Air-Fried Bang Bang Chicken
Juicy and crispy diced chicken is tossed in a well-balanced homemade sauce that delivers the fiery flavors of sriracha, the sweet heat of sweet chili sauce, and the cooling creaminess of mayonnaise.
Servings: 4 servings
Ingredients
Air-Fried Bang Bang Chicken
- 4 5 oz. Omaha Steaks Air-Chilled Boneless Chicken Breasts thawed
- Prepared bang bang sauce
- 2 large eggs
- 2 teaspoons sriracha
- 1 1/2 cups panko breadcrumbs
- 1/3 cup all-purpose flour
- Salt
- Pepper
- Scallions, for garnish
Bang Bang Sauce
- 3/4 cup mayonnaise
- 1/3 cup sweet chili sauce
- 3 tablespoons sriracha
Instructions
Bang Bang Sauce
- Add all ingredients to a medium-sized mixing bowl and whisk until well combined; divide into two equal servings and set aside.
Air-Fried Bang Bang Chicken
- Preheat air fryer to 375 degrees Fahrenheit.
- Dice chicken breasts into bite-sized pieces and season with salt and pepper.
- Add eggs, sriracha, salt, and pepper to a medium-sized bowl and whisk until well combined; set aside.
- In a separate medium-sized mixing bowl, whisk breadcrumbs, flour, salt, and pepper together.
- Dip each piece of chicken into the egg wash, then coat with the breadcrumb mixture. Repeat until all chicken is breaded.
- Chef’s Note: To achieve more browning, lightly spray chicken with oil before cooking.
- Transfer breaded chicken to air fryer and cook for 8 minutes. Rotate chicken and cook for an additional 8 minutes, until crispy and golden and registering 165 degrees Fahrenheit as per a meat thermometer.
- Toss cooked chicken in half the bang bang sauce until well coated, garnish with scallions, and serve with remainder of sauce.