Air Fryer Bang Bang Chicken was one of those recipes I thought would be simple, until my first batch turned out pale and soggy under the sauce. I wanted that restaurant-style crunch with the creamy, sweet-spicy coating clinging to every piece. After testing this three ways, I discovered the real secret wasn’t just the sauce, it was double-coating and spraying lightly with oil before air frying. This temperature finally solved the soggy issue, giving me crispy golden bites that stay crunchy even after tossing in sauce.
Why This Air Fryer Bang Bang Chicken Works
Most top recipes cook bang bang chicken between 375°F and 400°F, but after testing, I found 380°F hits the sweet spot. It’s hot enough to crisp the panko coating without drying out the chicken. The circulating air locks in moisture while creating that deep golden crust you’d normally get from deep frying.
What makes this Air Fryer Bang Bang Chicken better is the balance of texture and sauce. Instead of drowning the chicken, I lightly toss it right before serving. The sauce ratio, mayonnaise, sweet chili sauce, and sriracha, creates that creamy heat with just enough sweetness. The result? Crispy, juicy bites that taste just like your favorite restaurant version, but lighter and faster.
Timing for Air Fryer Bang Bang Chicken
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients for Air Fryer Bang Bang Chicken
For the Chicken:
- 1½ pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Olive oil spray
For the Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1–2 tablespoons sriracha (adjust to taste)
- 1 teaspoon honey (optional, for extra sweetness)
Optional Garnish:
- Sliced green onions
- Sesame seeds
How to Make Bang Bang Chicken in the Air Fryer
- Preheat your air fryer to 380°F (193°C) for 3–5 minutes.
- Soak the chicken pieces in buttermilk for at least 5 minutes to tenderize.
- In one bowl, mix flour, garlic powder, paprika, salt, and pepper.
- Place panko breadcrumbs in a separate bowl.
- Dredge each chicken piece in seasoned flour, dip back into buttermilk lightly, then coat in panko. Press gently so crumbs stick.
- Arrange chicken in a single layer in the basket. Do not overcrowd. Lightly spray tops with olive oil.
- Air fry at 380°F (193°C) for 9–11 minutes, flipping halfway, until golden brown and crispy. Internal temperature should reach 165°F (74°C).
- Whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth.
- Toss hot chicken lightly in the sauce just before serving, or drizzle sauce over the top to maintain maximum crispiness.
Tips for Perfect Air Fryer Bang Bang Chicken
- Don’t overcrowd: Cook in batches for proper air circulation and even browning.
- Spray lightly with oil: This helps the panko turn golden instead of dusty white.
- Flip halfway: Ensures both sides crisp evenly.
- Check early: Some air fryer models run hot—start checking at 8 minutes.
- Sauce timing matters: Toss right before serving to prevent sogginess.
- Extra crispy tip: Add 2 tablespoons cornstarch to the flour mixture for added crunch.
Storing and Reheating Air Fryer Bang Bang Chicken
Storage: Store leftover chicken (unsauced is best) in an airtight container in the fridge for up to 3 days.
Freezing: Freeze cooked, unsauced chicken for up to 2 months. Reheat straight from frozen.
Reheating: Air fry at 350°F (175°C) for 3–5 minutes until heated through and crispy again.
Variations:
- Swap chicken breast for boneless chicken thighs for juicier bites.
- Make it lighter using Greek yogurt instead of mayo in the sauce.
- Turn it into tacos or rice bowls with shredded cabbage and extra drizzle.
- Add extra sriracha for a spicier kick.
Conclusion
This Air Fryer Bang Bang Chicken gives you that crispy, creamy, sweet-heat combo without deep frying. Once I figured out the right temperature and coating method, it became a weeknight staple in my kitchen. If you love bold flavor and crunch, this one’s worth making again and again.
