It’s not your usual tomato sauce — the tomatoes break down slowly with garlic, spring onions, and sweet peppers until everything softens and concentrates into something you’ll want to scoop onto everything. This is one of those dinners that feels like comfort food but still comes together without much effort.

Ingredients

For the Chicken Cutlets:

• 2 cups all-purpose flour

• Kosher salt and freshly ground black pepper, to taste

• 2 large eggs

• 1 tablespoon water

• 4 cups panko breadcrumbs

• Vegetable oil for frying (sunflower or canola oil)

• 1/4 cup fresh oregano leaves, finely chopped

• 1/2 cup grated Parmigiano-Reggiano, plus extra for serving

• 1 tablespoon crushed red pepper flakes (adjust to taste)

• 4 boneless chicken thighs or breasts, pounded thin (about 1/8 to 1/4 inch thick)

• 4 tablespoons unsalted butter

• 4–5 sprigs fresh thyme (or 2 sprigs basil + 2 sprigs oregano)

• 2 garlic cloves, gently crushed (optional)

For tomato sauce:

• 2 tablespoons extra-virgin olive oil

• 2-3 garlic cloves, thinly sliced

• 1/2 tablespoon fresh oregano, chopped

• 1/2 teaspoon crushed red pepper flakes

• 4 cups ripe tomatoes, roughly chopped

• 4 medium bell peppers, diced

• Kosher salt, to taste

• 1 tablespoon fresh basil, chopped

Instructions

1. Prepare the Chicken:

Set up three shallow bowls.

• In the first, mix the flour with a pinch of salt and black pepper.

• In the second, whisk the eggs with a tablespoon of water and a pinch of salt.

• In the third, stir together the panko, chopped oregano, Parmigiano-Reggiano, red pepper flakes, and a pinch of salt.

Season the chicken lightly with salt. Dredge one piece at a time in flour, shake off the excess, dip into the egg mixture, then press into the panko mixture to coat thoroughly. Set aside on a plate and repeat with the remaining pieces.

2. Fry the Chicken:

In a large skillet, pour in enough vegetable oil to coat about 1/4 to 1/2 the height of the pan. Heat over medium.
Working in batches if needed, fry the breaded chicken until golden brown on one side, about 7–9 minutes. Flip the chicken and add the butter and herb sprigs (plus crushed garlic and a pinch of chili flakes if using basil and oregano). Cook for another 3–4 minutes, basting the chicken with the melted butter and herbs.

Transfer the cutlets to a paper towel-lined plate. Lightly salt while hot. Repeat with the remaining chicken.

3. Make the Tomato & Bell Pepper Sauce:

In a large skillet, warm the olive oil over low heat. Add the sliced garlic, oregano, and chili flakes. Sauté gently for 30 seconds until fragrant.

Add the diced bell peppers and cook for about 3–4 minutes, just until they start to soften. Then add the chopped tomatoes and raise the heat to medium-high. Season with a pinch of salt and let everything simmer together, stirring occasionally, until the tomatoes release their juices and the peppers become tender, about 8–10 minutes. If the sauce thickens too much, add a splash of water.

Once the sauce has a rich, jammy consistency, stir in the chopped basil, taste, and adjust seasoning if needed.

To Serve:

Top each crispy chicken cutlet with a generous spoonful of the rustic tomato and bell pepper sauce. Grate Parmigiano-Reggiano over the top and add a few basil leaves if you like. Serve immediately.

If this recipe’s going on your “must-make-again” list, save the image below to your Pinterest board — that way, it’s right there next time the craving hits. Plus, it helps others find it too!

Video Recipe

Tips & Tricks

• Pound the chicken evenly
  Don’t skip this step — it helps the chicken cook quickly and evenly, and gives you that thin, crispy cutlet without drying it out.

• Use a neutral oil for frying
  Stick with oils that can handle higher heat like sunflower, vegetable, or canola. Olive oil can burn too quickly and affect both flavor and texture.

• Don’t rush the sauce
  Let the tomatoes and peppers cook down slowly — the goal isn’t just soft vegetables, it’s that jammy, melted texture where everything blends together. Stir occasionally and don’t be afraid to let it reduce.

• Choose ripe tomatoes
  The better the tomatoes, the better the sauce. Look for ones that feel heavy for their size and have a strong tomato smell. No need to peel them — the skins break down during cooking.

• Make it ahead
  The sauce keeps well in the fridge for 3–4 days, and actually tastes even better the next day. Reheat gently and spoon it over freshly cooked chicken, pasta, or even toast.

