Ingredients:

• 4 salmon filets, about 1 and 1/2 pounds, skins on
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup (116 g) mayonnaise
• 1/4 cup (66 g) Thai sweet chili sauce
• 1 teaspoon Sriracha, or more to taste
• 1 tablespoon honey
• Chives, chopped for garnish

Directions:

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2. Drizzle olive oil over salmon on all sides and gently rub it in. In a small bowl, combine paprika, garlic powder, salt, and pepper.
3. Sprinkle this seasoning mixture over the salmon filets.
4. In another bowl, mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey well.
5. Divide the sauce in half; use ½ cup for brushing onto the salmon before baking, reserving the other ½ cup for drizzling after baking.
6. Evenly brush ½ cup of the sauce over the salmon filets.
7. Place them on the lined baking sheet, skin-side down, leaving space between each filet.
8. Bake for 8-10 minutes, or until cooked through (start checking after 6 minutes).
9. For a crispier filet, broil for 1-2 minutes.
10. Transfer salmon to a plate, drizzle with the remaining sauce, and garnish with chives.
11. Serve warm with rice.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes | Kcal: 574 kcal | Servings: 4 servings

Ingredients:

• ⅓ cup mayonnaise
• 3 tablespoons sweet chili sauce
• 1 teaspoon sriracha
• ½ teaspoon rice vinegar
• 1 clove garlic, minced

Instructions:

1. Mixing the Sauce :
   1. In a mixing bowl, add mayonnaise, sweet chili sauce, sriracha, rice vinegar, and minced garlic.
2. Whisking Until Combined :
   1. Whisk the ingredients together until everything is thoroughly combined into a smooth sauce.
3. Chill and Serve :
   1. Refrigerate the Bang Bang sauce for up to 7 days.
   2. Serve the sauce as desired with your favorite dishes.
   3. Enjoy the creamy, spicy goodness of Bang Bang Sauce with your favorite snacks, appetizers, or main courses!

Ingredients:

• ⅓ cup mayonnaise
• 3 tablespoons sweet chili sauce
• 1 teaspoon sriracha
• ½ teaspoon rice vinegar
• 1 clove garlic, minced

Instructions:

1. Mixing the Sauce:
   1. In a mixing bowl, add mayonnaise, sweet chili sauce, sriracha, rice vinegar, and minced garlic.
2. Whisking Until Combined:
   1. Whisk the ingredients together until everything is thoroughly combined into a smooth sauce.
3. Chill and Serve:
   1. Refrigerate the Bang Bang sauce for up to 7 days.
   2. Serve the sauce as desired with your favorite dishes.
   3. Enjoy the creamy, spicy goodness of Bang Bang Sauce with your favorite snacks, appetizers, or main courses!

Ingredients

Bang Bang Sauce

• ½ cup mayonnaise
• ¼ cup sweet Thai chili sauce
• ½ teaspoon sriracha sauce, or more to taste
• 1 tablespoon honey

Shrimp Pasta

• 10 ounces shrimp, peeled, deveined, tail removed
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons butter
• 3 cloves garlic, minced
• 8 ounces spaghetti noodles, cooked al dente
• green onions, for garnish (optional)
• red pepper flakes, for garnish (optional)

Instructions

Bang Bang Sauce

1. In a small bowl add the mayonnaise, Thai sweet chili sauce, Sriracha, and honey.
2. Mix well and set aside. (If you are not making the shrimp pasta right away, store the sauce in the refrigerator for up to a week.)

Shrimp Pasta

1. Cook spaghetti noodles al dente, according to package instructions.
2. Drain and set aside.
3. Season shrimp with salt and pepper and set aside.
4. In a large skillet over medium-high heat, melt butter.
5. Add shrimp and cook 1-2 minutes per side until cooked through.
   (Shrimp is cooked when it turns an opaque white with some pink tints. It will also be firm. Do not eat shrimp if it is gray.)
6. Add the garlic and cook for 1 more minute.
7. Remove from heat and add in the cooked spaghetti noodles and sauce.
8. Toss until combined.
9. Top with green onions and red pepper flakes for garnish.
10. Serve hot.

