About This Recipe

Bang Bang Chicken is the recipe everyone asks you to make again. Golden panko-crusted chicken — baked crispy in the oven or air fryer without a drop of frying oil — tossed in a ridiculously good creamy sweet-and-spicy sauce made from mayo, sweet chili sauce, and sriracha. It's the kind of dish that disappears in minutes at every gathering. The bang bang sauce is the hero here: cooling mayo balances the sweet chili, while sriracha brings the heat and honey rounds everything out. You can dial the spice up or down, serve it over rice, stuff it in tacos, or just eat it straight from the pan. We won't judge.

Nutrition estimates based on USDA FoodData Central. Values are per serving and may vary.

Why You'll Love It

  • Baked or air fried — all the crunch of fried chicken without the mess
  • The bang bang sauce takes 60 seconds to make and elevates everything
  • Kid-friendly with less sriracha; adult-approved with more
  • Meal prep winner — stays crispy in the air fryer for leftovers

Bang Bang Chicken

Crispy bang bang chicken with sauce
10 min
Prep
20 min
Cook
30 min
Total
4
Servings
⭐ 4.9
Rating
480
Calories

Ingredients

  • 1.5 lbs chicken breast, bite-size
  • 1 cup panko breadcrumbs
  • ½ cup all-purpose flour
  • 2 eggs, beaten
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt & pepper
  • ½ cup mayonnaise
  • 3 tbsp sweet chili sauce
  • 1 tbsp sriracha
  • 1 tsp honey
  • Green onions & sesame seeds

Instructions

  1. 1Preheat Oven to 425°F or air fryer to 400°F. Set up flour / egg / seasoned panko breading station.
  2. 2Bread chicken Season, then coat each piece: flour → egg → panko. Press firmly.
  3. 3Cook Bake 18–20 min on a wire rack, flipping halfway. Air fryer: 12–14 min, shaking halfway.
  4. 4Make sauce Whisk mayo, sweet chili, sriracha, rice vinegar, and honey together.
  5. 5Sauce & serve Toss hot chicken in sauce. Top with green onions and sesame seeds.

Ingredients

1.5 lbs chicken breast 1 cup panko breadcrumbs ½ cup flour 2 eggs, beaten Garlic powder + paprika ½ cup mayonnaise 3 tbsp sweet chili sauce 1 tbsp sriracha 1 tsp rice vinegar 1 tsp honey Green onions Sesame seeds

Step-by-Step Instructions

  1. 1

    Set up the breading station

    Preheat oven to 425°F (220°C) — if using a wire rack set on a sheet pan, spray the rack with cooking spray. Set up three shallow bowls: flour in the first, beaten eggs in the second, and panko mixed with garlic powder, onion powder, paprika, salt, and pepper in the third. Cut chicken into bite-size pieces (about 1.5 inches).

  2. 2

    Bread the chicken

    Working in batches, coat each chicken piece: first in flour (shake off excess), then dip in egg, then press firmly into the seasoned panko. The pressing is key — really pack the panko onto the chicken so it forms a thick crust that won't fall off during baking. Place on the prepared wire rack.

  3. 3

    Bake or air fry

    Oven method: Bake on a wire rack set over a sheet pan for 18–20 minutes at 425°F, flipping halfway through, until golden brown and the internal temperature reaches 165°F. Air fryer method: Air fry at 400°F for 12–14 minutes, shaking the basket at the halfway point. The wire rack in the oven and the air fryer basket both allow air to circulate under the chicken for even crispiness all around.

  4. 4

    Make the bang bang sauce

    In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey until smooth and uniform. Taste and adjust: more sriracha for heat, more honey for sweetness, more sweet chili for a saucier texture. This sauce keeps in the fridge for up to 2 weeks — make extra.

  5. 5

    Toss and serve

    Add the hot crispy chicken to a large bowl, pour the bang bang sauce over the top, and toss gently to coat every piece. Don't drown the chicken — you want sauce on every piece but not so much that the coating goes soggy. Plate and garnish with thinly sliced green onions and a sprinkle of sesame seeds. Serve immediately.

Pro Tips

🏆 Chef's Tips for Perfect Results
  • Wire rack in the oven. Elevating the chicken allows heat to circulate underneath — the bottom crust stays as crunchy as the top. Sheet pan directly = soggy bottom.
  • Pat chicken dry. Moisture is the enemy of crunch. Pat chicken pieces thoroughly with paper towels before breading so the flour adheres properly.
  • Press the panko. Don't just dip — firmly press the panko onto each piece to form a thick, adherent crust. This prevents the coating from falling off in the oven.
  • Sauce at the last second. Toss in sauce right before serving. Sauced chicken sitting for 10+ minutes loses its crunch. Drizzle instead of toss if serving at a party.

Delicious Variations

🔄 Ways to Switch It Up
  • Bang Bang Shrimp: The original Bonefish Grill version — coat large shrimp in the same breading and cook for 8–10 minutes in the air fryer. Toss in bang bang sauce and serve over lettuce cups.
  • Bang Bang Cauliflower: Use cauliflower florets for a vegetarian version. Bake at 425°F for 22–25 minutes until the edges are crispy and caramelized.
  • Bang Bang Tacos: Serve the sauced chicken in warm flour tortillas with shredded cabbage, extra bang bang sauce, and lime wedges.
  • Bang Bang Rice Bowl: Serve over steamed jasmine rice with sliced cucumber, shredded carrots, and a drizzle of extra sauce.

Frequently Asked Questions

Bang bang sauce is a creamy, sweet-spicy sauce: mayonnaise (the creamy base), sweet chili sauce (sweet heat), sriracha (sharp heat), a touch of honey (balance), and a splash of rice vinegar (brightness). It takes 60 seconds to make and transforms anything it touches. Store leftovers in the fridge for up to 2 weeks.
Toss in sauce immediately before serving — not before. For parties, keep sauce on the side for dipping so guests can sauce their own portions and the chicken stays crispy throughout. Reheat leftovers in the air fryer at 375°F for 5 minutes to restore crunch.
You can bread the chicken up to 24 hours ahead and refrigerate on the rack (uncovered) before baking. The sauce keeps for 2 weeks in the fridge. Bake and sauce right before serving for the best texture. Leftovers reheat wonderfully in the air fryer — 5 minutes at 375°F brings back most of the crunch.

Nutrition Per Serving

480
Calories
38g
Protein
28g
Carbs
22g
Fat
1g
Fiber
8g
Sugar
720mg
Sodium
480mg
Potassium