–12 minutes
Total: ~40 minutes

Nutritional Info (Per Serving, Based on 4 Servings)

Calories: ~360
Protein: 28g
Carbs: 22g
Fat: 18g
Fiber: 1g
Sugar: 4g
(Note: Will vary based on sauce amount used)

Variations

Make it low carb: Use crushed pork rinds or almond flour instead of panko.
Make it dairy-free: Use unsweetened almond milk + vinegar for the marinade.
Make it spicy: Add extra sriracha or a pinch of cayenne to the sauce.
Try shrimp: Swap chicken for raw peeled shrimp — air fry for only 6–8 minutes.

Storage + Reheating

Fridge: Store leftovers in an airtight container up to 3 days.
Reheat: Air fry at 350°F for 3–4 minutes to crisp up again.
Freeze: Best without sauce. Freeze breaded, uncooked chicken and air fry from frozen (add 2–3 minutes).

Pro Tips from Ella

Double-coat for extra crunch: Dip once in buttermilk, then panko, then repeat for crunchier texture.
Use Japanese panko if possible — it’s airier and crisps better than standard breadcrumbs.
Want to serve as skewers? Thread cooked chicken pieces on short sticks and drizzle sauce for party apps.

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