Ingredients
Method
- Set up three shallow bowls: one with flour mixed with garlic powder, paprika, salt and pepper; one with beaten eggs; and one with panko breadcrumbs.
- Dredge each chicken piece in flour, then dip in egg, and finally coat thoroughly with panko breadcrumbs. Press the breadcrumbs firmly to ensure they stick well.
- Preheat air fryer to 400 degrees Fahrenheit for 3 minutes. Arrange breaded chicken nuggets in a single layer in the air fryer basket, making sure they don't touch. Spray lightly with olive oil spray.
- Cook for 10-12 minutes, flipping halfway through, until golden brown and internal temperature reaches 165 degrees Fahrenheit. Work in batches if necessary.
- While chicken cooks, whisk together mayonnaise, sweet chili sauce, and sriracha in a medium bowl until smooth and well combined.
- Transfer cooked chicken nuggets to a large bowl, pour bang bang sauce over them, and toss gently until all pieces are evenly coated.
- Serve immediately garnished with chopped green onions or sesame seeds if desired. Best enjoyed fresh and hot.
Nutrition
Notes
For extra crispy nuggets, spray them with oil halfway through cooking. Don't overcrowd the air fryer basket or the nuggets won't crisp up properly. You can adjust the spice level by adding more or less sriracha to the bang bang sauce. Leftover sauce can be stored in the refrigerator for up to 5 days.