Spicy and Sweet Bang Bang Chicken on a Stick

Ingredients:

• 1 1/2 pounds chicken breast, cut into cubes
• 1 cup Greek yogurt
• 2 tablespoons sriracha sauce
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• Salt and pepper to taste
• Wooden skewers, soaked in water

Directions:

1. In a large bowl, combine Greek yogurt, sriracha sauce, honey, soy sauce, garlic powder, ginger powder, salt, and pepper.
2. Mix well.
3. Add the chicken cubes to the marinade and ensure they are well coated.
4. Cover and refrigerate for at least 1 hour, or overnight for best results.
5. Preheat the grill to medium-high heat.
6. Thread the marinated chicken cubes onto the soaked skewers.
7. Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is fully cooked and slightly charred on the edges.
8. Serve hot, garnished with sesame seeds and chopped spring onions, if desired.

Prep Time: 15 minutes (excluding marination) | Cooking Time: 12 minutes | Total Time: 27 minutes + marination time
Kcal: 220 kcal | Servings: 4 servings

Ingredients & Substitutions

• Salmon: This recipe requires about 1 1/2 pounds of salmon. You can buy one whole filet or smaller filets to use. I prefer to remove the skin before cutting it into bite-sized pieces and cooking.
• Seasonings: To season the salmon, you need paprika, garlic powder, kosher salt, and pepper.
• Mayonnaise: The mayonnaise gives the bang bang sauce the creamy texture it is known for. You could make your own or use light mayonnaise if that is what you have on hand.
• Thai Sweet Chili Sauce: The sweetness really comes out in each bite, followed by the heat from the Sriracha. Make your own if you don’t have any on hand.
• Sriracha: Sriracha gives the sauce a spicy kick with some heat. You can definitely add more (or use less), depending on how much heat you can handle!
• Honey: Honey is used to balance out the flavors of the sauce. It adds a natural sweetness that helps to counteract the heat from the Sriracha and balances the tanginess of the Thai sweet chili sauce.

How To Serve Bang Bang Salmon Bites

These bites can be served as an appetizer or as a main dish:

• Serve over a bed of cooked white rice.
• Thread the bites onto skewers for a bang-bang salmon kebab.
• Serve on top of a lettuce salad.
• Provide large lettuce leaves for guests to make bang-bang salmon lettuce wraps.
• Make sliders.
  • Set out Hawaiian rolls or dinner rolls to add the salmon bites.
  • Provide toppings like lettuce, tomatoes, or pickles to make little sandwiches.

Can I Make Bang Bang Salmon Bites Ahead Of Time?

One part of this air fryer bang bang salmon bites recipe that you can get made in advance is the bang bang sauce.
Once mixed together, it can be stored in an airtight container in the refrigerator for up to a week!

How To Store Air Fryer Bang Bang Salmon Bites

Store leftover bang bang salmon bites in an airtight container in the refrigerator.
They will last up to 3-4 days.
Reheat the salmon in an air fryer or oven.

Ingredients:

• Wooden skewers, soaked in water for 30 minutes
• 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon extra virgin olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 ¼ cups (290 g) mayonnaise
• ⅔ cup Thai sweet chili sauce
• 2 teaspoons Sriracha, or more to taste
• 2 tablespoons honey

Directions:

1. In a large bowl, combine chicken cubes with oil, paprika, garlic powder, salt, and pepper.
2. Toss to coat.
3. Thread 4-5 chicken cubes onto each skewer.
4. Mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey to make the bang bang sauce.
5. Brush half of the sauce over the chicken skewers.
6. Air fry at 400°F for 11-12 minutes, flipping halfway, until internal temperature reaches 165°F.
7. Serve skewers with the reserved bang bang sauce.

