Air Fryer Bang Bang Chicken (Print Version)

# Ingredients:

01 - 250ml (1 cup) mayonnaise.

02 - 70ml (1/4 cup) Chinese or Thai sweet chili sauce.

03 - 2 tbsp hot sauce (Franks recommended).

04 - 1 tbsp honey.

05 - 1kg (2 lbs.) chicken breasts, cut into large bite sized pieces.

06 - 120g (1 cup) plain flour.

07 - 120g (1 cup) corn flour.

08 - 500ml (2 cups) buttermilk.

09 - 1 tbsp garlic powder.

10 - 1 tbsp hot sauce for batter.

11 - 2 tsp Sechuan chili flakes.

12 - 2 large eggs.

13 - 125g (2 cups) Panko breadcrumbs.

14 - 3 tbsp chopped coriander (cilantro).

15 - Salt and pepper to taste.

01 - Mix mayonnaise, sweet chili sauce, hot sauce, honey, salt and pepper. Refrigerate until serving.

02 - Preheat air fryer to 200C/400F for 5 minutes.

03 - Whisk flour, corn flour, buttermilk, garlic powder, hot sauce, chili flakes, eggs, salt and pepper into smooth batter. Coat chicken pieces.

04 - Roll battered chicken in Panko. For extra crispiness, dip breaded pieces back in batter then roll in Panko again.

05 - Air fry at 200C/400F for 10 minutes, flip, then 5 more minutes until golden. Cook in batches if needed.

06 - Drizzle with sauce and garnish with chopped coriander.

01 - Can prepare chicken hours ahead.

02 - Double coating makes extra crispy coating.

03 - Sauce can be made ahead.