Here are my air fryer bang bang chicken tenders, with crispy panko-breaded chicken strips and a sweet and spicy sauce made with mayo, sweet chili sauce, sriracha, and lime juice.

These chicken tenders are a weeknight favorite at our house because they cook up so fast in the air fryer and everyone loves that creamy, tangy sauce. Plus, there’s way less oil involved than traditional frying, which makes me feel a little better about serving them on repeat.

Why You’ll Love This Air Fryer Bang Bang Chicken

Crispy without deep frying – The air fryer gives you that satisfying crunch you crave without all the oil, making this a lighter version of your favorite takeout.
Quick weeknight dinner – Ready in under an hour from start to finish, this recipe is perfect when you need something fast but still want big flavor.
Addictive sweet and spicy sauce – The creamy bang bang sauce with its perfect balance of sweet chili and Sriracha will have everyone reaching for seconds.
Kid-friendly option – You can easily adjust the spice level to suit your family’s taste, making it work for both adventurous eaters and little ones.
Simple ingredients – Most of these items are probably already in your pantry and fridge, so no special shopping trip required.

What Kind of Chicken Should I Use?

Chicken breast tenderloins are ideal for this recipe since they’re already the perfect size and shape for quick, even cooking in the air fryer. If you can’t find tenderloins at your store, regular chicken breasts work just as well – just slice them into strips about the same size as tenderloins would be. Fresh or frozen chicken both work fine here, though if you’re using frozen, make sure to thaw it completely and pat it dry with paper towels before breading. The drier your chicken is before you start the breading process, the better that crispy panko coating will stick.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

Mayonnaise: You can use Greek yogurt or sour cream for a lighter version of the bang bang sauce. Keep in mind it’ll be a bit tangier and less creamy, but still tasty.
Sweet chili sauce: If you don’t have sweet chili sauce, mix 3 tablespoons honey with 2 tablespoons rice vinegar and a pinch of red pepper flakes. It won’t be exactly the same, but it’ll give you that sweet-spicy combo.
Sriracha: Any hot sauce works here – try Frank’s RedHot or even sambal oelek. Adjust the amount based on how spicy you like things.
Panko bread crumbs: Regular bread crumbs can work, but your coating won’t be quite as crispy. You could also crush up cornflakes or crackers for a different crunch.
Chicken tenderloins: Regular chicken breasts work perfectly – just slice them into strips or bite-size pieces yourself. Chicken thighs are another option if you prefer dark meat.
Green onions: These are mainly for garnish, so you can skip them if you don’t have any. Chopped cilantro or parsley would also work as a fresh topping.

Watch Out for These Mistakes While Cooking

The biggest mistake when making air fryer chicken tenders is overcrowding the basket, which prevents proper air circulation and leaves you with unevenly cooked, soggy chicken instead of crispy pieces – cook in batches if needed, leaving space between each tender.

Don’t skip the flour coating step before dipping in the sauce, as this helps the panko stick better and creates that extra crunchy exterior you’re looking for.

Another common error is not preheating your air fryer, which can add several minutes to your cook time and result in less crispy breading, so always let it heat up to 400°F before adding your chicken.

Finally, resist the urge to toss the chicken with all the bang bang sauce right after cooking – save that portion separately and add it just before serving so your crispy coating doesn’t get soggy.

What to Serve With Bang Bang Chicken Tenders?

These crispy chicken tenders are pretty rich and spicy, so I like pairing them with something fresh and light to balance things out. A simple cucumber salad with rice vinegar or a crunchy Asian slaw works great to cut through all that creamy sauce. You could also serve them over white rice or fried rice to make it more of a complete meal, and the rice helps cool down the heat from the Sriracha. For a fun appetizer-style spread, try setting out some steamed edamame or veggie spring rolls on the side.

Storage Instructions

Store: Keep any leftover chicken tenders in an airtight container in the fridge for up to 3 days. I like to store the bang bang sauce separately so the chicken doesn’t get soggy. That way you can drizzle it on fresh when you’re ready to eat.

Freeze: You can freeze the cooked chicken tenders without the sauce for up to 2 months. Just let them cool completely first, then freeze in a single layer on a baking sheet before transferring to a freezer bag. The sauce doesn’t freeze well, so make that fresh when you’re ready to serve.

