Ingredients

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

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

Step 1: In a bowl, combine paprika, onion powder, garlic powder, black pepper, salt, lemon juice, and avocado oil to make the marinade. Add the chicken chunks and toss until evenly coated. Let marinate for 10 minutes to allow the flavors to soak in.

Step 2: Whisk together the 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 heat if desired. Set aside two-thirds of this sauce for tossing the chicken and reserve one-third for drizzling later.

Step 3: Sprinkle the marinated chicken with corn starch and toss gently to coat thoroughly. This coating will help create a crispy texture when cooking.

Step 4: Preheat your air fryer to 375°F (190°C) for 4 minutes. Arrange the cornstarch-coated chicken pieces in a single layer in the air fryer basket and cook for 10 minutes. This helps render fat and start crisping the surface.

Step 5: Remove the chicken and toss it with the reserved two-thirds portion of bang bang sauce until well coated. Return the chicken to the air fryer and cook for an additional 2–4 minutes until the internal temperature reaches 165°F (74°C). Typically, 3 minutes is sufficient, but times may vary.

Step 6: Transfer the cooked chicken to a serving plate and drizzle with the remaining sauce. Serve immediately for the best crispy and flavorful experience.

Tips & Variations

Adjust the sriracha amount in the sauce to control the heat level according to your taste.

Substitute avocado oil with another high-heat oil like grapeseed or canola if needed.

For an oven version, bake coated chicken on a greased baking sheet at 400°F (200°C) for 15–20 minutes, flipping halfway through.

Use chicken breast chunks if you prefer leaner meat, but watch cooking time to avoid drying out.

FAQs

Can I make this recipe without an air fryer?

Yes, you can bake the chicken in a preheated oven at 400°F (200°C) for about 15–20 minutes, turning halfway, until crispy and cooked through.

Is this recipe suitable for a gluten-free diet?

Yes, as long as the sweet chili sauce and vegan mayonnaise are gluten-free, this recipe is safe for a gluten-free diet. Always check labels to be sure.