Recipes

Bang Bang Chicken Recipe

by StudioLink Recipe.
June 30, 2025
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Made by
Donaldo

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Crispy cornflake-coated chicken thighs meet a creamy, sweet-spicy bang bang sauce made with avocado mayonnaise and gochujang. Serve on ciabatta with a crunchy cucumber, cabbage, Fresno pepper, and daikon salad for a satisfying mix of heat, tang, and crunch.

385°F
Air Fryer
18–20 Min
Chicken Cook Time
165°F
Internal Temperature

Ingredients:

0.5x
1x
2x
4x
 
For the Chicken
  •   chicken thighs
  •   all-purpose flour
  •   egg (beaten)
  •   cornflakes (crushed)
  •   cibatta bread (to serve)
 
For the Bang Bang Sauce
  •   1/2 cup avocado mayonnaise
  •   1 cup sweet chili sauce
  •   1 tbsp gochujang
  •   1/2 tbsp paprika
  •   1 tsp garlic (granulated)
 
For the Cucumber Salad
  •   cucumber
  •   cabbage
  •   fresno peppers
  •   daikon radish
  •   avocado oil
  •   red wine vinegar
  •   salt
  •   black pepper
  •   onion powder
  •   garlic powder
  •   zero-calorie sugar substitute
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Coat the chicken: Place the FLOUR, beaten EGG, and crushed CORNFLAKES in separate shallow dishes. Dredge the CHICKEN THIGHS in flour, dip in egg, then press into the cornflakes to coat.
  2. Air fry: Arrange the coated chicken in the air-fryer basket with space between the pieces. Cook at 385°F for 18–20 minutes, flipping halfway through, until crisp and the thickest part reaches an internal temperature of 165°F. Cook in batches if necessary.
  3. Mix the sauce: Stir together the AVOCADO MAYONNAISE, SWEET CHILI SAUCE, GOCHUJANG, PAPRIKA, and GRANULATED GARLIC until evenly combined.
  4. Prepare the salad: Thinly slice the CUCUMBER, CABBAGE, FRESNO PEPPERS, and DAIKON RADISH. Combine with the AVOCADO OIL, RED WINE VINEGAR, salt, black pepper, onion powder, garlic powder, and zero-calorie sugar substitute. Toss or shake in a covered container to coat.
  5. Assemble and serve: Coat the cooked chicken with bang bang sauce. Split the CIABATTA, add the sauced chicken and cucumber salad, and serve immediately.

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