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Bang Bang Chicken featured image showcasing the delicious and spicy Szechuan dish.

Bang Bang Chicken Ultimate Bake

This Bang Bang Chicken recipe offers a creamy, spicy, and flavorful baked chicken dish that's easy to make at home. Tender chicken pieces are coated in a dreamy Bang Bang sauce, making it a perfect weeknight dinner or crowd-pleasing appetizer.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-inspired
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper optional
  • 1 cup mayonnaise
  • 1/2 cup sweet chili sauce
  • 2 tablespoons sriracha
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • Chopped green onions for garnish
  • Sesame seeds for garnish
  • Red pepper flakes for garnish

Equipment

  • Large bowl
  • whisk
  • baking sheet
  • parchment paper
  • Medium bowl
  • Serving platter

Method
 

  1. In a large bowl, combine the chicken cubes with buttermilk, salt, and pepper. Ensure all pieces are coated.
  2. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.
  3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  4. In a separate bowl, whisk together the flour, cornstarch, garlic powder, paprika, and cayenne pepper (if using).
  5. Remove the chicken from the buttermilk marinade, letting any excess drip off.
  6. Dredge each piece of chicken in the flour mixture, ensuring it's fully coated. Press the flour mixture onto the chicken for better adhesion.
  7. Place the coated chicken pieces in a single layer on the prepared baking sheet, making sure they aren't overcrowded.
  8. Bake the chicken for 20-25 minutes, or until it's cooked through and golden brown. The internal temperature should reach 165°F (74°C).
  9. Flip the chicken halfway through baking to ensure even browning.
  10. While the chicken is baking, prepare the Bang Bang sauce. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey until smooth.
  11. Taste and adjust the sriracha to your preferred level of spiciness.
  12. Once the chicken is cooked, remove it from the oven and let it cool slightly.
  13. In a large bowl, gently toss the baked chicken with the Bang Bang sauce until evenly coated.
  14. Transfer the Bang Bang Chicken to a serving platter.
  15. Garnish with chopped green onions, sesame seeds, and red pepper flakes (if desired).
  16. Serve immediately and enjoy over rice or noodles, or on its own.

Notes

For extra tender chicken, don't skip the buttermilk marinade. If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using. Cornstarch is your secret weapon for extra crispy chicken. The beauty of Bang Bang sauce is that you can customize the spice level to your liking. Start with a small amount of sriracha and add more until you reach your desired heat. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.