Bang Bang Chicken
Bang Bang Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cubed into 1-inch pieces
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- as needed oil spray
For the Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon Sriracha, or more, to taste
- 1/4 teaspoon salt
For Serving
- 4 cups cooked rice, hot
- 2 scallions, chopped, for garnish (optional)
- as needed steamed greens, such as bok choy or broccoli (optional)
Instructions
- 1
In a medium bowl, combine the cornstarch and 1/2 teaspoon of salt. Add the cubed chicken thighs to the bowl and toss thoroughly until every piece is evenly coated in the cornstarch mixture.
⏱️ 5 min
- 2
Lightly lubricate the air fryer basket with oil spray. Arrange the coated chicken pieces in a single layer in the air fryer basket, ensuring not to overcrowd. You may need to cook in batches. Spray the chicken with additional oil.
⏱️ 2 min
- 3
Air fry the chicken at 400°F for 13 minutes, flipping halfway through, until golden brown and cooked through.
⏱️ 13 min•🌡️ 400
- 4
While the chicken is cooking, prepare the Bang Bang Sauce. In a separate medium bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and 1/4 teaspoon of salt. Whisk all the ingredients together until the sauce is smooth and well combined.
⏱️ 5 min
- 5
Once the chicken is air-fried, transfer it to a large mixing bowl. Pour the prepared Bang Bang sauce over the chicken. Toss well, ensuring that every piece of chicken is thoroughly coated in the sauce.
⏱️ 3 min
- 6
Serve the sauced Bang Bang Chicken immediately over hot cooked rice. Garnish with chopped scallions and serve alongside steamed greens, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cubed into 1-inch pieces
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- as needed oil spray
For the Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon Sriracha, or more, to taste
- 1/4 teaspoon salt
For Serving
- 4 cups cooked rice, hot
- 2 scallions, chopped, for garnish (optional)
- as needed steamed greens, such as bok choy or broccoli (optional)
Instructions
- 1
In a medium bowl, combine the cornstarch and 1/2 teaspoon of salt. Add the cubed chicken thighs to the bowl and toss thoroughly until every piece is evenly coated in the cornstarch mixture.
⏱️ 5 min - 2
Lightly lubricate the air fryer basket with oil spray. Arrange the coated chicken pieces in a single layer in the air fryer basket, ensuring not to overcrowd. You may need to cook in batches. Spray the chicken with additional oil.
⏱️ 2 min - 3
Air fry the chicken at 400°F for 13 minutes, flipping halfway through, until golden brown and cooked through.
⏱️ 13 min•🌡️ 400 - 4
While the chicken is cooking, prepare the Bang Bang Sauce. In a separate medium bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and 1/4 teaspoon of salt. Whisk all the ingredients together until the sauce is smooth and well combined.
⏱️ 5 min - 5
Once the chicken is air-fried, transfer it to a large mixing bowl. Pour the prepared Bang Bang sauce over the chicken. Toss well, ensuring that every piece of chicken is thoroughly coated in the sauce.
⏱️ 3 min - 6
Serve the sauced Bang Bang Chicken immediately over hot cooked rice. Garnish with chopped scallions and serve alongside steamed greens, if desired.
⏱️ 3 min