Go Back Email Link
–+ servings
air fryer bang bang chicken recipe 808784163

Easy Crispy Air Fryer Bang Bang Chicken

No ratings yet
Crispy, golden cauliflower florets coated in a creamy, sweet & spicy Bang Bang sauce. Topped with sesame & chives. Delicious appetizer!
Print Recipe Pin Recipe
Prep Time 20 minutes
Servings: 1
Course: Appetizers, Side dishes, Vegetarian
Cuisine: Asian, Chinese, Fusion
Calories: 350450
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 head cauliflower large, cut into bite-sized florets
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup unsweetened plant-based milk or water
  • vegetable oil for frying (or 1 tablespoon for air frying)
  • 1/2 cup mayonnaise or vegan mayonnaise
  • 1/4 cup sweet chili sauce
  • 1 tablespoon sriracha adjust to taste for spice
  • 1 teaspoon rice vinegar
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons fresh chives finely chopped

Method
 

  1. Wash and thoroughly dry the cauliflower florets. Ensure they are completely dry for better batter adhesion.
  2. In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, salt, and black pepper. Gradually add plant-based milk, whisking until a smooth, thick batter forms.
  3. Add the cauliflower florets to the batter. Toss gently to ensure each piece is evenly coated.
  4. Choose a cooking method for the cauliflower.
  5. For deep frying, heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Carefully add cauliflower florets in batches; do not overcrowd the pot. Fry for 4-6 minutes, or until golden brown and crisp. Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil.
  6. For air frying, preheat the air fryer to 375°F (190°C). Lightly spray the air fryer basket with oil. Arrange coated cauliflower in a single layer, working in batches. Air fry for 15-20 minutes, flipping halfway through, until golden and crispy.
  7. While the cauliflower cooks, combine mayonnaise, sweet chili sauce, sriracha, and rice vinegar in a small bowl. Whisk until smooth and well combined.
  8. Once all cauliflower is cooked, transfer it to a large bowl. Pour the Bang Bang sauce over the cauliflower and toss gently to coat evenly.
  9. Transfer the sauced cauliflower to a serving platter. Sprinkle generously with toasted sesame seeds and fresh chopped chives. Serve immediately.

Nutrition

Calories: 350450kcalCarbohydrates: 3040gProtein: 58gFat: 2535g

Notes

Crispiness Secret: I've learned the hard way that really, truly drying your cauliflower florets is non-negotiable.
Any lingering moisture makes the batter slide right off,