Introduction

This Dairy Free Bang Bang Chicken is a flavorful and crispy dish that’s perfect for anyone avoiding dairy. Made with tender chicken thighs and a spicy, tangy vegan bang bang sauce, it’s easy to prepare and satisfying. The air fryer gives it a light crispness without deep frying, making it a healthier option.

A white plate holds a single layer of golden brown, crispy cauliflower pieces drizzled generously with a light orange creamy sauce that has black sesame seeds mixed in, topped with small green scallion slices scattered evenly across; in the background, a white bowl of plain white rice is partially visible on a white marbled surface, alongside a small white ramekin filled with more of the light orange sauce, and a folded yellow cloth with a small wedge of lime nearby. photo taken with an iphone --ar 4:5 --v 7

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 (for sauce)

1/4 tsp garlic powder (for sauce)

1/4 tsp black pepper (for sauce)

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 create the marinade. Add the chicken thigh chunks and toss until evenly coated. Let the chicken sit in the marinade for 10 minutes to allow the spices to penetrate the meat.

Step 2: 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. Adjust the sriracha to your preferred heat level. Set aside two-thirds of the sauce for tossing and reserve one-third for drizzling at the end.

Step 3: Dust the marinated chicken chunks with corn starch and toss gently to coat evenly. Preheat your air fryer to 375°F (190°C) for 4 minutes while you prepare.

Step 4: Place the coated chicken pieces in the air fryer basket in a single layer. Cook at 375°F for 10 minutes to begin crisping the exterior. The chicken will not be fully cooked yet.

Step 5: Remove the chicken from the air fryer and toss it with the two-thirds portion of bang bang sauce, coating each piece thoroughly. Return the chicken to the air fryer and cook for an additional 2–4 minutes until the internal temperature reaches 165°F (74°C).

Step 6: Transfer the cooked bang bang chicken to a serving plate and drizzle with the reserved sauce. Serve immediately while warm and crispy.

Tips & Variations

For extra heat, add more sriracha or a pinch of cayenne pepper to the bang bang sauce.

If you don’t have an air fryer, bake the chicken at 400°F (200°C) on a wire rack for 15-20 minutes, tossing halfway through.

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

Serve with steamed rice or a crisp green salad for a balanced meal.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even marination and cooking. Using frozen chicken may result in uneven cooking and less crispy texture.

Is the bang bang sauce very spicy?

The sauce has a mild to moderate heat level thanks to the sriracha, but you can adjust the spice by adding more or less sriracha to suit your taste.