Name: Bang Bang Chicken (Crispy Air Fryer Recipe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 1/2 pound boneless (skinless chicken thighs); 3 tablespoons soy sauce; 1 tablespoon mirin; 1 tablespoon sesame oil; 4 garlic cloves (minced); 2 tablespoons fresh ginger (minced or grated); 1/2 teaspoon salt; 1/4 teaspoon white pepper; 1 medium egg (beaten); 1/2 cup cornstarch; 1/2 cup light mayo; 1/4 cup sweet chili sauce; 1 tablespoon sriracha; 1 tablespoon soy sauce; 1 tablespoon lemon juice

Jump to Recipe

This bang bang chicken is crispy, air-fried and tossed in a creamy sauce that's sweet, spicy and absolutely addictive. There's no deep-frying and no breading station, only golden takeaway-style crunch in every bite!

If you love fakeaway recipes like this, try my Crispy Sweet Chilli Chicken and fiery Szechuan Chicken next.

a blue bowl of rice with chicken and spring onions

Want to Save This Recipe?

Enter your email and I'll send it straight to your inbox. Plus, get great new recipes from me every week!

I love bang bang chicken, and I've made it countless times over the years using various recipes that use a three-bowl breading station and make you deep-fry the chicken.

And while they are tasty, those recipes are also time-consuming and not great if you want to avoid deep-fried food.

That's why I came up with this air fryer bang bang chicken recipe.

It's easier to make, definitely better for you, and doesn't compromise the taste one bit.

My husband was, in fact, extremely happy to test every single version I made until I perfected it 😊

Why you'll love this bang bang chicken

It's properly crispy without a drop of deep-frying oil.
You don't need a breading station or to make a mess with eggs and breadcrumbs.
The sauce is so delicious you'll lick the plate clean!

What you'll need

Chicken thighs - Boneless, skinless thighs stay juicy in the air fryer, which is why i prefer them to breast here.

Soy sauce - It seasons the chicken right through, and a little more goes into the sauce for extra flavor.

Mirin - This sweet Japanese rice wine rounds off the saltiness of the soy. Dry sherry with a pinch of sugar is a good replacement.

Sesame oil - Toasted sesame oil brings that nutty, takeaway-style aroma.

Garlic and fresh ginger - Fresh really is best here to really make the marinade pop.

Egg - This is the glue that makes the cornstarch cling, so you get a thin, crackly shell without a separate dredging station.

Cornstarch - Or cornflour, as we call it in the UK. It crisps up lighter than flour or breadcrumbs and gives you that delicious takeaway crust.

Light mayonnaise - It keeps the sauce creamy without making it heavy, though full-fat is fine if you'd like.

Sweet chilli sauce - This is the sweet backbone of any bang bang sauce, and any Thai-style bottle will do.

bang bang chicken with rice and chili flakes

Sriracha - It brings the heat, so add more or less to suit your preference.

Lemon juice - My little twist, because it cuts through the mayo and brightens up the sauce.

Pro tip

Once the chicken is coated, leave it on a plate while the air fryer preheats until the cornstarch looks damp rather than powdery. That's how you get the best crispiness!

How to make bang bang chicken

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Start by tossing the chicken with the soy sauce, mirin, sesame oil, garlic, ginger, salt, white pepper and beaten egg until every piece is coated. Cover the bowl and pop it in the fridge for 30 minutes to an hour.

adding garlic and ginger to a bowl to make bang bang chicken

Tip the cornstarch into a shallow dish and roll the chicken through it a few pieces at a time, shaking off the excess. Leave the coated pieces on a plate while the air fryer preheats.

Air fry the chicken in a single layer, in batches, for 12 to 14 minutes and give the basket a shake halfway.

pieces of bang bang chicken coated in cornstarch

While the chicken cooks, whisk the mayonnaise, sweet chilli sauce, sriracha, soy sauce and lemon juice together in a large bowl. Tip the hot chicken straight into the sauce, toss until coated and serve right away.

mayonnaise, sweet chilli and soy sauce in a white bowl

Substitutions and variations

Chicken breast works too, but check it a couple of minutes early so it doesn't dry out.
Keep it mild for kids by halving the sriracha, or turn it up with a pinch of chilli flakes in the sauce.
For bang bang chicken bowls, pile it over rice with shredded cabbage, cucumber and spring onions.

Recipe tips and notes

Don't overcrowd the basket. Depending on the size of your air fryer, you'll need two or three batches, and you can pop the first batch back in for the last 2 minutes to warm it through.
You can make the sauce ahead and keep it in an air tight container in the fridge for up to 3 days.
Toss the chicken in the sauce just before serving, as the crust softens the longer it sits.

What to serve with bang bang chicken

I like to serve it over rice, topped with sesame seeds and chopped spring onions.
A big bowl of air fryer salt and pepper chips also works great.
Or you could try it with a creamy cucumber salad for something extra refreshing.

Leftovers and storage

Keep the chicken in an airtight container in the fridge for up to 3 days.
Sauced leftovers are best cold or gently warmed in the microwave, while any unsauced chicken crisps up again in the air fryer at 180°C / 350°F for 4 to 5 minutes.
I wouldn't freeze it once it's sauced, as the mayo tends to split when it thaws.

More recipes you'll love

If you've tried this bang bang chicken recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

And for more yummy recipe ideas, follow me on Instagram, Facebook, and Pinterest!