My baked bang bang chicken recipe delivers everything I love about the classic restaurant appetizer, without the hassle of frying! I dredge bites of chicken breasts in Panko, then simply bake them in the oven to get a satisfying crunch. And of course I coat this crispy chicken with my own creamy bang bang sauce that makes every bite truly yummy!
Crispy Baked Bang Bang Chicken Bites with the Yummiest Sauce
I’ve always been obsessed with the bang bang sauce at Bonefish Grill, and I see no reason why I can’t have that same great taste with chicken! So instead of shrimp, I made these super crispy bang bang chicken bites for the ultimate appetizer. The sauce is pretty similar to what I use for my hibachi chicken, but Sriracha and honey make it perfectly sweet and spicy!
I’m kind of amazed that this oven-baked bang bang chicken has a crunch as good as my chicken Katsu, without any frying. The simple batter and breading gets nice and thick all on its own, leaving me with a healthier version that’s just as crave-worthy. Serve this dish as an app, or use it to make bang bang chicken bowls for lunch!
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
Get the Perfect Bang Bang Sauce!
Let the bang bang sauce sit at room temperature while the chicken bakes. Cold mayo hitting hot chicken can cause the sauce to break or turn oily. But if the sauce is room temp, it emulsifies beautifully with the heat of the crust.
Bang Bang Chicken Recipe
Equipment
- Baking Sheet
- Wire Cooling Rack
Ingredients
For the Chicken:
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 2 teaspoons kosher salt (divided)
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- ¾ teaspoon onion powder
- 1 teaspoon ground paprika
- ¾ cup milk (*)
- 1 tablespoon Sriracha
- 1 tablespoon rice vinegar (**)
- 1½ pounds boneless, skinless chicken breasts (cut into 1½-inch pieces***)
- 2 cups Panko breadcrumbs (****)
For the Bang Bang Sauce:
- ¾ cup mayonnaise
- 2 tablespoons Sriracha
- 2 tablespoons rice vinegar
- 1 tablespoon honey (*****)
Instructions
- Preheat oven to 400°F with a rack positioned in the center. Set a wire rack inside a sheet pan and lightly oil the rack or line it with parchment.
- In a large bowl, whisk together the flour, cornstarch, 1 teaspoon of the salt, black pepper, garlic powder, onion powder, and paprika.¾ cup all-purpose flour, ½ cup cornstarch, ½ teaspoon ground black pepper, 1 teaspoon garlic powder, ¾ teaspoon onion powder, 1 teaspoon ground paprika, 1 teaspoons kosher salt
- Add the milk, Sriracha, and rice vinegar. Whisk until well-combined.¾ cup milk, 1 tablespoon Sriracha, 1 tablespoon rice vinegar
- Add the chicken pieces to the batter and toss until evenly coated.1½ pounds boneless, skinless chicken breasts
- In a second large bowl, add the Panko breadcrumbs and season with the remaining 1 teaspoon of salt. Working in batches, transfer the battered chicken to the Panko and toss gently until fully coated, pressing lightly so the crumbs adhere.1 teaspoons kosher salt, 2 cups Panko breadcrumbs
- Arrange the chicken on the prepared rack in a single layer, leaving space between pieces.
- Bake for 16–18 minutes, until the coating is deeply golden and the chicken is cooked through (internal temperature should reach 165°F).
- Meanwhile, prepare the sauce by whisking together the mayonnaise, Sriracha, rice vinegar, and honey.¾ cup mayonnaise, 2 tablespoons Sriracha, 2 tablespoons rice vinegar, 1 tablespoon honey
- Remove the chicken from the oven and transfer it to a large bowl. Toss with the sauce until evenly coated.
- Return the chicken to the rack and bake for 2–4 minutes more, just until the sauce sets and the coating re-crisps slightly. Serve immediately.
Notes
- For a gluten-free version, use gluten-free Panko and brown rice flour in place of all-purpose flour, and reduce the milk to ⅔ cup since rice flour does not thicken the batter as effectively as wheat flour.
