#BAKED #BANG #BANG #CHICKEN
BAKED BANG BANG CHICKEN
Baked Bang Bang Chicken is a crispy chicken Chinese restaurant favorite served in a delicious spicy homemade sauce, ready in 30 minutes.
Bang Bang Chicken – From the super crispy chicken coated in buttermilk and Panko breadcrumbs to the delicious sweet chili mayo, this recipe is perfection! You won’t be able to keep your hands off it.
INGREDIENTS:
1/2 cup vegetable oil, or more, as needed
1 cup buttermilk
3/4 cup all-purpose flour
1/2 cup cornstarch
1 large egg
1 tablespoon hot sauce
Kosher salt and freshly ground black pepper, to taste
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup Panko*
FOR THE SAUCE
1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon honey
2 teaspoons Frank’s Hot Sauce
INSTRUCTIONS
Preheat oven to 375°F. Cut chicken into bite-sized pieces (about 1 inch long). In a small bowl, whisk eggs. In another bowl, add cornstarch. Coat chicken in egg mixture and then lightly roll in cornstarch. Place on a large baking sheet lined with parchment paper. Repeat until all chicken is coated.
Bake chicken for about 10-12 minutes in top half of oven or until chicken is almost completely cooked. The chicken should start to have a pale yellow coating formed over it from the cornstarch and egg mixture. Flip chicken pieces and cook for an additional 5 minutes. Chicken should be completely cooked.
While chicken is cooking, make the sauce. Add all ingredients into a small bowl and whisk until uniform and no mayonnaise lumps remain.
Remove chicken from oven. A few pieces may have some remaining cornstarch powder on it. Dust any spots of cornstarch off. Turn oven to low broil. Place chicken back in and let chicken cook for about 5 minutes or until chicken pieces turn light brown on top and crisp up. Make sure to watch your chicken closely so it doesn't burn.
Drizzle sauce over finished chicken. Save any remaining sauce for dipping or for serving with rice, etc. If desired, garnish dish with fresh chopped parsley.
NOTES
You can also use chicken thighs.
I bought my sweet chili sauce from an Asian grocery store. Make sure to buy the kind that is just a smooth sauce without chili seeds like the one pictured in this post.
To lighten up your bang bang sauce, you can sub out half or all of the mayo for nonfat plain Greek yogurt. I used light mayonnaise if you use something else the nutrition estimate will vary.
The nutrition estimates below include the entire amount of whisked eggs and cornstarch. However, you will most likely not use the entire amount of whisked eggs and cornstarch when coating your chicken.
Baked Bang Bang Chicken is a crispy chicken Chinese restaurant favorite served in a delicious spicy homemade sauce, ready in 30 minutes.
Bang Bang Chicken – From the super crispy chicken coated in buttermilk and Panko breadcrumbs to the delicious sweet chili mayo, this recipe is perfection! You won’t be able to keep your hands off it.
INGREDIENTS:
1/2 cup vegetable oil, or more, as needed
1 cup buttermilk
3/4 cup all-purpose flour
1/2 cup cornstarch
1 large egg
1 tablespoon hot sauce
Kosher salt and freshly ground black pepper, to taste
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup Panko*
FOR THE SAUCE
1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon honey
2 teaspoons Frank’s Hot Sauce
INSTRUCTIONS
Preheat oven to 375°F. Cut chicken into bite-sized pieces (about 1 inch long). In a small bowl, whisk eggs. In another bowl, add cornstarch. Coat chicken in egg mixture and then lightly roll in cornstarch. Place on a large baking sheet lined with parchment paper. Repeat until all chicken is coated.
Bake chicken for about 10-12 minutes in top half of oven or until chicken is almost completely cooked. The chicken should start to have a pale yellow coating formed over it from the cornstarch and egg mixture. Flip chicken pieces and cook for an additional 5 minutes. Chicken should be completely cooked.
While chicken is cooking, make the sauce. Add all ingredients into a small bowl and whisk until uniform and no mayonnaise lumps remain.
Remove chicken from oven. A few pieces may have some remaining cornstarch powder on it. Dust any spots of cornstarch off. Turn oven to low broil. Place chicken back in and let chicken cook for about 5 minutes or until chicken pieces turn light brown on top and crisp up. Make sure to watch your chicken closely so it doesn't burn.
Drizzle sauce over finished chicken. Save any remaining sauce for dipping or for serving with rice, etc. If desired, garnish dish with fresh chopped parsley.
NOTES
You can also use chicken thighs.
I bought my sweet chili sauce from an Asian grocery store. Make sure to buy the kind that is just a smooth sauce without chili seeds like the one pictured in this post.
To lighten up your bang bang sauce, you can sub out half or all of the mayo for nonfat plain Greek yogurt. I used light mayonnaise if you use something else the nutrition estimate will vary.
The nutrition estimates below include the entire amount of whisked eggs and cornstarch. However, you will most likely not use the entire amount of whisked eggs and cornstarch when coating your chicken.
