Crispy baked chicken drizzled with sweet-and-spicy sauce makes this Bang Bang Chicken recipe a weeknight winner. Discover how easy it is to make this restaurant-style dish at home. Better yet, you can whip up the signature sauce while the oven preheats.
Whether you’re cooking for family dinners or entertaining guests, this crowd-pleasing recipe delivers bold flavors that everyone will love.
Why You’ll Love This Bang Bang Chicken
People adore this dish for several good reasons. First, the flavor combination creates the perfect balance between sweet and spicy. Second, you get wonderfully crispy chicken without deep-frying mess. Finally, the meal comes together quickly with minimal hands-on time.
Crowd-Pleasing Flavors
The contrast between sweet chili sauce and savory seasonings makes every bite addictive. Unlike some Asian-inspired dishes, this version won’t leave your kitchen smelling like grease for days since it’s baked not fried. The sauce also works beautifully on other proteins if you enjoy experimenting with different mains.
Meal Prep Friendly
From prep to plating, this dish takes under 40 minutes to complete. You can also prepare the sauce ahead of time for faster assembly. When cooked through, the chicken thighs stay deliciously juicy inside while developing a beautiful caramelized crust on the outside.
Recipe
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Bang Bang Chicken
- Total Time: 35 min
- Yield: 4 servings 1x
Description
Crispy baked chicken with sweet-and-spicy bang bang sauce served with fresh vegetables over rice
Ingredients
- 1 cup (250 g) whole-egg mayonnaise (see note 1 about gluten)
- ¼ cup (60 g) sweet chilli sauce (see note 1 about gluten)
- 1 tbsp sriracha or hot chilli sauce (optional) (see note 1 about gluten)
- 1 tbsp honey
- 1 tbsp lime juice
- 600 g (1 lb 5 oz) boneless chicken thighs, skin on or off
- 1 tsp sweet paprika
- 1 tsp onion powder
- ¼ tsp freshly cracked black pepper
- 1 tbsp tamari or gluten-free soy sauce
- 1 tbsp brown sugar
- 1 tbsp olive oil
- ¼ cup (60 g) bang bang sauce (see above)
- 1 spring onion (scallion), sliced
- Steamed rice
- 1 cup (75 g) shredded red cabbage
- 2 carrots, grated or julienned
- 1 cucumber, sliced
- 1 spring onion (scallion), finely sliced
Instructions
- Preheat the oven to 220°C (425°F). Line a baking tray with baking (parchment) paper.
- Combine the bang bang sauce ingredients in a small bowl and set aside. Reserve one-quarter of the sauce in a separate bowl to brush over the raw chicken prior to baking.
- Place the chicken on a chopping board with a sheet of baking paper over the top. Use a mallet or rolling pin to pound the chicken to an even thickness. Cut each piece in half vertically.
- Place the chicken in a large shallow bowl and add the sweet paprika, onion powder, black pepper, tamari, brown sugar and olive oil. Using tongs, toss the chicken to coat it evenly in the marinade.
- Arrange the chicken on the prepared baking tray, so that it is not overlapping. This is important. If the chicken is overcrowded in the baking tray, it will “steam” and it will be much more difficult to achieve a caramelised crust.
- Using a pastry brush, brush the reserved one-quarter of the bang bang sauce all over the tops of the chicken pieces.
- Bake the chicken for 25–30 minutes or until golden and cooked through (see note 1 for troubleshooting).
- Serve with steamed rice, red cabbage, carrot and cucumber. Drizzle with the remaining bang bang sauce and sprinkle with spring onions.
Notes
- Note 1: Check labels for gluten content – some chili sauces and soy sauces contain wheat.
- For extra crispiness, broil chicken during last 2-3 minutes of baking time.
- Prep Time: 5 min
- Cook Time: 30 min
- Category: Main Course
- Method: Baked
- Cuisine: Asian-American Fusion
Nutrition
- Calories: 742 calories
- Sugar: 13.8 g
- Sodium: 963.5 mg
- Fat: 51.6 g
- Carbohydrates: 35.8 g
- Fiber: 4.4 g
- Protein: 34.2 g
Ingredients and Substitutions
This recipe calls for simple pantry staples and fresh produce. Always check ingredient labels when buying pre-made sauces to ensure quality. Here’s what you’ll need and possible swaps:
Sauce Components
- 1 cup (250 g) mayonnaise (look for egg-based versions without wine vinegar)
- ¼ cup (60 g) sweet chili sauce
- 1 tablespoon sriracha or similar chili-based sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
Chicken and Marinade
- 1 lb 5 oz (600 g) boneless chicken thighs
- 1 teaspoon sweet paprika
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
- 1 tablespoon tamari or gluten-free soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
For serving: steamed rice, shredded red cabbage (75 g/about 1 cup), grated carrots, sliced cucumber, and spring onions.