Prep Time: 10 mins | Cooking Time: 12 mins | Total Time: 22 mins | Kcal: 253 | Servings: 16 skewers

All Ingredients Needed

To make this homemade bang bang chicken, all you need to do is break out your spice rack and a few staple ingredients from your pantry. Feel free to customize the flavor to preference!

• Boneless Chicken Breasts: Perfect for absorbing the flavors of the sauce and creating a satisfying texture. You can also use boneless chicken thighs if you prefer for a juicier result.
• Whole Milk: The whole milk acts as a binding agent, helping the flour and cornstarch stick to the chicken.
• Large Egg: The egg adds richness to the chicken coating and helps bind the ingredients together.
• Cornstarch and All-Purpose Flour: For the perfect crispy coating!
• Salt and Black Pepper: This acts as the first layer of seasoning for the bang bang chicken.
• Vegetable Oil: For frying the chicken in.

For the Bang Bang Sauce:

• Mayonnaise: Acting as the creamy base, mayonnaise adds richness and smoothness. Greek yogurt or sour cream can also be used.
• Honey: Adds sweetness and also helps to balance out the heat.
• Sweet Chili Sauce: Tangy and mildly spicy, sweet chili sauce brings a unique flavor to the sauce.
• Sriracha: Mix this in for the perfect kick of spice!
• Salt: Adjust to taste to boost the overall flavor of the sauce.
• Sesame Seeds: (Optional) For garnish. Sesame seeds also add an extra pop of nutty flavor.

Let’s Make Bang Bang Chicken!

It’s actually pretty easy to make bang bang chicken at home. And trust me, it will taste better than your favorite takeout spot! Your family won’t be able to get enough of the chicken’s crispy, juicy goodness coated in a creamy, slightly spicy sauce. Complete the meal by serving bang bang chicken with a tasty bed of white or fried rice!

Preparing the Sauce and Batter

1. Prepare Sauce: In a medium bowl, whisk together your mayonnaise, honey, sweet chili sauce, sriracha, and sesame seeds. Then set aside.
2. Cut Chicken: Prepare your chicken by cutting it all into 1 inch cubes.
3. Prepare Batter: In a medium bowl, whisk together your milk and egg. Then in a separate bowl, whisk together your cornstarch, flour, salt, and pepper.
4. Egg Mixture: Place all your cubed chicken into the bowl of milk and egg, stir to coat completely. While the chicken is soaking in the milk mixture for a minute, heat your frying oil in a large skillet over medium high heat.
5. Coat in Flour: Remove the chicken from the milk and egg mixture, allowing any excess liquid to drip off. Then pour your flour mixture into a large plastic bag, place all your soaked chicken into the bag, seal it up and shake the bag to coat the chicken completely with the flour mixture.

Frying

1. Add to Skillet: You may need to cook the chicken in a couple batches. remove the chicken from the bag and carefully place into the hot oil.
2. Fry: Fry the chicken for about 3-4 minutes, rotating throughout so it cooks evenly. The chicken should be golden brown and cooked through.
3. Transfer to Plate: Remove from the oil and then place on a paper towel lined plate to allow excess oil to drip off.
4. Toss in Sauce: Once all the chicken is done, transfer it all into your bowl with the sauce and stir so each piece is coated evenly.
5. Serve: Bang bang chicken is best enjoyed fresh!

Can I Bake Bang Bang Chicken Instead?

Yes! If you want to avoid the mess of cooking in oil, here’s how to bake your bang bang chicken in the oven instead.

1. Preheat Oven: If you want to bake your chicken, preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment or foil.
2. Add to Baking Sheet: Remove the flour-coated chicken from the bag and place in a single layer on the lined pan. Then bake for 18-20 minutes, rotating halfway through
3. Coat With Sauce: Coat with bang bang sauce and enjoy!