Description
This Bang Bang Chicken is baked to crispy perfection and tossed in a creamy, sweet, and spicy sauce. A quick and flavorful dinner that’s perfect with rice!
Ingredients
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For the Bang Bang Sauce:
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1 cup mayonnaise
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1/3 cup sweet chili sauce
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1 tsp sriracha sauce
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1 1/2 tbsp honey
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1/2 lime, juiced (about 1 tbsp)
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For the Chicken:
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1 1/2 lbs chicken breasts, cut into bite-sized pieces
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1/3 cup cornstarch
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1 cup buttermilk
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2 eggs
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1 1/2 tsp salt, divided
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1 1/2 tsp garlic powder, divided
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1 tsp black pepper, divided
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3 cups panko breadcrumbs
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1 tsp paprika
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3 tbsp olive oil
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For Serving (Optional):
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Chopped green onions
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Cooked rice
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Instructions
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Preheat & Prepare:
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Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
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Make the Sauce:
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In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice. Cover and refrigerate.
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Set Up the Breading Stations:
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In one shallow bowl, add cornstarch.
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In a second bowl, whisk buttermilk, eggs, ¾ tsp salt, ¾ tsp garlic powder, and ½ tsp pepper.
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In a third bowl, combine breadcrumbs, paprika, remaining salt, garlic powder, and pepper. Add olive oil and mix.
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Bread the Chicken:
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Dip each chicken piece into cornstarch, shaking off excess.
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Coat in the egg mixture, then dredge in breadcrumb mixture.
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Place on the prepared baking sheet.
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Bake the Chicken:
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Bake for 18-20 minutes, until crispy and cooked through (165°F internal temp).
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Coat in Sauce:
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Remove from oven and transfer chicken to a bowl. Toss with ½ of the sauce.
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Serve:
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Notes
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For extra crispiness, broil for 1-2 minutes after baking.
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For a spicier kick, add more sriracha or red pepper flakes.
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Air Fryer Option: Cook at 400°F for 12-14 minutes, shaking halfway.
Nutrition
- Serving Size: 1 plate
- Calories: 1030
- Sugar: 12g
- Sodium: 950mg
- Fat: 58g
- Saturated Fat: 10g
- Unsaturated Fat: 42g
- Trans Fat: 1g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 56g
- Cholesterol: 210mg