Air Fryer Bang Bang Chicken

This air fryer bang bang chicken is a quick and delicious weeknight dinner the whole family will love. Coated in a creamy, sweet and spicy sauce, the chicken is threaded onto skewers and cooked to juicy, sticky perfection in the air fryer. Serve them with some rice and quick pickled cucumber and dinner is ready in under 30 minutes!

Course Main Course

Cuisine Asian-Style, Australian

Dietary & Allergen Dairy Free, Gluten free, Nut Free

Prep Time 15

Cook Time 15

Total Time 30

Servings servings (8-10 skewers)

Calories 590kcal

Author Sally

Equipment

Ingredients

For the bang bang sauce:

½ cup mayonnaise
4 tablespoons sweet chilli sauce
1-2 tablespoons sriracha adjust to taste
2 teaspoons rice wine vinegar

For the chicken:

600 grams chicken thigh fillets trimmed and cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon cracked black pepper

Instructions

In a small bowl, stir together the ½ cup mayonnaise, 4 tablespoons sweet chilli sauce, 1-2 tablespoons sriracha, and 2 teaspoons rice wine vinegar until smooth. Divide in half between two bowls and set aside.
In a large bowl, toss the 600 grams chicken thigh fillets with 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon cracked black pepper until evenly coated.
Preheat the air fryer to 200°C (400°F) for 3–5 minutes. Thread the chicken onto skewers and lightly brush each skewer with half of the bang bang sauce.
Arrange skewers in a single layer in the air fryer basket (cook in batches if needed). Air fry for 12–15 minutes or until cooked through and starting to char on the outside.
Transfer the skewers to a plate and serve with the remaining half of the bang bang sauce on the side for dipping.

Notes

Skewers: If using wooden skewers, make sure to soak them in water for 30 minutes first to prevent burning. Also check they fit in your air fryer and trim if necessary. You can also use metal skewers.

For the pickled cucumber: Thinly slice a cucumber using a mandoline or a knife. In a jar or container, mix 2 tablespoons rice wine vinegar, 1 teaspoon white sugar, and ½ teaspoon salt until the sugar dissolves. Add the cucumber slices and toss to coat. Let it sit for at least 10 minutes.

Nutrition