You know what? There is something truly magical about a meal that hits every single flavor note. I am talking about that perfect balance of sweet, spicy, creamy, and crunchy. That is exactly what you get with this **Bang Bang Chicken**. It is one of those dishes that looks impressive but is actually incredibly simple to pull together on a busy weeknight.
If you have ever ordered this at a restaurant, you know how addictive it can be. Usually, the chicken is deep fried and tossed in a heavy mayonnaise based sauce. It is delicious, sure, but it can leave you feeling a bit weighed down. That is why I am so excited to share this version with you. We are lightening things up significantly without sacrificing any of that crave worthy flavor.
By using an air fryer and swapping some ingredients, we are making a **Healthy Bang Bang Chicken** that you can feel good about serving to your family. It captures the essence of the classic dish but makes it accessible for everyday cooking. Plus, the cleanup is a breeze, which is always a win in my book.
Jump To:
Why You’ll Love This Recipe
I could go on and on about the flavor, but there are so many practical reasons to add this **Chicken Bang Bang Recipe** to your rotation. First off, it is incredibly fast. We are talking about a meal that comes together in roughly twenty minutes. When you are rushing home from work or managing a chaotic evening schedule, having a recipe like this in your back pocket is a lifesaver.
Another reason you will adore this is the texture. Achieving a **Crispy Bang Bang Chicken** without a deep fryer might sound impossible, but it is not. The secret lies in the coating. We use a mix of flour and tapioca starch. This combination creates a shattering crunch that holds up beautifully against the creamy sauce. You get that satisfying bite every single time.
Finally, this recipe is budget friendly. You do not need expensive cuts of meat or hard to find specialty items. The ingredient list relies on pantry staples you likely already have. It is an economical way to bring restaurant quality food into your own kitchen. Honestly, once you try this, you might just skip the takeout order altogether.
Ingredients
Let’s chat about what you need to make this happen. The beauty of this **Bang Bang Chicken** lies in its simplicity. Each ingredient plays a specific role in building flavor and texture.
- 0.5 cup milk
- 1 egg
- 1 tablespoon hot pepper sauce (plus more for the sauce)
- 0.5 cup flour
- 0.5 cup tapioca starch
- 1.5 teaspoons seasoned salt
- 1 teaspoon garlic granules
- 0.5 teaspoon cumin
- 1 pound boneless, skinless chicken breasts, cut into 1 inch pieces
- Cooking spray
- 0.25 cup plain Greek yogurt
- 3 tablespoons sweet chili sauce
- 1 teaspoon hot sauce (for the sauce mixture)
The tapioca starch is really the hero here for the breading. It crisps up differently than regular flour, giving you that light, airy crunch associated with Asian style fried chicken. If you cannot find tapioca starch, cornstarch is a decent substitute, but try to stick to the recipe for the best results.
For the sauce, using Greek yogurt instead of mayonnaise is what transforms this into a **Healthy Bang Bang Chicken**. It adds a lovely tang that cuts through the sweetness of the chili sauce. You get a rich, creamy texture with added protein and less fat. It is a smart swap that tastes amazing.
Step-By-Step Instructions
Making this **Chicken Bang Bang Recipe** is straightforward. It is all about setting up a little assembly line and letting the air fryer do the heavy lifting. Here is how to get that perfect golden finish.
Step 1: Prep The Air Fryer
Start by preheating your air fryer to 380 degrees F (190 degrees C). Every machine is a little different, so check your manufacturer’s instructions if you are unsure. Preheating is crucial because you want that blast of heat to hit the coating immediately. This ensures the chicken seals quickly and stays juicy inside.
Step 2: Set Up Dredging Stations
Grab two shallow bowls. In the first bowl, whisk together the milk, egg, and one tablespoon of hot pepper sauce. This wet mixture helps the coating stick and adds a subtle layer of heat right on the meat. In the second bowl, combine the flour, tapioca starch, seasoned salt, garlic granules, and cumin. Whisk the dry ingredients well so the spices are evenly distributed.
Step 3: Coat The Chicken
Now for the messy part. Take your chicken pieces and dip them into the egg mixture first. Make sure they are fully moistened. Then, transfer them to the flour mixture. Dredge them thoroughly, pressing the flour in slightly to adhere. Shake off any excess flour. You want a nice even coating, not a thick, clumpy layer.
Step 4: Air Fry The Chicken
Place the coated chicken pieces in the air fryer basket. It is vital that you work in batches. Do not overcrowd the basket. If the pieces are touching or stacked, they will steam instead of crisping up. You want plenty of air circulation for that **Crispy Bang Bang Chicken** result.
Lightly coat the chicken with cooking spray. This helps the flour crisp up and turn golden brown. Cook for about 10 minutes per batch. Halfway through, around the 5 minute mark, shake the basket or flip the pieces to ensure even cooking. The chicken is done when it is no longer pink in the center and the juices run clear.
Step 5: Make The Sauce And Serve
While the chicken is cooking, whisk together the plain Greek yogurt, sweet chili sauce, and the remaining teaspoon of hot sauce in a small bowl. Once the chicken is done, you can either toss the chicken in the sauce immediately or serve the sauce on the side for dipping. Both ways are fantastic.
