Ingredients
For the chicken:
1 ½ pounds boneless, skinless chicken breasts
1 cup cornstarch
1 teaspoon salt
½ teaspoon cracked pepper
2 large eggs
1 tablespoon water
For the Bang Bang sauce:
½ cup mayonnaise
¼ cup Thai sweet chili sauce
½ teaspoon sriracha more to taste.
Instructions
To make the chicken:
Chop the chicken into bite-sized pieces. Pat dry with a paper towel.
Add the cornstarch, salt, and pepper to a shallow dish and stir to combine
Whisk the eggs and water together in a second shallow dish.
Dip each piece of chicken into the cornstarch to coat. Dip in the egg, and then back into the cornstarch.
Spray an air fryer basket with non-stick spray and arrange the chicken in an even layer, leaving space for air to flow between each piece.
Spray chicken liberally with non-stick spray, making sure to coat each piece.
Air fry at 380 degrees for 5 minutes.
Flip chicken and spray again with non-stick spray. Continue cooking for 4-5 minutes or until an internal thermometer reads 165 degrees.
To make the sauce:
Whisk together the mayonnaise, chili sauce, and sriracha until smooth.
Taste and add additional sriracha, if desired, for more spice.
To serve:
Drizzle the sauce over the chicken and serve.
Notes
Be sure to spray the chicken well with oil to avoid dry spots of corn starch.
Nutrition
Calories: 571kcal | Carbohydrates: 38g | Protein: 39g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 202mg | Sodium: 1163mg | Potassium: 670mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 190IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg
