Sweet, spicy, air fryer bang-bang chicken that's tender on the inside and crunchy on the outside. My version gets a double dose of bang-bang sauce, which is sure to please the taste buds. Serve in leafy lettuce wraps if desired.
Ingredients
- mayonnaise: 1 cup
- sweet chili sauce: 0.5 cup
- sriracha sauce: 2 Tbsp
- flour: 0.33333 cup
- chicken breast tenderloins: 1 pound (cut into bite-size pieces)
- ½ cups panko bread crumbs: 1 piece
- green onions: 2 piece (chopped)
Metric Conversion
Stages of cooking
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Whisk together mayonnaise, sweet chili sauce, and Sriracha in a large bowl until sauce is well combined. Reserve 3/4 cup sauce and set aside.
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Place flour into a large resealable plastic bag. Add chicken; seal the bag and shake to coat. Transfer coated chicken pieces to sauce in the large bowl and stir to combine.
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Place panko bread crumbs in another large resealable plastic bag. Working in batches, drop chicken pieces into bread crumbs, seal, and shake to coat.
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Preheat an air fryer to 400 degrees F (200 degrees C).
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Place as many chicken pieces into the air fryer basket without overcrowding.
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Cook in the preheated air fryer for 10 minutes. Flip chicken and cook for 5 more minutes. Repeat with remaining chicken.
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Transfer fried chicken to another large bowl and pour reserved sauce over the top. Sprinkle with green onions and toss to coat. Serve hot.
