Bang Bang Chicken Recipe

oven baked bang bang chicken pieces on a white plate drizzled with bang bang sauce and green onions.

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These crispy baked bang bang chicken bites are a healthier take on the classic appetizer. Coated in Panko breadcrumbs and finished with a creamy bang bang sauce, they're as delicious as a finger food as they are on a rice bowl.

Prep Time25

Cook Time25

Total Time50

Course: Dinner, Main Course

Cuisine: Chinese

Servings: people

Calories: 797kcal

Author: Becky Hardin

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

*Whole milk gives the richest batter, but any dairy or unsweetened plant-based milk works.

**Rice vinegar can be replaced with apple cider vinegar if needed.

***Chicken breasts stay lean and neutral, letting the bold sauce shine. But thighs can be substituted for a juicier result with a slightly longer bake time.

****Panko creates a lighter, airier crust than traditional breadcrumbs, allowing heat to circulate and keeping the chicken crisp even after saucing.

*****Maple syrup or agave can be substituted with a slight flavor change.

Becky's Top Tips:

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.

Air Fryer Instructions: This recipe can be air-fried at 380°F in batches until crisp, then sauced and returned briefly to set the glaze.

Make-Ahead: The chicken can be battered and breaded up to 8 hours ahead and stored uncovered in the fridge, which actually helps the coating adhere better during baking.

Storage: Store bang bang chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition