Air Fryer Bang Bang Chicken Recipe

Chicken breast: Cut into bite-sized pieces for even cooking and easy coating.

Panko breadcrumbs: Provides a light and crispy coating for the chicken.

Flour: Helps the egg adhere to the chicken.

Eggs: Acts as a binding agent for the breadcrumbs.

Mayonnaise: Forms the base of the Bang Bang sauce, adding creaminess.

Sweet chili sauce: Adds sweetness and a hint of spice to the sauce.

Sriracha: Provides a spicy kick to the sauce.

Honey: Balances the heat with a touch of sweetness.

To achieve an extra crispy texture, lightly spray the chicken with cooking oil before placing it in the air fryer. This helps the panko breadcrumbs turn a beautiful golden brown and adds an additional layer of crunch.

• chicken breast - Substitute with turkey breast: Turkey breast is lean and has a similar texture, making it a good alternative to chicken breast.

• panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunch and can be used as a gluten-free option.

• flour - Substitute with cornstarch: Cornstarch can be used to achieve a similar coating and is also gluten-free.

• eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the chicken and adds a slight tangy flavor.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor while being lower in fat.

• sweet chili sauce - Substitute with apricot preserves mixed with hot sauce: This combination mimics the sweetness and heat of sweet chili sauce.

• sriracha - Substitute with hot sauce: Hot sauce can provide a similar level of heat and flavor profile.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and can be used as a natural sweetener.

• Allow the chicken to cool completely before storing. This prevents condensation, which can make the panko breadcrumbs soggy.

• Transfer the cooled chicken to an airtight container. If you have multiple layers, place a sheet of parchment paper between each layer to maintain the crispy texture.

• Store the container in the refrigerator for up to 3-4 days. This ensures the chicken remains fresh and safe to eat.

• For longer storage, place the chicken pieces on a baking sheet lined with parchment paper and freeze for about 1-2 hours. This flash-freezing method prevents the pieces from sticking together.

• Once frozen, transfer the chicken pieces to a freezer-safe bag or container. Label with the date to keep track of storage time. The chicken can be frozen for up to 2 months.

• To reheat, preheat your air fryer to 350°F. Place the chicken pieces in a single layer in the basket and cook for 5-7 minutes, or until heated through and crispy.

• If reheating from frozen, add an additional 2-3 minutes to the cooking time. Ensure the chicken reaches an internal temperature of 165°F for safe consumption.

• Avoid reheating in the microwave as it can make the panko breadcrumbs lose their crunch. The air fryer is the best method to retain the original texture and flavor.

• For the bang bang sauce, store any leftover sauce in an airtight container in the refrigerator for up to 1 week. Stir well before using again.

• Preheat your air fryer to 350°F. Arrange the leftover Bang Bang Chicken in a single layer in the basket. Heat for 5-7 minutes, flipping halfway through, until the chicken is hot and crispy.

• Use an oven preheated to 375°F. Place the chicken on a baking sheet lined with parchment paper. Bake for 10-12 minutes, flipping once, until the chicken is heated through and the panko breadcrumbs regain their crunch.

• For a quick microwave method, place the chicken on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking. Note that this method may not retain the crispiness as well as the air fryer or oven.

• If you prefer the stovetop, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the chicken pieces in the skillet and cook for 3-4 minutes on each side, until heated through and crispy.

• Air fryer: This is the main cooking appliance used to achieve the crispy texture of the chicken without deep frying.

• Mixing bowl: Used to season the chicken with salt and pepper and to mix the sauce ingredients.

• Tongs: Useful for flipping the chicken pieces halfway through the cooking process in the air fryer.

• Whisk: Helps in beating the eggs and mixing the sauce ingredients to a smooth consistency.

• Measuring cups: Essential for accurately measuring the flour, panko breadcrumbs, mayonnaise, sweet chili sauce, and honey.

• Measuring spoons: Used to measure the sriracha and honey precisely.

• Baking sheet: Handy for organizing the breaded chicken pieces before placing them in the air fryer.

• Knife: Needed to cut the chicken breast into bite-sized pieces.

• Cutting board: Provides a safe surface for cutting the chicken.

• Small bowl: Useful for holding the beaten eggs during the dredging process.

Prepare ingredients in advance: Measure and prepare all ingredients before starting. This will streamline the cooking process and reduce prep time.

Use pre-cut chicken: Purchase pre-cut chicken breast to save time on cutting it into bite-sized pieces.

Preheat air fryer: Preheat the air fryer while you are preparing the chicken to ensure it is ready to cook immediately.

Double the sauce: Make extra sauce and store it in the fridge for future use. This saves time on your next batch.

Batch cooking: Cook larger batches of chicken and freeze portions for quick meals later.