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.

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

Instructions

Preheat the oven:
Set your oven to 200°C (fan) / 400°F.
Prepare the bang bang sauce:
In a small bowl, mix together the mayonnaise, sweet chilli sauce, sriracha, and honey. Set aside.
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
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.
Bake:
Arrange the coated chicken on a lined baking tray. Bake for 20 minutes, until golden and fully cooked through.
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.

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.

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.

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.

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.

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.