Air Fryer Bang Bang Chicken
I’m just going to say it – this Air Fryer Bang Bang Chicken might be the easiest impressive dinner you’ll ever make. Spiced chicken, air fried and then slathered in that bang bang sauce we made earlier. Perfect for weeknights or when you need a change from your usual chicken recipes.
Here’s why this one works so well. The chicken gets a quick spice rub with smoked paprika, garlic powder, onion powder, and the bang bang sauce and just 30 minutes to sit and soak it all up. Then into the air fryer it goes. Ten minutes. That’s it.
The bang bang sauce does the heavy lifting on flavour. You mix it into the marinade, then brush on more when it comes out so you get that glossy, saucy finish. Layers of sauce is non-negotiable. If you haven’t made the bang bang sauce yet, go do that first. It takes 5 minutes and you will absolutely want it on everything.
If you or your loved ones are into skewers like mine, you need to check Air Fryer Chicken Kebabs next.
Ingredient Notes
*(Quantities in the recipe card below).
- Chicken – Both chicken breast and thighs work here, but I actually prefer breast for this recipe. It holds up really firm when cubed and skewered, which makes threading so much easier. That’s what I’ve used here.
- Bang bang sauce – make this first! You can also skip the oil below and add a spoonful of bang bang sauce straight into your marinade instead. It gets the flavour right into the chicken, not just on the outside.
- Oil – I use oil when I want these to be more all-purpose – something I can pair with any sauce. It helps the spices cling to the chicken and gives you those nice golden edges in the air fryer.
- Spices – Nothing fancy here. Just a solid, reliable mix of smoked paprika, garlic powder, onion powder, salt and black pepper. The kind of spice rub that works every single time.
How to Make Bang Bang Chicken in Air Fryer
*(Full instructions in the recipe card below)
Step 1 – Rub and rest the chicken Cut your chicken into even cubes and toss with the sauce/oil and all the spices until every piece is well coated. Leave it to sit for 30 minutes. While the chicken is resting, get your bamboo skewers soaking in a tray of water. At least 20 minutes – this stops them from catching and charring in the air fryer.
Step 2 – Air fry Thread the chicken cubes onto your soaked skewers. Lay it on the air fryer and air fry at 380°F for 5 mins. Brush the the chicken skewers with plenty of bang bang sauce. You want a nice thick layer of sauce coating all around the chicken.
You can do multiple layers of sauce if your prefer. Brush a layer of sauce on the chicken before it goes to air fryer.
Step 4 – Second Air fry Air fry the chicken skewers again at 400°F (200°C) for 3-4 minutes until it comes charred, bubbly and looking dangerously good. Serve with more sauce because you can’t never get enough of a good sauce!
Recipe Tips
- Cut your chicken evenly – This is the most important thing. If some pieces are much bigger than others, the small ones will be dry by the time the big ones are cooked through. Roughly 1.5 inch cubes is the sweet spot.
- Soak those skewers – I know it feels like an unnecessary step but dry bamboo in a 400°F air fryer is a recipe for smoke and charred wood. 20 minutes minimum. If you have metal skewers, use them- no soaking needed.
- Make extra bang bang sauce. You will want more for dipping. I’m telling you now so you’re not caught short at the table.
- No air fryer? No problem. These work just as well on a grill or stovetop grill pan over medium-high heat. About 4 to 5 minutes per side.
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What To Serve With Bang Bang Chicken
This is another air fryer chicken recipe and is pretty flexible. My go-to is a bowl of buttered basmati rice with extra bang bang sauce drizzled right over the top – simple and so good. If you want something a little more fun, stuff it into warm flatbreads with shredded cabbage and a squeeze of lime.
It also works beautifully on a platter as a starter with a big bowl of bang bang sauce on the side for dipping. And if you want to turn it into a proper full meal, serve it with rice or flatbread and roasted veggies.
FAQs
How do I know the chicken is cooked?
Best way is a meat thermometer – you’re looking for 165°F (74°C) in the thickest piece. No thermometer? Cut into the biggest cube. It should be completely white inside, juices running clear.
Can I marinate the chicken overnight?
Yes! Up to 24 hours in the fridge is fine. Just thread the skewers fresh before cooking.
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Recipe
Air Fryer Bang Bang Chicken
Equipment
- Air Fryer
Ingredients
- 2 chicken breasts cut into 1.5 inch cubes
- Bang bang sauce
- 1 tbsp oil optional
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Cut your chicken into about 1.5-inch cubes. In a large bowl toss the chicken cubes with smoked paprika, garlic powder, onion powder, salt, black pepper and a tablespoon of bang bang sauce until every piece is well coated. If you aren't using the bang bang sauce in the marinade you add the oil.
- Leave it to sit for 30 minutes. While the chicken is resting, get your bamboo skewers soaking in a tray of water. At least 20 minutes – this stops them from catching and charring in the air fryer.
- Thread the chicken cubes onto your soaked skewers. Place it the skewers on the lined Air fryer basket.
- Air fry at 380°F for 5 minutes. Brush each skewer generously with bang bang sauce.
- Air fry again at 400°F for 3 to 4 minutes until the chicken is charred and caramelized.
- Serve warm with bang bang sauce on the side.
Notes
- Storage: Keeps in the fridge in an airtight container for up to 3 days. Reheat in the air fryer at 350F for 3 to 4 minutes. I’d avoid freezing once the sauce is on – it can split when reheated. If you want to freeze it, cook the plain chicken first and sauce it fresh when you’re ready to serve.