Craving something crispy, spicy, and satisfying, but without the heaviness? This air fryer bang bang chicken is juicy with a light crisp, served with a lighter creamy-spicy sauce on the side that you can drizzle, dip, or toss. It's bold in flavor, healthier, and comes together fast. High-protein, low-fuss, and totally weeknight-friendly.
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We tried the deep-fried version once, tasty, but way too heavy. So we made this bang bang chicken recipe lighter and easier for busy days, like our easy air fryer chicken skewers with creamy peanut sauce and honey sriracha chicken.
Inspired by the original Chinese version, we swapped the usual mayo-heavy sauce for a tahini-Greek yogurt-based one. The result is creamy, bold, and satisfying, with more protein and less sugar.
Now, this bang bang chicken is a regular in our weekday meals, along with our easiest crispy sesame chicken and air fryer teriyaki salmon. It's quick to prep, air-fried, and perfect with some steamed greens on the side. It fits right into our high-protein, low-carb rhythm without giving up flavor.
What is bang bang chicken?
The original Chinese bang bang chicken is made with tender poached chicken and a nutty, spicy sesame-based sauce, light, bold, and full of flavor. The "bang bang" comes from the sound of pounding the meat to shred it.
The American version is fried and coated in a creamy mayo-chili sauce, totally different feel. Our take lands right in the middle: crispy air-fried chicken with a lighter, tahini-Greek yoghurt-based sauce that nods to the original but fits today's busy, healthier meals!
Why this recipe is a winner
Air-fried, not deep-fried-The chicken turns out crispy on the outside, juicy on the inside, and way less oily. Plus, cleanup's a breeze.
Greek yogurt instead of mayo-You get that creamy, tangy bite with more protein and less fat-plus it blends with tahini for a rich, nutty sauce that feels indulgent but isn't.
Simple but big on flavor-It is easy to make, even on a busy weeknight.
Ingredients list
Chicken breast-It's lean, high in protein, and perfect for getting crispy in the air fryer. Plus, it soaks up all those great flavors without being too heavy.
Cornflakes-These give the chicken that golden crunch we all love!
Greek yogurt-This replaces mayo for a creamy, tangy sauce base that's higher in protein and lighter on calories.
Tahini-Adds a rich, nutty flavor that makes the sauce feel indulgent, plus it blends beautifully with the yogurt.
Spices (garlic powder, onion powder, smoked paprika)-These give flavor to the chicken! Smoked paprika adds a hint of warmth that plays well with the sauce.
Greek yogurt-Replaces mayo for the sauce. It's creamy, tangy, and adds extra protein without the heaviness.
Tahini, optional but worth it-A nod to the original Chinese bang bang chicken. It adds richness and depth to the sauce. It's totally optional but highly recommended!
Sweet chili sauce-Brings that signature sweetness and spice that makes this dish so addictive.
Sriracha-For the heat! It adds a nice kick to the sauce, but you can adjust it to your spice preference.
Honey-A touch of sweetness to balance out the heat and tang. It helps give the sauce a smooth texture and subtle richness.
Lime juice-A squeeze of lime adds freshness and a zesty punch that brightens up the whole dish.
See the recipe card for complete information on ingredients and quantities.
Substitutions and variations
Swap the chicken-You can use chicken tenders or boneless chicken thighs. They stay super tender and taste amazing too.
Turn it into bang bang chicken skewers-Simply thread the seasoned, coated chicken pieces onto wooden skewers before air frying. Cook as usual, turning halfway for even crispiness.
Make bang bang chicken and shrimp-Cut chicken into shrimp-sized pieces. Add peeled, deveined shrimp with the chicken. Coat them similarly and air fry-check shrimp after 8-10 minutes. They will be crispy and juicy!
Tone down the spice-Skip or reduce the sriracha. Use your favourite hot sauce instead.
Watch the video recipe
Step-by-step instructions
Season the chicken
Cut your chicken into chicken tender size and toss with salt and the spices. This builds flavor from the inside, so every bite tastes good, even before the sauce.
Coat the chicken
Coat the chicken in flour. Then dip it in eggs, and finally press it into the crushed cornflakes. Make sure they're well-coated for max crisp.
Cook
Place the coated chicken in the air fryer in a single layer, spray with oil, and cook until crispy and golden, about 10 minutes at 430°F (220°C), flipping halfway.
Mix the sauce
In a bowl, stir together Greek yogurt, tahini, sweet chili sauce, sriracha, honey, and lime juice. Taste and tweak as you like. This sauce is the heart of Bang Bang Chicken-creamy, spicy, sweet, and addictive.
Our best tips
- Don't skip the room-temperature rest. Letting the chicken sit for 20 minutes after seasoning helps it cook more evenly and absorb flavor, especially straight from the fridge.
- Crush the cornflakes just right. You want a mix of small and slightly bigger bits. Too fine, and you lose the crunch. Too big, and they won't stick well.
- Don't crowd the air fryer. Give the chicken space to crisp up. If you pile it in, it'll steam instead of getting that golden crunch.
- Tahini is optional but so worth it. It adds nutty depth, just like the original Chinese version with sesame paste. The sauce works without it, but it's that extra touch.
