You’ll Need
600g chicken breast, cut into bite-sized chunks
600g potato wedges
1 tbsp olive oil
Chicken Coating, 80g plain flour, 40g cornflour
1 tsp smoked paprika, 1 tsp garlic powder
1 tsp sea salt, ½ tsp black pepper, 2 eggs, beaten, Oil spray
Bang Bang Sauce
4 tbsp mayonnaise
2 tbsp sweet chilli sauce
1 tbsp sriracha
1 tsp honey
To Finish
2 spring onions, sliced
1 tsp sesame seeds
Optional but Dangerous
Extra sriracha
Jalapeños
Garlic mayo
Method
Preheat your air fryer to 200°C.
Toss the wedges with olive oil, salt, and a little smoked paprika.
Air fry for 18–22 minutes, shaking every 5–6 minutes, until deeply golden and crisp.
Meanwhile mix together the flour, cornflour, smoked paprika, garlic powder, salt, and black pepper.
Dip the chicken pieces into the beaten egg, then coat thoroughly in the flour mixture.
Lightly spray the air fryer basket with oil.
Air fry the chicken at 200°C for 12–14 minutes, turning halfway through, until golden and crisp.
Mix together the mayonnaise, sweet chilli sauce, sriracha, and honey.
Toss the cooked chicken through half of the Bang Bang sauce.
Pile the wedges into a large serving tray.
Top with the Bang Bang chicken.
Drizzle over the remaining sauce.
Finish with spring onions and sesame seeds.
Serve immediately while everything is still hot and crunchy.