Ingredients
Method
- Whisk mayonnaise, sweet chili sauce, and Sriracha in a large bowl until well combined. Reserve 3/4 cup of the sauce and set aside.
- Place flour into a large resealable plastic bag. Add chicken, seal the bag, and shake to coat. Transfer the coated chicken pieces to the large bowl with the sauce and stir to combine.
- Place panko bread crumbs in another large resealable plastic bag. Working in batches, drop chicken pieces into the bread crumbs, seal, and shake to coat.
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Place as many chicken pieces as possible into the air fryer basket without overcrowding.
- Cook in the preheated air fryer for 10 minutes. Flip the chicken and cook for an additional 5 minutes. Repeat with the remaining chicken.
- Transfer the fried chicken to another large bowl and pour the reserved sauce over it. Sprinkle with green onions and toss to coat. Serve hot.
Nutrition
Notes
Ingredient Swap: I often find myself playing with the heat level, so if Sriracha feels a bit too much for your crowd, a milder hot sauce works wonderfully, or just dial it back a touch.
Storage Tip: If you have leftovers, I've learned it's best to store the cooked chicken and the extra bang-bang sauce separately.
This keeps the chicken nice and crispy for reheating