photo of Bang Bang Crispy Baked Chicken
Breadcrumb-free crispy baked chicken is drizzled with bang bang sauce for a delicious weeknight meal.

I’ve made so many bang bang recipes now, but no one in our house is sick of it yet, so I’m going to keep making them. This time I decided to pair the sauce with crunchy baked chicken. My current favorite way to bake chicken is to coat bite-sized pieces in egg and then cornstarch. The chicken develops a thick crispy coating when baked. Almost as good as fried. Almost.
close-up photo of Bang Bang Crispy Baked Chicken

I then drizzled a generous amount of the tangy, sweet and spicy bang bang sauce. It’s great on its own or over a bowl of rice.

close-up photo of a piece of chicken being dipped in bang bang sauce

If you love bang bang sauce as much as me, be sure to check out my:

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Bang Bang Crispy Baked Chicken

Breadcrumb-free crispy baked chicken is drizzled with bang bang sauce for a delicious weeknight meal.
Servings: 4
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
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Ingredients

  • 1 lb boneless chicken breasts, (see note)
  • 1 cup cornstarch
  • 2 large eggs, whisked

bang bang sauce

  • 2 tbsp sweet chili sauce, (see note)
  • 1-2 tsp sriracha, or other hot sauce
  • 1/4 cup light/low fat mayonnaise, (see note)
  • 1 tbsp honey

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.
Serving: 0.25of recipe, Calories: 360kcal, Carbohydrates: 35.6g, Protein: 28.9g, Fat: 8.7g, Saturated Fat: 1.9g, Sodium: 318.9mg, Fiber: 0.4g, Sugar: 7.8g, NET CARBS: 35
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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