Air Fryer Bang Bang Chicken Breast

5 from 7 votes

Avoid dry and tasteless chicken with easy and delicious Air Fryer Bang Bang Chicken Breast. Pantry spices and sweet chili mayo locks in all the flavor and juices. Score the meat and cook in the Air Fryer for a juicy, tender, flavorful protein that tastes great with rice, noodles, or salad!

Prep Time5

Cook Time12

Resting Time5

Course: Dinner, Main Course

Cuisine: American, Asian, Fusion Food

Keyword: Air Fryer, Bang Bang Chicken

Servings:

Calories: 466kcal

Author: Lis Lam

Equipment

Air Fryer
Parchment Liner
tongs

Ingredients

2 large Chicken Breasts *about 280 grams each
salt and pepper *to taste
1 tsp garlic powder
1 tsp smoked paprika
1 tsp oregano
1/2 tsp cayenne *reduce to 1/4 tsp for less spicy flavor
3 Tbsp mayonnaise
3 Tbsp Asian sweet chili sauce
1-2 Tbsp Sriracha *add according to spicy preference
1-2 Tbsp chopped green onion or cilantro *optional garnish

Instructions

Preheat. Preheating the Air Fryer will ensure more evenly cooked, juicy chicken. My Air Fryer preheats at 400F/204C for 5 minutes.
Score. To help the seasoning penetrate into the meat, score first. Using a sharp knife, cut into the chicken with 1/2-inch deep straight lines about 1-inch apart. Then score in the opposite direction, creating a diagonal pattern. Make sure not to cut all the way down into the chicken or it will fall apart.
Season. Generously season the chicken with salt and pepper on both sides. In a small bowl, combine the garlic powder, paprika, oregano, and cayenne. Mix until well combined. Evenly divide the spices into two portions and sprinkle over the chicken breast. Make sure to season both sides and in every nook and cranny of the scored top.
Make Bang Bang sauce. In a small bowl, mix together the mayonnaise, sweet chili sauce, and sriracha. Dollop one spoonful of sauce (about 1 Tbsp) onto each chicken breast, making sure not to contaminate the remaining sauce with raw chicken. Smooth the Bang Bang sauce over the chicken with the back of a spoon. Reserve the rest of the sauce for later drizzling and dipping.
Air fry. Add a parchment liner to the bottom of the preheated Air Fryer. Using tongs, add the chicken to the basket. Make sure not to overcrowd -- there should be space around each piece so the air can flow around. Cook at 380F/190C until fully cooked through, about 12-14 minutes, depending on thickness.
Rest the meat. Remove the Air Fryer basket from and set on the counter. Rest the meat for 5 minutes, undisturbed, so the juices will redistribute and the meat can relax.
Garnish and serve. Drizzle with the reserved sauce. Sprinkle with green onion or chopped cilantro. Serve with rice, noodles, or salad.

Video

Notes

*Leftovers can be stored, tightly sealed, in the fridge for 2-3 days. Reheat in the Air Fryer until hot, about 2-3 minutes at 380F. Store extra sauce in a separate container.

Pro Tips:

- Don't crowd the chicken. To ensure even cooking, create enough space for the air to circulate around the chicken. They can lightly touch each other but do not pack tightly together.

- Swap with thighs. Swap with boneless skinless chicken thighs for a juicier final dish. They tend to be smaller and thinner than chicken breast, so adjust the cook time accordingly.
- Bake in a conventional oven. If you don't have an Air Fryer, bake in a regular oven. Bake on a parchment-lined sheet pan in a preheated oven at 375F/190C for 15-18 minutes. The internal temperature should read 165F/73C.

Nutrition