How to Make Bang Bang Chicken
Follow these simple steps to create perfectly cooked chicken with restaurant-quality sauce. Proper oven temperature and spacing between chicken pieces ensure ideal texture.
Step 1: Prepare Sauce and Chicken
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Whisk together all sauce ingredients in a small bowl. Set aside ¼ cup sauce for brushing raw chicken later. Place chicken between baking paper sheets and pound to even thickness. Slice each thigh vertically into two portions.
Step 2: Marinate Chicken
Combine paprika, onion powder, pepper, tamari, brown sugar, and olive oil in a large bowl. Toss chicken pieces until fully coated. Arrange thighs in a single layer on baking sheet without overlapping to prevent steaming.
Step 3: Bake and Garnish
Brush reserved sauce over chicken. Bake 25-30 minutes until golden and crispy internal reaches 165°F (74°C). While chicken cooks, prepare rice and chop vegetables for serving. Drizzle remaining sauce over cooked chicken and garnish with spring onions.
Pro Tips for Success
Follow these expert recommendations to avoid common pitfalls and elevate your dish:
- Pound chicken to uniform thickness – promotes even cooking
- Don’t overcrowd baking sheet – maintains crispiness
- Broil briefly if seeking extra caramelization
- Rest chicken 5 minutes before slicing
Flavor Variations
Customize this recipe based on preference or ingredients available. Here are four delicious twists:
Protein Swaps
Substitute shrimp, salmon, or tofu for chicken. Reducing cooking time as needed. Shrimp cooks in about 8-10 minutes at 425°F.
Heat Adjustments
Control spice levels by modifying chili sauce amounts. Add ½ teaspoon chili flakes for extra heat or reduce sriracha for milder versions. Explore our Hawaiian-inspired chicken recipe if you prefer tropical flavors.
Cooking Methods
Air fry at 400°F for 12-15 minutes or grill over medium heat. Both methods deliver tasty results.
Salad Bowl Style
Serve over mixed greens instead of rice for lower-carb option. Top with sesame seeds for extra crunch.
Serving Suggestions
Complete your meal with complementary sides and creative presentations. The combination of crispy vegetables and perfectly cooked rice balances the rich sauce beautifully. For another easy chicken idea, try our slow-cooker BBQ chicken loaded with smoky flavors.
- Jasmine or brown rice – fragrant grain options
- Quick-pickled vegetables – tangy contrast
- Steamed broccoli – adds vibrant color
- Fortune cookies – playful dessert
Storage and Freezing Instructions
Store leftovers properly to maintain quality. Refrigerate chicken and sauce separately in airtight containers up to 4 days. Reheat in oven or air fryer for best texture.
Freezing Steps
- Cool cooked chicken completely
- Wrap individual portions in freezer paper
- Place in freezer bags removing excess air
- Store up to 3 months
Thaw frozen chicken overnight in refrigerator before reheating. While you can freeze the sauce, mayonnaise-based versions may separate slightly upon thawing. Whisky vigorously to restore smooth consistency.
Nutrition Facts per Serving
| Calories | Fat | Carbs | Protein | Fiber | Sugar | Sodium |
|---|---|---|---|---|---|---|
| 742 | 51.6g | 35.8g | 34.2g | 4.4g | 13.8g | 963.5mg |
FAQs About Bang Bang Chicken
Can I make this recipe gluten-free?
Absolutely. Use tamari instead of regular soy sauce and ensure all sauces carry gluten-free certifications. Some chili sauces contain wheat-based thickeners.
What if my sauce splits?
Gradually whisk in warm water teaspoon by teaspoon until emulsified again. Alternatively, blend briefly with immersion blender.
Can I use chicken breasts?
Yes, but pound thicker portions to ensure even cooking. Consider marinating longer for juicier results. Check out our creamy gnocchi chicken soup for tender breast applications.
Is freezing recommended?
Freeze cooked chicken successfully following proper storage techniques. Sauce may require vigorous whisking after thawing.
Final Thoughts
This Bang Bang Chicken recipe brings restaurant-quality flavors to your home kitchen without complicated techniques. The bold sauce perfectly complements crispy baked chicken while colorful veggies add freshness. Once you master this easy weeknight dish, you’ll find yourself returning to the recipe often. Enjoy experimenting with different spice levels and serving styles to make it your signature meal!