• Serve it with something to mop up the sauce
  This isn’t a dry chicken dinner — between the crispy crust and that rich tomato sauce, a side of crusty bread, mashed potatoes, or rice works perfectly.

Air Fryer Bang Bang Chicken Breast Recipe

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts (about 1–1.5 lbs each)
• 1 tablespoon extra virgin olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

For the Bang Bang Sauce:

• 1 ¼ cups mayonnaise
• ⅔ cup Thai sweet chili sauce
• 2 teaspoons Sriracha (adjust to taste)
• 1 tablespoon honey
• 1 teaspoon lime juice
• 2 teaspoons lime zest

Optional Garnish:

• Sliced green onions
• Sesame seeds
• Lime wedges

Instructions

1. Season the Chicken:
   • Pat the chicken breasts dry with paper towels. Rub both sides with olive oil.
   • Sprinkle paprika, garlic powder, onion powder, kosher salt, and black pepper evenly over the chicken. Let the seasoned breasts sit for 10–15 minutes at room temperature to help the flavors meld.
2. Prepare the Bang Bang Sauce:
   • In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, honey, lime juice, and lime zest until smooth.
   • Divide the sauce into two portions: one half for brushing on the chicken during cooking, and the other half to drizzle over the finished dish.
3. Preheat Your Air Fryer:
   • Set your air fryer to 400°F and allow it to preheat for about 3–5 minutes.
4. Cook the Chicken:
   • Place the seasoned chicken breasts in the air fryer basket, ensuring they do not overlap.
   • Generously brush the top of each breast with half of the prepared Bang Bang sauce.
   • Air fry at 400°F for 15 minutes, flipping halfway through the cooking time. When you flip, brush the other side with more sauce.
   • Check that the internal temperature of the chicken reaches 165°F before removing it from the air fryer.
5. Finish and Serve:
   • Transfer the cooked chicken breasts to a serving plate.
   • Drizzle with the remaining Bang Bang sauce and, if you like, garnish with sliced green onions, sesame seeds, and a squeeze of fresh lime juice from a lime wedge.
   • Serve alongside your favorite sides—steamed rice or a crisp salad work wonderfully.

Enjoyed making this dish? Spread the love and pin it to your Pinterest board so everyone can savor the flavor!

Tips & Variations

Enhance your Air Fryer Bang Bang Chicken Breast experience with these practical tips and creative variations. Whether you’re fine-tuning the flavors or seeking ways to simplify your cooking process, these suggestions can help you perfect the dish every time.

Adjusting the Heat

• Customize Your Spice: If you prefer a milder taste, reduce the amount of Sriracha in the sauce or swap it for a gentler hot sauce. For those who enjoy more heat, feel free to add extra Sriracha or a pinch of red pepper flakes to intensify the flavor.
• Layered Flavors: For an extra burst of complexity, consider adding a dash of smoked paprika or a sprinkle of chili powder when seasoning the chicken.

Marinating Ideas

• Extra Tender Chicken: Marinate the chicken breasts in a mixture of lime juice, minced garlic, and a touch of soy sauce for about 30 minutes before applying the Bang Bang seasoning. This not only enhances the flavor but also helps to tenderize the meat.
• Herbal Twist: Experiment by adding fresh herbs such as cilantro or basil into your marinade for a refreshing herbal note that complements the tangy sauce.

Air Fryer Best Practices

• Preheat for Perfection: Always preheat your air fryer to 400°F to ensure even cooking and a crisp exterior.
• Avoid Overcrowding: Arrange the chicken breasts in a single layer with ample space between them. Proper spacing allows hot air to circulate freely, ensuring the meat cooks evenly.
• Temperature Matters: Use a meat thermometer to confirm that the chicken reaches an internal temperature of 165°F. This step is key for both safety and flavor.

Sauce Customizations

• Experiment with Citrus: Try substituting lime juice with lemon juice for a slightly different tang, or add a splash of orange juice for a hint of sweetness.
• Add a Zing: Incorporate a bit of grated ginger into the sauce for a zesty twist that pairs well with the creamy base.

Serving Suggestions

• Complementary Sides: Pair your Bang Bang Chicken Breast with steamed jasmine rice, a crisp garden salad, or even a bowl of quinoa for a balanced meal.
• Garnish Creatively: Enhance the presentation by topping the dish with sliced green onions, sesame seeds, and a squeeze of fresh lime juice.