Ingredients
Method
Instructions
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.
Prep the Coating
- In a shallow bowl, mix together panko, cornstarch, salt, garlic powder, and paprika.
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.
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.
Make the Sauce
- Whisk all bang bang sauce ingredients together in a bowl until smooth and creamy.
- 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.
Nutrition
Notes
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.