- Elevating the chicken on a rack allows hot air to circulate underneath, preventing sogginess and mimicking the effect of frying without oil. If you do not have a wire rack, place the chicken directly on parchment and flip halfway through baking for the best possible crisping.
- Lightly oiling the rack or lining with parchment prevents sticking and preserves the intact crust when transferring the chicken.
- The batter should be pourable, not thick, so it clings lightly and allows excess to drip off before breading.
- Light pressure helps the crumbs adhere without compacting them, preserving the airy texture that makes the coating crisp.
- Tongs are the best tool for transferring chicken between the rack and bowl during saucing, minimizing crust damage and keeping your hands clean.
- Leaving space between pieces prevents steaming and allows the coating to brown evenly on all sides.
- An instant-read thermometer guarantees doneness at 165°F without overbaking, which is especially helpful with thicker chicken pieces.
- The sauce can be doubled so there is extra for dipping or drizzling at the table, which works especially well when serving this as an appetizer or party dish.
- Add the sauce to the bowl in two or three additions, tossing between each, to ensure even coating without oversaturating the crust.
- This works beautifully as a party bite served with extra sauce on the side and toothpicks for easy sharing.
- Serve over rice, alongside a cucumber salad, or with roasted vegetables to turn it into a complete dinner.
- Chop leftovers and use them in wraps, rice bowls, or salads for a next-day meal with built-in flavor.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Bang Bang Chicken in the Oven Step by Step
Prep: Gather the list of ingredients for this bang bang chicken recipe. Preheat your oven to 400°F with a rack positioned in the center. Set a wire rack inside a sheet pan, and lightly oil the rack or line it with parchment. Cut the chicken breasts into 1½-inch pieces.
Whisk the Dry Ingredients: In a large bowl, whisk together ¾ cup of all-purpose flour, ½ cup of cornstarch, 1 teaspoon of table salt, ½ teaspoon of ground black pepper, 1 teaspoon of garlic powder, ¾ teaspoon of onion powder, and 1 teaspoon of ground paprika.
Add the Wet Ingredients: Add ¾ cup of milk, 1 tablespoon of Sriracha, 1 tablespoon of rice vinegar, and whisk until well-combined. The batter should be thin and pourable.
Toss the Chicken: Add 1½ pounds of boneless, skinless chicken pieces to the batter and toss until evenly coated.
Bread the Chicken: In a second large bowl, add 2 cups of Panko breadcrumbs and season with the remaining 1 teaspoon of salt. Working in batches, transfer the battered chicken to the Panko and toss gently until fully coated, pressing lightly so the crumbs adhere.
Arrange the Chicken: Arrange the coated chicken pieces on the prepared rack in a single layer, leaving space between the pieces so they can crisp on all sides. Elevating the chicken allows for better air circulation, making all sides crispy. If you do not have a wire rack, place the chicken directly on parchment and flip halfway through baking for the best possible crisping.
Bake the Chicken: Bake the breaded chicken bites in the preheated oven for 16-18 minutes, or until the coating is deeply golden and the chicken is cooked through to 165°F.
Make the Bang Bang Sauce: Meanwhile, prepare the sauce by whisking together ¾ cup of mayonnaise, 2 tablespoons of Sriracha, 2 tablespoons of rice vinegar, and 1 tablespoon of honey. Let it sit at room temperature while the chicken bakes so it doesn’t separate once tossed with the hot chicken.
Toss the Chicken: Remove the chicken from the oven and transfer it to a large bowl. Toss with the bang bang sauce until evenly coated. I like to add the sauce in two or three additions, tossing between each, to ensure an even coating.
Bake Again: Return the chicken to the rack and bake for 2-4 minutes more, just until the sauce sets and the coating re-crisps slightly.
Serve: Serve chicken immediately, while hot and crispy! If I’m serving this as an appetizer, I just plate it up with extra sauce on the side. But I also love using this bang bang chicken to make rice bowls for a full meal!
How to Store, Freeze, and Reheat
Store leftover bang bang chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. I recommend reheating chicken in a 375°F oven or air fryer for ultimate crispiness!
More Bite-Sized Chicken Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
Leave a Reply