Bang Bang Chicken (Air Fryer)
Bang Bang Chicken (Air Fryer)
Ingredients
For the chicken
- 400 g boneless chicken thigh, cut into bite-sized pieces
- 1 tablespoon light soy sauce
- 1/4 teaspoon baking soda
- 2 tablespoons cornflour, or arrow root starch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- as needed oil spray, for air frying
For the bang bang sauce
- 1 boiled whole egg
- 1 boiled egg white
- 2 garlic cloves
- 2 tablespoons sriracha
- 1 tablespoon honey
- 1 teaspoon regular vinegar
- 1 teaspoon regular oil
- to taste salt
- 2-3 tablespoons skim milk, to thin
To finish
- 1-2 teaspoons chili crisp
- as needed chopped spring onion greens
Instructions
- 1
Toss the chicken pieces with the light soy sauce and baking soda. Let this mixture sit for 15–20 minutes. This step helps to achieve a deeper brown and crispier crust in the air fryer.
⏱️ 5 min
- 2
Add the cornflour (or arrowroot starch), salt, and black pepper to the chicken mixture and toss again until every piece is evenly coated.
⏱️ 3 min
- 3
Spray the air fryer basket and the chicken with a little oil. Air fry the chicken at 200°C for 10–12 minutes, making sure to shake the basket halfway through the cooking time, until the chicken is deeply golden and crispy.
⏱️ 12 min•🌡️ 200
- 4
While the chicken is cooking, add all the sauce ingredients (1 boiled whole egg + 1 boiled egg white, 2 garlic cloves, 2 tbsp sriracha, 1 tbsp honey, 1 tsp regular vinegar, 1 tsp regular oil, and salt to taste) to a blender. Blitz until the mixture is smooth and creamy. Gradually pour in skim milk, one tablespoon at a time, until the sauce reaches a silky, pourable consistency.
⏱️ 7 min
- 5
Right before serving, toss the crispy chicken in the prepared bang bang sauce, or drizzle the sauce generously over the top of the chicken.
⏱️ 1 min
- 6
Finish the dish with 1–2 tsp chili crisp and chopped spring onion greens.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bang Bang Chicken (Air Fryer)
For the chicken
- 400 g boneless chicken thigh, cut into bite-sized pieces
- 1 tablespoon light soy sauce
- 1/4 teaspoon baking soda
- 2 tablespoons cornflour, or arrow root starch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- as needed oil spray, for air frying
For the bang bang sauce
- 1 boiled whole egg
- 1 boiled egg white
- 2 garlic cloves
- 2 tablespoons sriracha
- 1 tablespoon honey
- 1 teaspoon regular vinegar
- 1 teaspoon regular oil
- to taste salt
- 2-3 tablespoons skim milk, to thin
To finish
- 1-2 teaspoons chili crisp
- as needed chopped spring onion greens
Instructions
- 1
Toss the chicken pieces with the light soy sauce and baking soda. Let this mixture sit for 15–20 minutes. This step helps to achieve a deeper brown and crispier crust in the air fryer.
⏱️ 5 min - 2
Add the cornflour (or arrowroot starch), salt, and black pepper to the chicken mixture and toss again until every piece is evenly coated.
⏱️ 3 min - 3
Spray the air fryer basket and the chicken with a little oil. Air fry the chicken at 200°C for 10–12 minutes, making sure to shake the basket halfway through the cooking time, until the chicken is deeply golden and crispy.
⏱️ 12 min•🌡️ 200 - 4
While the chicken is cooking, add all the sauce ingredients (1 boiled whole egg + 1 boiled egg white, 2 garlic cloves, 2 tbsp sriracha, 1 tbsp honey, 1 tsp regular vinegar, 1 tsp regular oil, and salt to taste) to a blender. Blitz until the mixture is smooth and creamy. Gradually pour in skim milk, one tablespoon at a time, until the sauce reaches a silky, pourable consistency.
⏱️ 7 min - 5
Right before serving, toss the crispy chicken in the prepared bang bang sauce, or drizzle the sauce generously over the top of the chicken.
⏱️ 1 min - 6
Finish the dish with 1–2 tsp chili crisp and chopped spring onion greens.
⏱️ 1 min