Bang Bang Chicken: Crispy, Spicy & Irresistible

Summary:

This easy oven-baked version of the classic dish features tender, panko-crusted chicken coated in a creamy, sweet, and spicy chili sauce. With no need for deep frying, it's a lighter take on a favorite, perfect for an appetizer or main dish. Serve with extra sauce for dipping and enjoy the bold flavors!

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Lovely Recipes

Crispy Bang Bang Chicken

This Bang Bang Chicken is inspired by the famous Bonefish Grill Bang Bang Shrimp, featuring crispy, panko-crusted chicken bites drizzled with a creamy, sweet, and spicy chili sauce. Using mayonnaise to coat the chicken ensures a juicy, tender texture while baking—no egg wash needed! Want an extra kick? Add more Sriracha for extra heat.

Ingredients

  • 1 ¼ cups whole-wheat panko breadcrumbs

  • 1 tablespoon neutral oil, such as canola or avocado

  • 1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces

  • 1 tablespoon mayonnaise plus 1/3 cup, divided

  • 2 tablespoons sweet chili sauce

  • 1½ tablespoons lime juice

  • 1 tablespoon Sriracha

  • 1 teaspoon onion powder

  • ¼ teaspoon salt


Directions

  1. Preheat & Prep: Preheat your oven to 450°F. Line a rimmed baking sheet with a wire rack. In a shallow bowl or pie plate, mix panko breadcrumbs with oil. In a separate bowl, toss the chicken pieces with 1 tablespoon of mayonnaise until fully coated.

  2. Coat & Bake: One piece at a time, dredge the chicken in the panko mixture, ensuring an even coating. Arrange the coated pieces on the prepared rack, spacing them apart. Discard any leftover panko mixture. Bake for 10-12 minutes, or until the thickest part of the chicken reaches 165°F on an instant-read thermometer.

  3. Make the Sauce: While the chicken bakes, whisk together chili sauce, lime juice, Sriracha, onion powder, and the remaining 1/3 cup of mayonnaise in a small bowl until smooth.

  4. Serve & Enjoy: Transfer the baked chicken to a plate and sprinkle with salt. Drizzle with 1/4 cup of the sauce, and serve the remaining sauce on the side for dipping.