Description

This Dairy Free Bang Bang Chicken recipe features tender, juicy chicken thighs marinated with aromatic spices, coated lightly in cornstarch, and air fried to crispy perfection. Tossed in a creamy, flavorful vegan bang bang sauce made from vegan mayonnaise, sweet chili sauce, and a spicy kick of sriracha, this dish offers a guilt-free indulgence that is both dairy-free and packed with bold flavors. Perfect as a snack, appetizer, or main dish for those seeking a healthier, dairy-free alternative to classic bang bang chicken.

Ingredients

Scale

For the Marinade

4 chicken thighs (boneless and skinless, cut into 1-inch chunks)
1 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1 tsp salt
1.5 tsp lemon juice
2 tsp avocado oil
1.5 tbsp corn starch
1/4 tsp ground ginger

For the Bang Bang Sauce

1/2 cup vegan mayonnaise
1/4 cup sweet chili sauce
1 tbsp sriracha
1 tsp rice vinegar
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp black pepper
1/2 tsp toasted sesame oil

Instructions

Prepare the Marinade: In a bowl, combine paprika, onion powder, garlic powder, black pepper, salt, lemon juice, avocado oil, and ground ginger. Add the chicken thigh chunks and toss until all pieces are evenly coated. Let the chicken marinate for 10 minutes to absorb the spices and lemon juice.
Make the Bang Bang Sauce: While the chicken marinates, whisk together vegan mayonnaise, sweet chili sauce, sriracha, rice vinegar, paprika, garlic powder, black pepper, and toasted sesame oil in a separate bowl. Taste and adjust the sriracha for desired heat. Set aside two-thirds of the sauce for tossing the chicken and reserve one-third for drizzling when serving.
Coat Chicken with Cornstarch: Dust the marinated chicken chunks with cornstarch and toss gently to coat evenly. This coating helps achieve a crispy exterior when air frying.
Preheat Air Fryer: Preheat your air fryer to 375°F (190°C) for 4 minutes to ensure even cooking.
Initial Air Fry: Place the cornstarch-coated chicken pieces in a single layer in the air fryer basket. Cook at 375°F for 10 minutes. This step renders out some fat and starts crisping the chicken’s exterior, though the chicken won’t be fully cooked yet.
Toss Chicken in Sauce: Remove the chicken from the air fryer and toss immediately with two-thirds of the prepared bang bang sauce, ensuring each piece is thoroughly coated with the creamy, spicy sauce.
Final Air Fry for Doneness: Return the sauced chicken to the air fryer and cook at 375°F for an additional 2 to 4 minutes until the internal temperature reaches 165°F (74°C). This final step ensures the chicken is cooked through and the sauce sets slightly on the surface.
Serve: Transfer the cooked bang bang chicken to a serving plate and drizzle with the reserved sauce. Serve immediately while warm and crispy.

Notes

Use a meat thermometer to ensure the chicken is fully cooked to 165°F for safety.
Adjust the heat of the sauce by varying the amount of sriracha based on your preference.
To keep chicken pieces crispy while tossing with sauce, toss gently and avoid overcoating.
If you don’t have an air fryer, this recipe can be baked at 400°F for 15-20 minutes, flipping halfway through for even crispness.
For a gluten-free option, ensure your cornstarch and sweet chili sauce are certified gluten-free.
Leftovers can be refrigerated for up to 3 days and reheated in the air fryer for best texture.

Prep Time: 15 minutes
Cook Time: 16 minutes
Category: Main Dish
Method: Air Frying
Cuisine: American

Keywords: Dairy Free Bang Bang Chicken, Vegan Bang Bang Chicken, Air Fryer Chicken Recipe, Crispy Dairy Free Chicken, Vegan Chicken Appetizer