Baked Bang Bang Chicken is a crispy, flavor-packed takeout favorite made lighter by baking instead of frying—and it’s ready in just 30 minutes. Coated in crunchy breadcrumbs and tossed in a creamy, spicy-sweet homemade Bang Bang sauce, this dish delivers big restaurant-style flavor with less guilt.
This family-friendly chicken recipe fits perfectly into a busy schedule. Baking keeps it healthier than traditional fried versions, while still giving you that satisfying crunch. It also pairs easily with a wide variety of sides, making it a flexible option for weeknight dinners.
The chicken is breaded using a simple four-bowl setup: one for the sauce, one for whisked eggs, one for flour, and one for seasoned breadcrumbs. Bite-sized pieces of chicken are coated, baked until golden, and then drizzled or tossed with the signature sauce.
Bang Bang Sauce is a bold mix of mayonnaise, sriracha, vinegar, and sugar. It’s tangy, lightly spicy, and totally addictive. The heat is mild enough for most palates, but you can easily turn it up with extra sriracha or red pepper flakes.
This versatile sauce works beautifully on other proteins too—shrimp, tofu, or chicken thighs all soak up the flavor perfectly. The vinegar in the sauce helps keep everything juicy and tender, even without frying.
Traditionally, Bang Bang Chicken gets its name from an old Chinese technique where chicken was tenderized by pounding it with a stick to break it into smaller pieces. While we skip that step, the sauce does the work of keeping the chicken tender and flavorful.
Serve Baked Bang Bang Chicken with peanut noodles, tofu stir-fry, crunchy Asian slaw, or classic potstickers for a complete and seriously satisfying meal.
Baked Bang Bang Chicken
Baked Bang Bang Chicken is a crispy, flavor-packed takeout favorite made lighter by baking instead of frying—and it’s ready in just 30 minutes. Coated in crunchy breadcrumbs and tossed in a creamy, spicy-sweet homemade Bang Bang sauce, this dish delivers big restaurant-style flavor with less guilt.
Ingredients
- 1/2 cup light mayonnaise
- 2 tablespoons Sriracha
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 2 large eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 2 chicken breasts , boneless skinless
- 1 cup flour
- 2 cups panko breadcrumbs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Vegetable oil spray
Instructions
- In a small bowl, stir together the mayonnaise, sriracha, sugar, and vinegar. Set aside.
- In a shallow bowl, whisk the eggs with the salt and pepper. Cut the chicken breasts into 1-inch pieces and place the flour in a separate shallow bowl.
- In another shallow bowl, combine the breadcrumbs, onion powder, and garlic powder.
- Preheat the oven to 375°F.
- Coat each piece of chicken in the flour, then dip it into the egg mixture, and finally roll it in the panko mixture. Arrange the coated chicken on a large baking sheet.
- Lightly spray the chicken with vegetable oil spray for about 2 seconds.
- Bake for 22–25 minutes, or until the chicken is golden brown and cooked through. While the chicken is still hot, toss it with the sriracha mayonnaise mixture and serve.
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