Crispy Bang Bang Chicken (30 Minutes)

Bang bang chicken is crispy fried (or air-fried) chicken pieces tossed in a creamy, sweet-and-spicy sauce made from mayonnaise, sweet chili sauce and sriracha. It's an American-Asian fusion dish inspired by the bang bang shrimp popularized by Bonefish Grill, with origins in Sichuan bang bang chicken (a cold, sesame-sauce dish that shares only the name).

Whisk together ½ cup mayonnaise, ⅓ cup Thai sweet chili sauce, 2 tablespoons sriracha, 1 tablespoon honey and 1 teaspoon rice vinegar until smooth. The sauce keeps in the fridge for up to 1 week and is also great on shrimp, salmon, tacos and wraps.

Coat the chicken in cornstarch, egg and panko, then spritz with oil and air-fry at 400°F (200°C) for 10–12 minutes, flipping halfway. Toss in the bang bang sauce immediately after cooking. The air fryer gives near-fried crispiness with only a fraction of the oil.

Steamed jasmine or coconut rice is the classic pairing — it tames the heat and soaks up extra sauce. Other great options include fried rice, lo mein noodles, Asian slaw, cucumber salad, steamed broccoli, edamame, or piled into lettuce wraps, tacos or rice bowls for a more substantial meal.

It has a gentle warmth rather than blazing heat — the mayonnaise and sweet chili sauce mellow the sriracha considerably. For mild, use 1 tablespoon sriracha; for medium, 2 tablespoons; for spicy, 3 tablespoons plus a pinch of cayenne. You can always serve extra sriracha on the side.

Yes — swap the all-purpose flour for a 1:1 gluten-free blend and use gluten-free panko (most major brands now offer one). Double-check that your sweet chili sauce and sriracha are certified gluten-free; most are, but some contain malt vinegar.

Yes. Place the breaded chicken on a parchment-lined sheet pan, spritz both sides with oil, and bake at 425°F (220°C) for 18–20 minutes, flipping once. For extra browning, broil the last 1–2 minutes.

Three tips: (1) drain fried chicken on a wire rack, never on paper towels — they trap steam and soften the coating. (2) Only toss in sauce just before serving. (3) Reserve some sauce on the side rather than drowning every piece. For leftovers, re-crisp in the air fryer at 375°F for 4 minutes before saucing.

Stored in an airtight container in the fridge, leftovers keep for 3 days, though they're best fresh. Re-crisp in the air fryer at 375°F for 4–5 minutes — microwaving will make them soggy. The bang bang sauce keeps separately for up to 1 week.