🍗 Baked Bang Bang Chicken

Here’s a delicious, lighter take on a restaurant favorite: Baked Bang Bang Chicken! It’s crispy, spicy, and coated in a creamy sweet chili sauce — no deep frying needed.

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🍗 Baked Bang Bang Chicken

Tender baked chicken bites tossed in a creamy, spicy-sweet Bang Bang sauce. Crispy on the outside, juicy on the inside — perfect as an appetizer or over rice.

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⏱️ Time:

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

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✅ Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized chunks
• 1 cup buttermilk (or regular milk with 1 tsp vinegar or lemon juice)
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• Cooking spray or a little oil (for baking)

For the Bang Bang Sauce:

• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 1–2 tablespoons Sriracha (adjust to heat preference)
• 1 tablespoon honey or sugar (optional for sweetness)
• 1 teaspoon rice vinegar or lime juice (optional for brightness)

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👩‍🍳 Instructions

1. Marinate
   Place chicken in a bowl with buttermilk. Let sit while you prepare the coating and sauce.
2. Prepare Breading Station
   In one bowl, mix flour, salt, pepper, paprika. In another, place panko.
3. Coat Chicken
   Remove chicken from buttermilk. Dredge in flour mixture, then press into panko to coat.
4. Bake
   Preheat oven to 400°F (200°C). Place chicken on a parchment-lined baking sheet. Spray with oil or cooking spray.
   Bake for 20–25 minutes, flipping halfway through, until golden and cooked through.
5. Make Sauce
   In a bowl, mix all Bang Bang sauce ingredients until smooth.
6. Toss & Serve
   Let baked chicken cool slightly. Toss with sauce just before serving, or drizzle on top for crispy texture.

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🍽️ Serving Ideas

• Serve over rice or lettuce for a bowl-style meal
• Add sliced green onions and sesame seeds on top
• Great as a party appetizer with toothpicks!

📝 Notes:

• Buttermilk substitute: If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar. Let it sit 5 minutes before using.
• Spice level: Adjust Sriracha in the sauce to control heat. Start with 1 tablespoon and add more if you like it spicier.
• Sauce texture: For a thinner sauce, add a splash of water or more rice vinegar.
• Make ahead: You can bake the chicken ahead, store it in the fridge, and toss with sauce just before serving to keep it crispy.
• Gluten-free: Use gluten-free flour and panko breadcrumbs to make this gluten-free.

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💡 Tips for the Best Results:

1. Press the breadcrumbs firmly onto the chicken pieces for a crispy coating.
2. Use a wire rack on the baking sheet if possible to allow air circulation and crispier chicken all around.
3. Don’t overcrowd the pan — give chicken pieces space to crisp instead of steaming.
4. Let chicken rest a few minutes after baking before tossing in sauce so it holds texture.
5. Serve immediately after coating with sauce for the best crunch and flavor contrast.