Reheat: Pop the chicken tenders back in the air fryer at 350°F for about 3-4 minutes to get them crispy again. You can also use the oven at 375°F for 5-7 minutes if you don’t have an air fryer handy. The microwave works in a pinch, but they won’t be as crispy.

Preparation Time	15-20 minutes
Cooking Time	15-30 minutes
Total Time	30-50 minutes
Level of Difficulty	Medium
Servings	4 servings

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 1700-1850
Protein: 75-85 g
Fat: 100-115 g
Carbohydrates: 130-145 g

Ingredients

For the bang bang sauce:

1 cup mayonnaise (I prefer Hellmann’s mayonnaise)
1/2 cup sweet chili sauce (I like Mae Ploy sweet chili sauce)
3 tbsp sriracha (adds a nice kick to the sweetness)
1 tsp fresh lime juice

For the chicken:

1 lb chicken (cut into 1-inch thick strips)
1/2 cup flour
1/2 tsp garlic powder
1/2 tsp salt
1.5 cups Kikkoman panko bread crumbs

For the garnish:

3 scallions, thinly sliced

Step 1: Prepare the Bang Bang Sauce

1 cup mayonnaise
1/2 cup sweet chili sauce
3 tbsp sriracha
1 tsp fresh lime juice

In a bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha until fully combined and smooth.

Stir in the fresh lime juice.

Divide the sauce into two portions: reserve 3/4 cup of the sauce in a separate bowl for the final toss, and leave the remaining sauce in the original bowl for coating the chicken.

This separation ensures you have a fresh, flavorful sauce for serving while still building flavor into the chicken during cooking.

Step 2: Prepare the Chicken and Coating Station

1 lb chicken
1/2 cup flour
1/2 tsp garlic powder
1/2 tsp salt
1.5 cups Kikkoman panko bread crumbs

Cut the chicken into 1-inch thick strips and pat them dry with paper towels—this helps the coating adhere better.

In a small bag or shallow bowl, combine the flour, garlic powder, and salt.

In another bag or shallow bowl, place the panko bread crumbs.

Set up your coating station with the flour mixture, the bowl of bang bang sauce (from Step 1), and the panko ready to go.

Step 3: Coat the Chicken with Flour and Sauce

chicken strips from Step 2
flour mixture from Step 2
bang bang sauce from Step 1

Working with a few pieces at a time, add the chicken strips to the flour mixture and shake or toss until evenly coated.

Transfer the floured chicken to the bowl with the bang bang sauce mixture and toss to coat thoroughly on all sides.

This sauce coating adds flavor and helps the panko stick to the chicken for a more flavorful crust.

Step 4: Apply the Panko Crust

sauce-coated chicken from Step 3
panko bread crumbs from Step 2

Transfer the sauce-coated chicken pieces into the bag or bowl with panko bread crumbs.

Shake or toss vigorously until each piece is completely covered with a thick, even layer of panko.

Work in batches if needed to ensure good coating without overcrowding.

I like to gently press the panko onto the chicken as I go to help it stick better during air frying.

Step 5: Air Fry the Chicken Tenders

panko-coated chicken from Step 4

Preheat your air fryer to 400°F for 2-3 minutes.

Arrange the panko-coated chicken strips in a single layer in the air fryer basket, working in batches if necessary to avoid overcrowding.

Cook for 10 minutes, then carefully flip each piece.

Cook for an additional 5 minutes until the chicken is cooked through (internal temperature of 165°F) and the panko coating is golden and crispy.

Step 6: Finish with Fresh Toss and Garnish

cooked chicken from Step 5
reserved bang bang sauce from Step 1
3 scallions, thinly sliced

Transfer the hot cooked chicken to a serving bowl and immediately pour the reserved bang bang sauce from Step 1 over the top.

Add the thinly sliced scallions and toss gently to combine, ensuring the chicken is evenly coated with the fresh sauce.

I find that tossing the hot chicken with the fresh sauce allows the flavors to meld beautifully while the coating stays crispy.

Serve immediately while the chicken is still warm.