Bang Bang Chicken

Bang Bang Chicken is a crispy oven-baked chicken recipe coated in seasoned panko breadcrumbs and served with a creamy bang bang sauce made with mayonnaise, sweet chilli, and sriracha. This easy chicken recipe is perfect for dinner, appetizers, or party food. With bold flavor and a crunchy texture, it’s ideal for quick family meals or game day snacks. Serve with rice, noodles, or fresh salad for a simple and tasty meal.

Crispy baked chicken pieces coated in seasoned panko breadcrumbs and drizzled with a bold, creamy bang bang sauce made with mayonnaise, sweet chilli, and sriracha. Perfect as a main dish, appetizer, or party snack.

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Ingredients

For the Crispy Chicken

• 3 chicken breasts (approx. 525g / 1.1 lbs), cut into bite-sized pieces
• 3 tbsp cornflour (cornstarch in the US)
• 120 ml (½ cup) buttermilk
• 1 egg
• ¾ tsp garlic salt
• ¼ tsp white pepper
• 1 tsp salt
• 150 g (3 cups) panko breadcrumbs
• 1 tsp paprika
• ½ tsp black pepper
• ½ tsp celery salt
• ¼ tsp white pepper
• 2 tbsp olive oil

For the Bang Bang Sauce

• 120 ml (½ cup) mayonnaise
• 2 tbsp sweet chilli sauce
• 1 tbsp sriracha chilli sauce
• 1 tsp honey

For Serving

• 4 spring onions, thinly sliced
• 1 red chilli, thinly sliced

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Instructions

1. Preheat the oven:
   Set your oven to 200°C (fan) / 400°F.
2. Prepare the bang bang sauce:
   In a small bowl, mix together the mayonnaise, sweet chilli sauce, sriracha, and honey. Set aside.
3. Set up three bowls:
   • Bowl 1: Cornflour
   • Bowl 2: Buttermilk, egg, garlic salt, white pepper, and salt — whisk to combine
   • Bowl 3: Panko breadcrumbs, paprika, black pepper, celery salt, white pepper, and olive oil — mix until the breadcrumbs are evenly coated with oil
4. Coat the chicken:
   Dip each chicken piece first in the cornflour, then the buttermilk mixture, and finally the seasoned panko breadcrumbs. Press lightly to ensure even coating.
5. Bake:
   Arrange the coated chicken on a lined baking tray. Bake for 20 minutes, until golden and fully cooked through.
6. Serve:
   Transfer the crispy chicken to a serving bowl. Drizzle with half of the bang bang sauce. Garnish with sliced spring onions and red chilli. Serve the remaining sauce on the side for dipping.

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Tips

• Use boneless chicken thighs for a juicier result.
• Lightly spray the coated chicken with cooking oil before baking to help it crisp up more.
• Cut the chicken into uniform pieces for even cooking.
• Use preheated baking trays for extra crunch.

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Variations and Substitutions

• Air fryer method: Cook at 200°C (400°F) for 14–16 minutes, shaking halfway through.
• Make it milder: Reduce or skip the sriracha in the sauce.
• Make it gluten-free: Use gluten-free breadcrumbs and ensure all sauces are gluten-free.
• No salad cream or buttermilk? Mix regular milk with 1 tsp lemon juice and let sit for 5 minutes to make a quick substitute.

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FAQs

Can I prepare this in advance?
Yes, you can bread the chicken ahead of time and refrigerate for up to 4 hours before baking.

Can I freeze it?
Freeze the breaded but uncooked chicken pieces in a single layer. Bake from frozen, adding 5–7 extra minutes to the cooking time.

Is this recipe spicy?
It has a mild-to-medium heat. Adjust the amount of sriracha to your preference.

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Serving Suggestions

• Serve with rice or noodles for a complete meal.
• Pair with a crisp side salad or Asian slaw.
• Make bang bang chicken wraps using tortillas, lettuce, and cucumber.
• Serve as an appetizer or party finger food with extra dipping sauce on the side.

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Why You’ll Love This Recipe

• Crispy and flavorful: Crunchy coating without deep frying.
• Bold sauce: Creamy, sweet, tangy, and spicy in every bite.
• Oven-baked: Healthier than traditional fried versions.
• Great for any occasion: Works as a weeknight dinner or a party appetizer.
• Easy to customize: Adjust spice level or cooking method to suit your needs.