Bang Bang sauce was invented in 1988 at Bonefish Grill—mayo mixed with sweet chili creates that addictive creamy-spicy combo.
Bang Bang Air Fryer Chicken
Get ready to elevate your dinner game with this mouthwatering Bang Bang Air Fryer Chicken! Juicy, perfectly seasoned chicken is cooked to crispy perfection and tossed in a creamy, spicy sauce that will have your taste buds dancing. Serve it over fluffy white rice for a quick and satisfying meal that’s sure to impress!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
The Story
This Americanized bastardization emerged in 1990s Florida when Bonefish Grill's Tim Curci nicked Thailand's nam jim jaew sauce, dumped it into mayonnaise like some culinary barbarian, and created what became every chain restaurant's go-to sauce—now the air fryer brigade has turned it into suburban America's answer to Korean fried chicken without the double-fry technique.
Regional Twist
In Louisiana's Acadiana parishes, they swap the sweet chili sauce for Crystal hot sauce mixed with cane syrup, keeping the mayonnaise base but adding Creole seasoning to create their own swamp-approved bang bang tribute.
📝 Ingredients
Shopping List
- 3 pieces chicken breasts
- 1 cup (118 ml) sweet chili sauce
Pantry Items
Amounts also listed in instructions below
- chili garlic sauce or sriracha (to taste)
- garlic powder (to taste)
- 1 cup (237 ml) mayonnaise
- onion powder (to taste)
- paprika (to taste)
- seasoned salt (to taste)
👨🍳 Instructions
- 1
Score the chicken breasts about 1/8-inch deep and 1/2-inch apart. Make cross-hatch cuts. Mix all the spices together (garlic powder, onion powder, paprika, seasoned salt) and season the chicken breasts on both sides.
- 2
Make the bang bang sauce by mixing together the mayonnaise, sweet chili sauce, and chili garlic sauce or Sriracha. Reserve a couple tablespoons of the sauce for drizzling on top when serving.
- 3
Place the chicken breasts in the air fryer basket and spread about 2 tablespoons of the bang bang sauce on top. Air fry at 390°F for about 20 minutes, or until the internal temperature reaches 165°F.
- 4
Once done, let the chicken rest for about 10 minutes, then serve over white rice, drizzle with the reserved bang bang sauce, and garnish with cilantro or green onions.
💡 Pro Tips
- ✓Score chicken breasts to exactly 1/8-inch depth because deeper cuts cause moisture loss while shallower cuts don't allow seasoning penetration or even cooking through thick protein fibers.technique1/8-inch depth
- ✓Preheat your air fryer for 3-5 minutes before adding chicken to ensure the Maillard reaction begins immediately, creating better browning and preventing the sauce from burning during the 20-minute cook time.timing3-5 minutes preheat
- ✓Reserve sauce before coating because mayonnaise-based sauces break down at temperatures above 350°F, and fresh sauce maintains emulsion and tangy flavor for serving.technique350°F breakdown point
- ✓Use an instant-read thermometer to check the thickest part of the breast reaches exactly 165°F, as air fryer hot spots can create 25-30°F temperature variations across the basket.equipment25-30°F variations
- ✓Let chicken rest for 10 minutes so internal juices redistribute evenly - cutting immediately causes up to 30% moisture loss as muscle fibers haven't had time to relax.timing10 minutes, 30% moisture loss
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Bang Bang sauce was invented in 1988 at Bonefish Grill—mayo mixed with sweet chili creates that addictive creamy-spicy combo.
Bang Bang Air Fryer Chicken
Get ready to elevate your dinner game with this mouthwatering Bang Bang Air Fryer Chicken! Juicy, perfectly seasoned chicken is cooked to crispy perfection and tossed in a creamy, spicy sauce that will have your taste buds dancing. Serve it over fluffy white rice for a quick and satisfying meal that’s sure to impress!
The Story
This Americanized bastardization emerged in 1990s Florida when Bonefish Grill's Tim Curci nicked Thailand's nam jim jaew sauce, dumped it into mayonnaise like some culinary barbarian, and created what became every chain restaurant's go-to sauce—now the air fryer brigade has turned it into suburban America's answer to Korean fried chicken without the double-fry technique.
Regional Twist
In Louisiana's Acadiana parishes, they swap the sweet chili sauce for Crystal hot sauce mixed with cane syrup, keeping the mayonnaise base but adding Creole seasoning to create their own swamp-approved bang bang tribute.
📝 Ingredients
Shopping List
- 3 pieces chicken breasts
- 1 cup (118 ml) sweet chili sauce
Pantry Items
Amounts also listed in instructions below
- chili garlic sauce or sriracha (to taste)
- garlic powder (to taste)
- 1 cup (237 ml) mayonnaise
- onion powder (to taste)
- paprika (to taste)
- seasoned salt (to taste)
👨🍳 Instructions
- 1
Score the chicken breasts about 1/8-inch deep and 1/2-inch apart. Make cross-hatch cuts. Mix all the spices together (garlic powder, onion powder, paprika, seasoned salt) and season the chicken breasts on both sides.
- 2
Make the bang bang sauce by mixing together the mayonnaise, sweet chili sauce, and chili garlic sauce or Sriracha. Reserve a couple tablespoons of the sauce for drizzling on top when serving.
- 3
Place the chicken breasts in the air fryer basket and spread about 2 tablespoons of the bang bang sauce on top. Air fry at 390°F for about 20 minutes, or until the internal temperature reaches 165°F.
- 4
Once done, let the chicken rest for about 10 minutes, then serve over white rice, drizzle with the reserved bang bang sauce, and garnish with cilantro or green onions.
💡 Pro Tips
- ✓Score chicken breasts to exactly 1/8-inch depth because deeper cuts cause moisture loss while shallower cuts don't allow seasoning penetration or even cooking through thick protein fibers.technique1/8-inch depth
- ✓Preheat your air fryer for 3-5 minutes before adding chicken to ensure the Maillard reaction begins immediately, creating better browning and preventing the sauce from burning during the 20-minute cook time.timing3-5 minutes preheat
- ✓Reserve sauce before coating because mayonnaise-based sauces break down at temperatures above 350°F, and fresh sauce maintains emulsion and tangy flavor for serving.technique350°F breakdown point
- ✓Use an instant-read thermometer to check the thickest part of the breast reaches exactly 165°F, as air fryer hot spots can create 25-30°F temperature variations across the basket.equipment25-30°F variations
- ✓Let chicken rest for 10 minutes so internal juices redistribute evenly - cutting immediately causes up to 30% moisture loss as muscle fibers haven't had time to relax.timing10 minutes, 30% moisture loss