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Crispy Air-Fried Bang Bang Chicken (Better Than Takeout!)

Crispy Air-Fried Bang Bang Chicken (Better Than Takeout!)
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This Crispy Air-Fried Bang Bang Chicken is golden, crunchy on the outside, and juicy on the inside, coated in a creamy, sweet-and-spicy Bang Bang sauce. It’s easy to make at home and works just as well in an air fryer, oven, or deep fryer—perfect for weeknight dinners or casual gatherings.

Ingredients

Scale

For the Bang Bang Sauce

  • 1 cup (232 g) mayonnaise

  • ½ cup (132 g) Thai sweet chili sauce

  • 1 teaspoon Sriracha (adjust to taste)

  • 2 tablespoons honey

For the Chicken

  • 1 ½ pounds (680 g) boneless, skinless chicken tenderloins

  • 1 cup (245 g) buttermilk

  • ¾ cup (94 g) all-purpose flour

  • ½ cup (64 g) cornstarch

  • 1 large egg, at room temperature

  • 1 tablespoon Sriracha

  • ½ teaspoon garlic powder

  • ½ teaspoon kosher salt

  • ¼ teaspoon black pepper

  • ⅛ teaspoon cayenne pepper (optional)

  • 2 cups (216 g) plain panko breadcrumbs

  • Canola oil, for frying (if not air frying)

  • Chopped parsley, for garnish

Instructions

Make the Bang Bang Sauce

  1. In a small bowl, combine mayonnaise, Thai sweet chili sauce, Sriracha, and honey.

  2. Mix until smooth and well blended.

  3. Set aside or refrigerate until ready to use.

Prepare the Chicken

  1. In a medium bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne pepper until smooth.

  2. Add the chicken tenders and toss to coat evenly.

  3. Place panko breadcrumbs on a shallow plate.

  4. Remove chicken pieces from the batter, letting excess drip off, then dredge in panko, pressing gently to adhere.

  5. Set breaded chicken aside on a clean plate.

To Cook in an Air Fryer

  1. Preheat the air fryer to 400°F (204°C).

  2. Lightly spray the breaded chicken with cooking spray.

  3. Arrange chicken in the basket in a single layer.

  4. Air fry for 10 minutes, flipping halfway through, until golden and cooked through.

To Cook in a Skillet or Deep Fryer

  1. Heat about 1 inch of canola oil to 365°F (185°C).

  2. Fry chicken in batches for 2–3 minutes per side, until crispy and the internal temperature reaches 165°F (74°C).

  3. Drain on paper towels.

Final Assembly

  1. Toss the cooked chicken with Bang Bang sauce until evenly coated.

  2. Garnish with chopped parsley.

  3. Serve warm and enjoy.

Storage Tips

  • Let cooked chicken cool for about 30 minutes before storing.

  • Wrap in foil and place in an airtight container.

  • Refrigerate for up to 5 days or freeze in a freezer bag for up to 6 months.

  • Reheat in the air fryer or oven to restore crispiness.

Notes

  • For extra crispiness, don’t overcrowd the air fryer basket.

  • Adjust the heat by adding more or less Sriracha.

  • Serve with rice, salad, or in lettuce wraps for a lighter meal.

Find it online: https://chocotune.com/crispy-air-fried-bang-bang-chicken-better-than-takeout/