Bang Bang Chicken: Crispy, Spicy & Irresistible
On
23/03/2025Reading time:
6 min
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!
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
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.
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.
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.
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.