How To Store Leftovers
If you manage to have leftovers, you are in luck. This **Bang Bang Chicken** stores reasonably well, though it is definitely best eaten fresh. Place any leftover chicken in an airtight container and keep it in the refrigerator. It will stay good for up to three days.
Here is the thing about reheating. Do not use the microwave. The microwave will turn your crispy coating into a soggy mess. Instead, pop the chicken back into the air fryer. Heat it at 350 degrees F for about 3 to 4 minutes. This will revive the crunch and warm the meat through without drying it out.
If you have already tossed the chicken in the sauce, it will not be quite as crispy upon reheating, but the flavors will still be excellent. If you anticipate leftovers, I recommend storing the sauce and the chicken separately. This gives you the best texture when you are ready for round two.
Tips
To get the absolute best results with this **Chicken Bang Bang Recipe**, keep these pointers in mind. First, cut your chicken into uniform pieces. This ensures that everything cooks at the same rate. You do not want some small bits burning while the larger chunks are still raw in the middle.
When it comes to the sauce, taste as you go. The ratio of sweet chili to hot sauce is adjustable. If you like it fiery, add more hot sauce. If you prefer it milder, lean more into the sweet chili sauce or add a bit more yogurt. This recipe is very forgiving and easy to customize to your palate.
Do not skip the cooking spray. Since we are air frying, there is no oil bath to crisp the flour. The spray mimics that effect. If you see white flour spots on your chicken after 5 minutes of cooking, give those spots another quick spray. This guarantees a golden, appetizing appearance.
Finally, serve this immediately. The moisture from the chicken will eventually soften the crust, especially once the sauce is added. Have your sides ready to go so you can plate up the moment the timer goes off. Steamed rice, roasted broccoli, or a fresh cucumber salad make excellent companions to this dish.
Conclusion
There you have it. A simple, flavorful, and exciting meal that breaks the monotony of standard chicken dinners. This **Bang Bang Chicken** proves that you do not need a deep fryer to achieve that satisfying crunch we all crave. It is a modern, lighter take on a classic that fits perfectly into a busy lifestyle.
I really hope you give this **Healthy Bang Bang Chicken** a try. It is one of those recipes that tends to become a family favorite after just one bite. The combination of the savory coating and the sweet heat of the sauce is just unbeatable. It is fun food that feels like a treat but is easy enough for a Tuesday night.
So grab your air fryer and get cooking. I would love to hear how it turns out for you. Did you make it extra spicy? Did you serve it over rice or maybe in lettuce wraps? Let me know in the comments below. Enjoy every crispy, creamy bite!
FAQ
Can I Make This Gluten Free?
Yes, you absolutely can. To make this a gluten free **Bang Bang Chicken**, simply swap the regular flour for a 1:1 gluten free all purpose flour blend. The tapioca starch is naturally gluten free, so that stays the same. Just double check that your sauces and seasonings are certified gluten free as well.
Can I Use Chicken Thighs Instead?
For sure. Boneless, skinless chicken thighs work great in this recipe. They are naturally juicier than breasts and have a bit more flavor. You might need to add a minute or two to the cooking time, but the method remains exactly the same. It makes for an even richer tasting dish.
Is This Recipe Very Spicy?
It has a moderate kick, but it is not overwhelming. The Greek yogurt and sweet chili sauce do a good job of balancing the heat from the hot sauce. If you are sensitive to spice, you can reduce the amount of hot sauce in the marinade and the final sauce mixture. It is totally up to you.
What If I Do Not Have An Air Fryer?
If you do not have an air fryer, you can bake the chicken in a standard oven. Preheat your oven to 400 degrees F. Place the coated chicken on a wire rack set over a baking sheet. Spray generously with cooking spray. Bake for 15 to 20 minutes, flipping halfway through, until golden and cooked through.
Healthy Air Fryer Bang Bang Chicken
This quick and tasty Bang Bang Chicken is a perfect weeknight dinner. It’s a lighter, air-fried version of the restaurant favorite, with a creamy, spicy sauce you’ll love. Ready in about 30 minutes!
Requirements
Ingredients
Instructions
- Preheat your air fryer to 380°F (190°C).
- In a shallow bowl, whisk together the milk, egg, and 1 tablespoon of hot pepper sauce. In a second bowl, combine the flour, tapioca starch, seasoned salt, garlic granules, and cumin.
- Dip each piece of chicken into the egg mixture, then dredge thoroughly in the flour mixture, shaking off any excess.
- Working in batches, place the coated chicken in the air fryer basket in a single layer. Lightly coat with cooking spray.
- Air fry for about 10 minutes, shaking the basket or flipping the pieces halfway through, until the chicken is golden brown and cooked through.
- While the chicken cooks, whisk together the plain Greek yogurt, sweet chili sauce, and the remaining 1 teaspoon of hot sauce in a small bowl.
- Toss the cooked chicken with the sauce or serve it on the side for dipping. Serve immediately.
Notes
For even cooking, make sure to cut your chicken into uniform 1-inch pieces.
Don’t overcrowd the air fryer basket. Cook in batches if necessary to ensure the chicken gets crispy, not steamed.
Feel free to adjust the sauce to your taste. Add more hot sauce for extra spice or a bit more yogurt to cool it down.
This dish is best served immediately for the crispiest texture. Store leftover chicken and sauce separately in the fridge and reheat chicken in the air fryer.
Nutrition
Calories
Sugar
Fat
Carbs
