Air Fryer Bang Bang Chicken Recipe (Crispy, 20 Min)

Air fryer bang bang chicken is crispy, panko-coated chicken tossed in a creamy sweet chili and sriracha sauce, and it’s on the table in 20 minutes. It’s the chicken version of my Copycat Bonefish Grill Bang Bang Shrimp. A quick buttermilk dredge keeps the inside juicy while the air fryer makes the outside crunchy, with no deep frying.

Why You’ll Love This Recipe

• Ready in 20 minutes: 10 minutes of prep and 10 minutes in the air fryer.
• Crunchy without a fryer: panko plus a light coat of oil spray gets golden and crisp.
• 3-ingredient sauce: mayo, sweet chili sauce and sriracha, the same base as my Easy Bang Bang Sauce.
• Dinner or appetizer: serve it over rice for a meal or with toothpicks for game day.

What Is Bang Bang Chicken?

Bang bang chicken is bite-size crispy chicken coated in a creamy, sweet and spicy sauce made from mayonnaise, sweet chili sauce and sriracha. This American version was inspired by Bonefish Grill’s famous bang bang shrimp. It’s different from the Sichuan dish of the same name, which is cold shredded chicken in a sesame-chili sauce.

Ingredients for Air Fryer Bang Bang Chicken

You’ll find exact amounts in the printable recipe card below.

• Chicken tenderloins: they’re already tender and cut evenly. Boneless, skinless breasts or thighs work too; cut them into 1-inch pieces.
• Buttermilk: tenderizes the chicken and helps the panko stick. Store-bought or homemade both work.
• All-purpose flour: the first coat, so the buttermilk has something to cling to. Use a 1:1 gluten-free flour to make it gluten-free.
• Panko breadcrumbs: larger and airier than regular breadcrumbs, so they crisp better in the air fryer.
• Salt and black pepper: add garlic powder or onion powder to the flour if you like.
• Mayonnaise: the creamy base of the sauce. Light mayo or plain Greek yogurt also work.
• Sweet chili sauce: I use Blue Dragon, but any brand works.
• Sriracha: start small and add more to taste.
• Green onions: for garnish and a fresh bite.

How to Make Air Fryer Bang Bang Chicken

Step 1: Cut the chicken. Cut the tenderloins into 1-inch pieces so they cook evenly.

Step 2: Set up the breading station. Put flour and pepper in one bowl, buttermilk in a second and panko with salt in a third.

Step 3: Bread the chicken. Dip each piece in flour, then buttermilk, then press it into the panko until fully coated.

Step 4: Preheat the air fryer. Heat it to 390°F for 3 minutes.

Step 5: Air fry. Spray the basket, add the chicken in a single layer and spray the tops. Cook 5 minutes, flip, spray again and cook 4 to 5 minutes more, until the chicken reaches 165°F inside. Work in batches if needed.

Step 6: Make the sauce. Whisk the mayo, sweet chili sauce and sriracha in a small bowl until smooth.

Step 7: Toss and serve. Gently toss the hot chicken in the sauce, top with green onions and serve right away.

Tips for the Crispiest Bang Bang Chicken

• Don’t skip the oil spray. Dry spots of panko stay pale; a light, even coat turns them golden.
• Keep it in one layer. Crowding traps steam and softens the breading, so cook in batches.
• Let the breading set. Rest the coated pieces for 5 minutes before air frying so the coating sticks.
• Use a meat thermometer. Pull the chicken at 165°F so it stays juicy instead of drying out.
• Sauce at the last minute. Toss right before serving, or serve the sauce on the side for maximum crunch.

Easy Variations

• Bang bang shrimp: swap in shrimp and follow my Copycat Bonefish Grill Bang Bang Shrimp.
• Vegetarian: use the same sauce on Air Fryer Bang Bang Cauliflower.
• Hands-off version: make Easy Slow Cooker Bang Bang Chicken on busy days.
• More heat: double the sriracha or add a pinch of cayenne. If you love spicy, try my Air Fryer Nashville Hot Chicken Tenders.
• Different sauce: toss the chicken in Ken’s Boom Boom Sauce (Culver’s Copycat) instead.
• Gluten-free: use gluten-free flour and gluten-free panko.

What to Serve With Bang Bang Chicken

• Air Fryer Fried Rice turns it into a takeout-style dinner.
• Air Fryer Tenderstem Broccoli adds a crisp green side.
• Steamed jasmine rice and cucumber slices make an easy rice bowl.
• Butter lettuce leaves make light, crunchy lettuce wraps.

How to Store and Reheat

• Fridge: store the chicken and sauce separately in airtight containers for up to 3 days.
• Reheat: air fry at 350°F for 3 to 4 minutes until hot and crisp, then toss in sauce. Avoid the microwave, which makes the breading soggy.
• Freeze: freeze cooked, unsauced chicken in a single layer, then bag it for up to 3 months. Reheat from frozen at 360°F for 6 to 8 minutes.

No Air Fryer? Bake It in the Oven

Place the breaded chicken on a wire rack over a sheet pan and spray both sides. Bake at 425°F for 15 to 18 minutes, flipping halfway, until it reaches 165°F inside. Toss in the sauce and serve.

More Crispy Air Fryer Chicken Recipes

• Air Fryer Buttermilk Chicken Tenders
• Air Fryer Classic Chicken Tenders (Tenderloins)
• Air Fryer Copycat KFC Popcorn Chicken
• PF Chang’s Sweet and Sour Chicken (Air Fryer)
• Panko Shrimp Air Fryer

Bang Bang Chicken FAQs

How long do you cook bang bang chicken in the air fryer? Air fry 1-inch pieces at 390°F for 9 to 10 minutes, flipping after 5 minutes, until they reach 165°F inside. Larger pieces may need 1 to 2 extra minutes.

What is bang bang sauce made of? Mayonnaise, sweet chili sauce and sriracha. My Easy Bang Bang Sauce post has a bigger batch for dipping.

Can I use chicken breasts or thighs instead of tenderloins? Yes. Cut either into 1-inch pieces. Thighs stay juicier and may need an extra minute.

Can I use frozen chicken? Thaw it first. Breading won’t stick to frozen chicken, and the outside will brown before the inside is cooked.

How do I keep the chicken crispy after adding the sauce? Toss it just before serving, or serve the sauce on the side for dipping.

Can I make bang bang chicken ahead of time? Bread the chicken up to 4 hours ahead and refrigerate it on a plate. Make the sauce up to 5 days ahead. Air fry and toss right before serving.

Is bang bang chicken spicy? It’s mild as written, with more sweetness than heat. Add more sriracha to make it spicier.