Crispy Air Fryer Bang Bang Chicken (Ready in 25 Minutes)

This air fryer bang bang chicken gives you crunchy, saucy chicken without a pot of oil. The cornstarch coating gets shatteringly crisp in the hot air, then you toss it all in a creamy, spicy-sweet sauce that clings to every piece.

It comes together fast enough for a Tuesday and feels like a treat you’d order out. Pile it over rice with something green on the side and dinner is done.

Why This Air Fryer Chicken Works

The cornstarch dusting is what makes the shell so crunchy while the chicken inside stays juicy. That contrast is the whole reason this recipe stays in my rotation.

The sauce hits a balance I can’t get tired of. Mayo cools the chili heat, sweet chili sauce rounds it out, and sriracha adds a gentle warmth that builds without burning. Every piece gets glossy and hard to stop eating.

Ingredients

• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces: thighs work well too if you prefer darker meat
• 2 tbsp cornstarch: creates the crispy shell in the air fryer
• 1 tbsp neutral oil: avocado or vegetable oil both work
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup mayonnaise: full-fat gives the creamiest sauce
• 2 tbsp sweet chili sauce: the sweet heat base of the sauce
• 1 to 2 tsp sriracha: adjust to your spice preference
• 1 tsp honey: optional, for a little extra sweetness
• 1 tsp rice vinegar: optional, adds a bright tang
• Sliced green onions and toasted sesame seeds: for finishing

Variations / Substitutions

• Swap the protein: shrimp turns crisp in about 5 minutes, or use firm tofu cubes and air fry until browned.
• Dial the heat: cut the sriracha to 1/2 tsp for a mild version, or add a swirl of chili crisp on top.
• Dairy-free option: a good vegan mayo subs in nicely and the sauce still turns out rich.
• Keep it gluten-free: cornstarch is naturally gluten-free, just verify your sweet chili sauce brand.

If you like quick air fryer meals, my air fryer garlic parmesan chicken thighs are another weeknight win.

How to Make Air Fryer Bang Bang Chicken

Step 1: Coat the Chicken

In a medium bowl, toss the chicken pieces with the cornstarch, oil, 1/2 tsp salt, and 1/4 tsp pepper until every piece is lightly coated. Don’t skip this thin dusting because it’s what puffs into a crunchy shell in the hot air.

You’ll know it’s ready when the cornstarch looks absorbed and the chicken feels slightly tacky, not dry. That tackiness helps the coating stick and turn golden.

Step 2: Air Fry the Chicken

Preheat your air fryer to 400°F (200°C). Arrange the coated chicken in a single layer in the basket, leaving space between the pieces so they crisp instead of steam. Air fry for 5 minutes, then shake the basket well and cook for another 5 to 7 minutes, until the outside is deeply golden and the chicken is cooked through.

The thickest piece should read 165°F (74°C) at the center when it’s done. If your air fryer runs a little cool you might need an extra minute, but keep an eye on it because the cornstarch can darken quickly.

Step 3: Whisk the Bang Bang Sauce

While the chicken cooks, make the sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Taste and add a little more sriracha if you want a bigger kick.

The sauce will be thick enough to cling but loose enough to toss. If it feels a touch thick, a tiny splash of water or lime juice thins it without dulling the flavor.

Step 4: Toss and Serve

As soon as the chicken comes out of the air fryer, transfer it to a large bowl and pour the sauce over the top. Toss with a spoon until every piece is glossy and coated. Scatter sliced green onions and sesame seeds on top and serve right away over steamed white rice.

Tips for the Crispiest Results

• Pat the chicken pieces very dry after cutting them. Any surface moisture will steam instead of crisp.
• Don’t crowd the basket. If you double the recipe, cook in two batches so the air can circulate.
• Make the sauce a few minutes ahead so the flavors have a moment to meld. It tastes more balanced after a short rest.

Cook times can vary slightly by model:

Storing and Reheating

• Refrigerate: Keep leftovers in an airtight container for up to 3 days. The coating will soften, but the flavor stays great.
• Reheating: To bring back some crunch, reheat in the air fryer at 375°F for 3 to 4 minutes. The microwave is an option, but the coating won’t be crisp.

What to Serve Alongside

Fluffy jasmine rice soaks up all the extra sauce and makes the meal feel complete. A quick cucumber salad with rice vinegar and a pinch of sugar cools the heat nicely. Steamed broccoli or stir-fried green beans also work well for a green crunch on the side.

Frequently Asked Questions

Can I make this in the oven?

Yes. Bake the coated chicken on a parchment-lined sheet pan at 425°F (220°C) for 15 to 20 minutes, flipping once halfway. It won’t be quite as crunchy, but it’s still delicious.

Can I use frozen chicken?

Thaw it completely and pat it very dry first. Frozen chicken releases too much water and the coating won’t crisp properly.

Can I prep the chicken ahead?

You can toss the chicken with the cornstarch and oil up to 2 hours ahead and keep it covered in the fridge. The cornstarch might clump a little, so give it another quick toss before air frying.

What if I don’t have an air fryer?

Pan-fry the coated chicken in a hot skillet with a thin layer of oil for about 6 to 8 minutes, turning to brown all sides. Or bake it as described above.

Air Fryer Bang Bang Chicken Recipe

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 320

Ingredients Method Notes

Ingredients

  

• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp cornstarch
• 1 tbsp neutral oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup mayonnaise
• 2 tbsp sweet chili sauce
• 1 to 2 tsp sriracha
• 1 tsp honey (optional)
• 1 tsp rice vinegar (optional)
• Sliced green onions and toasted sesame seeds for garnish

Method

 

1. Toss chicken pieces with cornstarch, oil, salt, and pepper until evenly coated.
2. Preheat air fryer to 400°F (200°C). Arrange chicken in a single layer and air fry 5 minutes, then shake the basket and cook 5 to 7 minutes more until golden and cooked through.
3. While the chicken cooks, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth.
4. Transfer hot chicken to a bowl, pour sauce over it, and toss to coat. Garnish with green onions and sesame seeds and serve immediately.

Notes

The sauce thickens a bit as it sits; if it gets too thick after mixing, stir in a teaspoon of water. Leftover sauce is also great tossed with shrimp or spooned over roasted vegetables.