Baked to crispy perfection, this Bang Bang Chicken is a delicious, saucy and easy meal that you won’t be able to get enough of.
Chicken is one of our go-to meals. There is just so many different things that you can make with it that we always have some on hand.
This Bang Bang Chicken is a family favorite and a dinnertime meal that we make at least once a month.
It is one of those chicken recipes that once you make it, you will keep wanting to make it over and over again.
One of the best parts is that it is easy and it is also baked. No deep frying or worrying about oil with this recipe.
Serve it with or over some rice and have yourself a full meal that will fill you up and keep you satisfied.
If you have been looking for a different chicken recipe, then this Bang Bang Chicken is exactly what you need.
Some of our other favorite chicken recipes that we have on our site include: Buffalo Chicken Strips, Chicken Kiev and Parmesan Crusted Chicken.
WHY THIS RECIPE WORKS:
- Easy ingredients and steps help this come together in no time.
- This can be made into a full meal with the addition of rice or any of your other favorite sides.
- These come out crispy and saucy, the perfect combination.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Mayonnaise
Sweet chili sauce
Sriracha sauce
Honey
Lime juice
Chicken breasts
Cornstarch
Buttermilk
Eggs
Salt
Garlic powder
Pepper
Panko breadcrumbs
Paprika
Olive oil
Chopped green onions, optional
Cooked rice, optional
HOW TO MAKE BANG BANG CHICKEN, STEP BY STEP:
- Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper
- To make the sauce, whisk together in a medium bowl the mayo, sweet chili sauce, sriracha sauce, honey, and lime juice. Cover and refrigerate until ready to use.
- To make the chicken, In a shallow bowl add the cornstarch.
- In a second shallow bowl add the buttermilk, eggs, ¾ teaspoon salt, ¾ teaspoon garlic powder, and ½ teaspoon pepper. Whisk together until well combined.
- In a third shallow bowl add the breadcrumbs, paprika, and the remaining ¾ teaspoon salt, ¾ teaspoon garlic powder, and ½ teaspoon pepper. Whisk to combine. Add the olive oil and stir to coat evenly.
- Dip each chicken piece first in the cornstarch to coat.
- Shake off any excess and place it in the egg mixture.
- Finally coat in the breadcrumb mixture and place on the prepared baking sheet.
- Bake for about 18-20 minutes until chicken is cooked through and crispy.
- Remove from oven and place in a bowl. Top with about ½ of the sauce and toss to combine.
- Plate with rice (if desired), and top with green onions and a generous drizzle of the sauce, if desired.
CAN I USE CHICKEN TENDERLOINS?
If you want to save a little time and not cut a whole chicken breast, you can swap and use chicken tenderloins.
You just want to make sure you are using the same amount of tenderloins as you would the chicken breasts.
WHAT MAKES THIS BANG BANG CHICKEN CRISPY?
I know that sometimes baking things in the oven doesn’t seem to make things crispy.
The trick to this is make sure that you are adding the olive oil to the breadcrumb mixture, this will ensure that it gets crispy.
IS THE SAUCE SPICY?
This can be spicy to some as it has the sweet chili sauce and sriracha, the heat level is not too bad though.
If you want to adjust the heat you can lessen the amount of sriracha that you are using.
But it is balanced out well with the honey and lime juice giving the overall flavor an amazing little kick.
HOW LARGE SHOULD MY CHICKEN PIECES BE CUT?
If you cut the chicken into too small of pieces the chicken will be done cooking before the outside has a chance to get crispy resulting in over-cooked chicken.
Aim for pieces about 1 ½ inches in size. This will be the best for maximum crispiness.
HOW TO STORE:
This chicken is best eaten right after it is made. Only put the sauce on the chicken that you think you will eat.
The remaining chicken without the sauce can be stored in the refrigerator for up to 3 days.
The unsauced chicken pieces can be frozen in a freezer container or bag where they will keep for up to 1 month.
To defrost remove to the refrigerator until thawed. To reheat, place unsauced chicken in the air fryer and heat at 280 degrees F for 4-5 minutes.
TIPS AND TRICKS:
- Make sure that you put the olive oil in the breadcrumb mixture, this ensures that it gets crispy.
- You can easily double this recipe.
- This can be frozen, see above on how to do that.
- Make sure you chicken is cooked to 165 degrees F.
- We have not tried this with regular breadcrumbs, we find that panko gives our desired results.
- If you are storing to eat later, only pour the sauce over the amount of chicken you plan on eating.
- You can use chicken tenderloins instead of breasts for this.
Love yourself a delicious chicken meal? Then you will not go wrong when you make this amazing Bang Bang Chicken.
If you like this recipe you might also like:
If you’ve tried this BANG BANG CHICKEN or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Bang Bang Chicken
Ingredients
Bang Bang Sauce:
- 1 cup mayonnaise
- 1/3 cup sweet chili sauce
- 1 teaspoon sriracha sauce
- 1 ½ Tablespoons honey
- ½ lime juiced (about 1 Tablespoon)
Chicken:
- 1 ½ pounds chicken breasts cut into large bite-sized pieces
- 1/3 cup cornstarch
- 1 cup buttermilk
- 2 eggs
- 1 ½ teaspoons salt divided
- 1 ½ teaspoons garlic powder divided
- 1 teaspoon pepper divided
- 3 cups panko breadcrumbs
- 1 teaspoon paprika
- 3 Tablespoons olive oil
For serving:
- Chopped green onions optional
- Cooked rice optional
Instructions
- Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper
- To make the sauce, whisk together in a medium bowl the mayo, sweet chili sauce, sriracha sauce, honey, and lime juice. Cover and refrigerate until ready to use.
- To make the chicken, In a shallow bowl add the cornstarch.
- In a second shallow bowl add the buttermilk, eggs, ¾ teaspoon salt, ¾ teaspoon garlic powder, and ½ teaspoon pepper. Whisk together until well combined.
- In a third shallow bowl add the breadcrumbs, paprika, and the remaining ¾ teaspoon salt, ¾ teaspoon garlic powder, and ½ teaspoon pepper. Whisk to combine. Add the olive oil and stir to coat evenly.
- Dip each chicken piece first in the cornstarch to coat.
- Shake off any excess and place it in the egg mixture.
- Finally coat in the breadcrumb’s mixture and place on the prepared baking sheet.
- Bake for about 18-20 minutes until chicken is cooked through and crispy.
- Remove from oven and place in a bowl. Top with about ½ of the sauce and toss to combine.
- Plate with rice (if desired), and top with green onions and a generous drizzle of the sauce, if desired.
Notes
- The nutritional value is calculated using all the sauce.
- Make sure that you put the olive oil in the breadcrumb mixture, this ensures that it gets crispy.
- You can easily double this recipe.
- This can be frozen, see above on how to do that.
- Make sure you chicken is cooked to 165 degrees F.
- We have not tried this with regular breadcrumbs, we find that panko gives our desired results.
- If you are storing to eat later, only pour the sauce over the amount of chicken you plan on eating.
- You can use chicken tenderloins instead of breasts for this.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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