Serve and storage guide
Serve
We love it with steamed beans, keeping our meal packed with protein while low in carbs. It's also amazing with rice, noodles, or salad! Drizzle (or dunk!) with that bang bang sauce right before eating so the chicken stays crispy.
Another idea for fast dinner is our Asian Chicken Lettuce Wraps (PF-Chang-Style) that are high in protein and low in carbs!
Fridge
- Keep leftovers in an airtight container in the fridge for up to 3 days.
- Store the sauce separately to keep the chicken from getting soggy.
Freezer
- Freeze the coated, uncooked chicken in a single layer first, then transfer to a bag or container.
- It'll keep for up to 3 months.
- Cook according to the instructions below, without thawing, adding a few extra minutes.
- Make the sauce fresh when you're ready to eat.
Reheat
- Air fryer or oven is the best! Reheat at 340°F (170°C) for a few minutes to bring back the crunch.
- Don't use the microwave, it'll go soft.
- Add the sauce after reheating.
Frequently asked questions
The Bang Bang flavor blends sweet, spicy, and creamy elements. It's made of sweet chili sauce, sriracha, and a creamy base (we're using Greek yogurt instead of mayo for a lighter twist). A touch of honey adds extra sweetness, and sometimes tahini is included for depth.
A Bang Bang dish is all about that perfect combo: crispy-coated protein (like chicken or shrimp), dipped or drenched in a creamy, sweet-spicy sauce. The signature sauce is a mix of sweet chili, sriracha, and mayo, balancing sweetness, heat, and creaminess. It's bold, addictive, and super satisfying in every bite!
You can, but we love Greek yogurt here, it's lighter, higher in protein, and gives a nice tang that balances the sweet-spicy sauce.
Cornflakes give the chicken crunch that breadcrumbs just can't beat, especially in the air fryer. They're light, crispy, and make every bite feel like a treat.
Did you try this Bang Bang Chicken?
We'd love to hear from you! Leave us a ★★★★★ rating and drop a comment below - tell us how it went, what you enjoyed, or what you'd tweak. And if you share it on Instagram, don't forget to tag us - we'd love to see them!
Thank you! -Bea and Marco
📖 Recipe
Bang Bang Chicken
Video
Equipment
Ingredients
Chicken and seasonings
- 2 lb (900 g) chicken breast
- 1 tablespoon smoked paprika
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper powder
Chicken coating
- ¼ cup (30 g) all-purpose flour
- 2 eggs
- 3 cup (120 g) cornflakes
Sauce
- ½ cup (125 g) plain Greek yogurt
- ¼ cup (g) tahini optional but highly recommended
- 3 tablespoon sweet chili sauce
- 2 tablespoon sriracha
- 2 tablespoon honey
- 1 tablespoon lime juice
Instructions
Prep the chicken
- Cut your chicken into chicken tender size and mix well with the seasonings. This builds flavor from the inside, so every bite tastes good, even before the sauce. Let it come to room temperature, and that's enough time to season it!2 lb chicken breast, 1 tablespoon smoked paprika, ½ tablespoon garlic powder, ½ tablespoon onion powder, 1 teaspoon salt, ½ teaspoon black pepper powder
- Pop the cornflakes into a blender or food processor and pulse until they're semi-coarse-not too fine! You want texture here-that's what gives that satisfying crunch.3 cup cornflakes
- Coat the chicken with flour. Set up your workspace with a plate of beaten eggs and another with crushed cornflakes. Take one piece of chicken at a time, dip it in the egg, and press it into the cornflakes. Make sure it's well-coated for maximum crispness.¼ cup all-purpose flour, 2 eggs
Cook
- Preheat the air fryer to 430°F (220°C). Place the coated chicken in the air fryer in a single layer, spray some oil, and cook until crispy and golden, for 10 minutes, flipping halfway. The result? Crispy outside, juicy inside-no deep-frying needed.
Sauce
- In a bowl, stir together all the sauce ingredients. Taste and tweak as you like. This sauce is the heart of Bang Bang Chicken-creamy, spicy, sweet, and addictive.½ cup plain Greek yogurt, ¼ cup tahini, 3 tablespoon sweet chili sauce, 2 tablespoon sriracha, 2 tablespoon honey, 1 tablespoon lime juice
Notes
- Let the chicken rest. A 15-minute rest to get to room temperature after seasoning helps it cook evenly and soak up flavor.
- Crush the cornflakes just right. Aim for a mix of small and big bits-too fine loses crunch, too big won't stick.
- Don't overcrowd the chicken. Give space to crisp up-piling makes it steam, not crunch.
- Tahini is optional-but so worth it. It adds nutty depth and nods to the original Chinese version. The sauce still works without it, but it's that extra touch.
- Omitting tahini. Add Greek yogurt and lime juice with 2 tablespoon sweet chili sauce, 1 tablespoon sriracha, and 1 tablespoon honey. Tweak as needed.
- Cooking with the oven. Spread them out, spray with a bit of oil, and bake at 425°F (220°C) preheated oven, for 18-22 minutes, flipping halfway. Broil for 2-3 minutes for extra crisp.
Bea & Marco says
Our family favorite weeknight dinner at the moment. Don't skip the sauce!