Ingredients
Directions 8 steps | 27 Minutes
Measure and prep all ingredients. Preheat the air fryer to 400°F.
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Prepare the bang bang sauce. In a bowl, combine the mayonnaise, Thai chili sauce, Sriracha, minced garlic and white wine vinegar. Stir to combine. Set aside.
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Prepare the chicken. Lightly score the chicken thighs by making parallel, shallow cuts through the chicken, approximately ⅛ inch deep and about ¾ inch apart. Rotate the chicken 45 degrees and repeat the shallow cuts to form a diamond pattern across the surface of the chicken thighs. Set aside.
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In a bowl, combine the granulated garlic, onion powder, smoked paprika, chili powder, black pepper and salt. Stir until well combined.
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Season the chicken thighs on both sides, making sure that the crevices of the scored chicken are thoroughly seasoned.
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Place the chicken thighs in the air fryer in a single layer without overlapping, scored side up. Work in batches if necessary. Generously spread the bang bang sauce over the chicken. Reserve the remaining bang bang sauce to top the completed dish.
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Cook until golden brown and cooked through, about 12-15 minutes.
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Serve the bang bang chicken over steamed rice with a generous drizzling of the bang bang sauce. Garnish with finely chopped scallions and enjoy!
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