Bang Bang Chicken Checks All the Boxes

Get ready for crispy, juicy chicken bites that’ll make everyone at your dinner table absolutely happy! Kids and adults both go crazy for these golden nuggets with their sweet and spicy sauce. The best part is they’re baked, not fried, so you can feel good about serving them any night of the week.

Recipe Details

Timing & Servings: Active Time: 20 minutes, Total Time: 30 minutes, Serves: 4 people.

Nutrition Profile: Sesame-Free, Diabetes-Friendly, Nut-Free, Dairy-Free, High-Protein.

Nutrition Facts (per serving): 395 Calories, 23g Fat, 16g Carbs, 29g Protein.

Ingredients You’ll Need

Whole-wheat panko breadcrumbs: You’ll need 1¼ cups of these golden gems. They give you that perfect crispy coating that’s way better than regular breadcrumbs!

Neutral oil: Just 1 tablespoon of canola or avocado oil works great. This helps the panko get extra crispy in the oven.

Chicken breasts: 1 pound of boneless, skinless chicken breasts cut into 1½-inch pieces. Try to keep them about the same size so they cook evenly!

Mayonnaise: 1 tablespoon plus ⅓ cup, divided. This is the secret trick that keeps your chicken super juicy and tender.

Sweet chili sauce: 2 tablespoons of this sweet and tangy sauce. You can find it in the Asian section of most grocery stores.

Lime juice: 1½ tablespoons of fresh lime juice adds that bright, zesty flavor. Fresh is always best, but bottled works too!

Sriracha: 1 tablespoon gives you just the right amount of heat. Add more if you like things spicy!

Onion powder: 1 teaspoon adds a subtle savory flavor that makes everything taste amazing.

Salt: ¼ teaspoon to finish everything off perfectly.

How to Make Bang Bang Chicken

Step 1: Preheat your oven to 450°F. Place a wire rack on a rimmed baking sheet. Mix the panko and oil together in a wide shallow bowl or pie plate. Toss the chicken pieces with 1 tablespoon of mayonnaise in a medium bowl until every piece is coated.

Step 2: Take one chicken piece at a time and roll it in the panko mixture. Make sure each piece gets completely covered with those crispy crumbs. Place the coated chicken on your prepared rack, giving each piece some space. Throw away any leftover panko mixture.

Step 3: Bake the chicken for 10 to 12 minutes. You’ll know it’s done when an instant-read thermometer shows 165°F in the thickest part. The outside should look golden and crispy!

Step 4: While the chicken bakes, whisk together the sweet chili sauce, lime juice, Sriracha, onion powder, and the remaining ⅓ cup mayonnaise in a small bowl. Mix until it’s nice and smooth.

Step 5: Move your crispy chicken nuggets to a large plate and sprinkle them with salt. Drizzle half of the sauce over the top. Save the other half for dipping!

Easy and Quick Bang Bang Chicken Version

Want to make this even faster? You can use store-bought popcorn chicken instead! Just bake according to the package directions, then toss with the bang bang sauce. You’ll have dinner ready in about 15 minutes, and it still tastes amazing!

Serving Ideas

This crispy chicken makes a complete meal when you serve it over steamed rice or with roasted vegetables. Try it with some crunchy coleslaw or crispy french fries for a fun dinner. The kids will love dipping everything in that creamy, spicy sauce!

Storage

Store leftover chicken in the fridge for up to 3 days in a covered container. To reheat, pop it in a 400°F oven for 5-7 minutes to get it crispy again. The sauce keeps in the fridge for up to a week!

Substitutions

No whole-wheat panko? Regular panko works just fine! You can swap the chicken breasts for chicken thighs if you want them extra juicy. If you don’t have sweet chili sauce, try mixing 2 tablespoons honey with 1 teaspoon red pepper flakes.

Pro Tips

• Perfect coating: Pat your chicken dry before coating with mayo for the crispiest results.
• Even cooking: Cut all chicken pieces the same size so they finish cooking at the same time.
• Extra crispy: Don’t skip the wire rack – it lets air flow around the chicken for maximum crispiness.
• Sauce control: Start with less Sriracha if you’re not sure about the heat level. You can always add more!

FAQs

Can I make this ahead of time?

You bet! You can bread the chicken pieces up to 4 hours ahead and keep them in the fridge. Just bake them when you’re ready to eat. The sauce can be made up to 3 days ahead too!

What if I don’t have a wire rack?

No worries! You can bake the chicken directly on a parchment-lined baking sheet. Just flip the pieces halfway through cooking to make sure both sides get crispy.

Can I freeze these chicken bites?

Sure! Freeze the cooked chicken for up to 3 months. Reheat them straight from frozen in a 400°F oven for 10-12 minutes until they’re heated through and crispy again.

Is there a way to make this less spicy?

Absolutely! Just cut the Sriracha in half or leave it out completely. The sweet chili sauce still gives you tons of flavor without the heat. You can always serve extra Sriracha on the side for those who want more kick!

I’d love to hear how your bang bang chicken turns out! Drop a comment below and let me know if your family loves it as much as mine does. Happy cooking!