Bang Bang Chicken

Bang Bang Chicken is a total crowd pleaser! Chicken breast is coated in breadcrumbs, baked to perfection and then tossed with a creamy spicy sauce.

Back when I shared the recipe for the Bonefish Grill fan favorite, “Bang Bang Shrimp“, I started getting folks saying they don’t care for shrimp and asking a chicken version. So here you go!

I tell you, I loved the bang bang shrimp but my kiddos did not. This recipe is the perfect way to please the whole family. The chicken is coated in bread crumbs, baked (no frying needed!) to perfection and then drizzled with the creamy spicy “bang bang sauce”

Trust me when I say that this Bang Bang Chicken Recipe is going to be a hit with the whole family.

WHAT IS BANG BANG SAUCE?

Bang Bang Sauce is a creamy, slightly spicy, sauce that was served over chicken as a street food in China. Then it was made popular in America when the bang bang shrimp recipe landed on the menu at the Bonefish Grill. I remember seeing copycats of it pop up all over restaurants back in the early 2000s. And for good reason, everyone always loved it. It’s the perfect balance of sweet spicy and creamy.

And you only need a handful of ingredients!

WHAT INGREDIENTS DO YOU NEED TO MAKE BANG BANG CHICKEN?

There are two separate parts to this recipe: the chicken and the sauce. Let’s talk first about what you’ll need for the chicken.

CHICKEN: For this recipe, I used boneless skinless chicken breasts. You can also use boneless, skinless thighs as well.

CORNSTARCH: This is part of the coating for the chicken and gives it a bit more of a crisp factor than regular flour would.

EGG/BUTTERMILK: This is to give the breadcrumbs something to stick to.

PANKO BREADCRUMBS: Panko bread crumbs are one of my favorites to use when I’m making any kind of food with a coating. They always add a touch of crispness that you just don’t get from traditional breadcrumbs.

OIL: You aren’t going to be frying the bang bang chicken, you’ll be baking it. But you still want the breadcrumbs to get golden brown. To do that you’re going to want to mix in a little neutral oil, like canola, into the breadcrumbs before you coat the chicken.

SALT/PEPPER/GRANULATED GARLIC: It is very important to season every step of the way. You’ll use salt, pepper and granulated garlic (or garlic powder) to season the chicken, the cornstarch and the breadcrumbs.

To Make the Bang Bang Sauce You’ll Need:

MAYONNAISE: This is where the creaminess comes from.

SRIRACHA: Sriracha gives you the heat.

SWEET CHILI SAUCE: Gives you a hint of tangy sweetness. You should be able to find this in the Asian aisle of the grocery store.

HONEY: Gives a touch more sweetness.

STEP BY STEP INSTRUCTIONS AND PHOTOS:

Instead of frying, like we do in the bang bang shrimp recipe, this recipe involves baking the chicken. I think that makes it a touch easier since you don’t need to work in batches nor clean up after frying. Win!

STEP #1: Preheat oven to 400 degrees. Whisk together all ingredients for the bang bang sauce so that the flavors can mingle while the chicken is cooking.

STEP #2: Season the chicken with 1/2 teaspoon granulated garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper. Toss to coat.

STEP #3: Set up your assembly line. In one bowl combine cornstarch with 1/2 teaspoon granulated garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Use a second bowl to whisk together egg and buttermilk. In a third bowl combine panko bread crumbs, remaining granulated garlic, salt and pepper as well as 2 tablespoons of oil.

STEP#4: Coat the chicken. Dredge each chicken piece in the seasoned cornstarch, dip in the egg wash and finally press into the seasoned panko bread crumbs.

STEP #5: Spray a baking sheet with non-stick spray. Lay chicken in a single layer and bake in preheated oven for 15 minutes. Turn and cook for another 10 – 15 or until breadcrumbs are browned and chicken is cooked through.

STEP #6: Transfer the chicken to a bowl and drizzle with half the sauce. Toss to coat. Add more sauce as desired or serve extra for dipping at the table. Garnish with green onions, optional.

You’ll be surprised at how much this makes! I used 2 large chicken breasts (about 2 pounds) and cut into pieces it fed all four of us with a few pieces left over. Because the sauce can be a bit on the spicy side, I also opted to toss half of the chicken in the sauce and serve the other half with sauce on the side. The nuggets without sauce were a hit with the kiddos!

I served this as the main dish with Garlic Rice and Sautéed Broccoli. It was a great weeknight meal that my whole family loved!

Want more Chicken Recipes? Try these:

Deep Fried Chicken Wings

Instant Pot Chicken Adobo

Cajun Chicken Pasta

Chicken Curry