Crunchy and spicy panko coated bang bang chicken bites, served with rice, edamame beans, carrots and spring onion, then drizzled with a creamy spiced bang bang sauce.
Have this fuss-free family dinner on the table in 30 minutes!
Bang bang chicken - also known as bon bon chicken - is crunchy, spicy, and seriously delicious!
Like my panko chicken schnitzel, tender chicken is coated in a crunchy panko coating then served with rice, vegetables and a creamy bang bang sauce. These bang bang chicken bites are the tastiest family dinner that kids and adults love, and make the perfect no-fuss meal for those busy nights!
For more easy chicken dinners that kids love, I recommend having a look at my slow cooker buffalo chicken, Korean fried chicken burgers and chicken and mushroom pie - all often requested by my family!
Why You're Going To Love This Recipe
- Easy recipe - there are no complicated steps in this recipe, just crumb, bake, mix and serve!
- Family friendly - adjust the spice level to suit your family's tastes.
- Midweek dinner - have this crunchy baked chicken on the table in just half an hour, perfect for busy weeknights!
- Cheaper than take away - and healthier too!
- Versatile - alter the spice levels to your tastes, serve with rice or noodles, or even wrap the bang bang chicken in tortillas or flatbreads for the tastiest wrap.
What You Need
The ingredients for this crunchy baked bang bang chicken recipe are all easy to find at your local supermarket!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
For The Crunchy Bang Bang Chicken
- Chicken breasts - I recommend using boneless, skinless chicken breasts. Chop them into bite size chunks.
- Cornflour - also known as cornstarch. This helps the crispy coating stick to the chicken, and is lighter and less chewy than using regular flour.
- Buttermilk - or make your own buttermilk.
- Hot sauce - or use sriracha sauce. This is optional. If making this bang bang chicken for children or those sensitive to spice, then reduce quantity or leave it out completely.
- Salt and pepper - to season.
- Panko crumbs - these Japanese-style breadcrumbs create a light and crunchy coating. You can use regular breadcrumbs if you prefer, however panko crumbs will give the chicken pieces a crispier coating!
- Ground paprika - this warming spice adds flavour as well as a lovely colour to the baked chicken pieces.
- Olive oil - or vegetable oil. Oil is mixed with the seasoned crumbs to create a delicious crunchy coating for the chicken when baked.
- Steamed rice, edamame beans, avocado, carrot, cucumber and spring onions - to serve.
For The Creamy Bang Bang Sauce
This delicious bang bang sauce is creamy, sweet, spicy and SO good!
- Mayonnaise - I recommend using a whole egg mayonnaise.
- Sweet chilli sauce - this sweet, spicy sauce makes the most delicious sauce for the chicken, especially when combined with creamy mayo!
- Hot sauce - or sriracha sauce.
- Honey - a touch of honey helps balance the spicy heat!
Equipment Required
You don't need any fancy equipment to make these delicious crunchy chicken bites! Simply:
- Ziplock bag - for coating the chicken in cornflour.
- 2 bowls - one for the buttermilk and one for the panko crumbs.
- 1 small bowl - for mixing the bang bang sauce in.
- Large flat baking tray - greased and lined with baking paper.
- Oven - I use a fan-forced oven. If you use a conventional oven, increase the temperature by 10-20 degrees Celsius.
Step By Step Instructions
It takes just 10 minutes to prepare this bang bang chicken recipe, then bake in the oven until golden and serve for the easiest dinner!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Prepare The Chicken
Preheat the oven and line a baking tray with baking paper. Set aside.
Chop the chicken breasts into bite size pieces.
Step 2 - Coat The Chicken In Cornflour
Place the chopped chicken and cornflour into a large ziplock bag. Toss until all of the chicken pieces have been lightly coated in cornflour.
Step 3 - Dip The Chicken In Seasoned Buttermilk
In a bowl, mix together the buttermilk, hot sauce (if using) and salt and pepper. Dip the floured chicken pieces into the buttermilk, allowing any excess liquid to drip off.
Step 4 - Coat The Chicken In Seasoned Breadcrumbs Then Bake
In another bowl, mix the panko crumbs with the ground paprika and olive oil until completely combined. Coat the chicken pieces thoroughly in the panko crumb mixture, then place them onto the prepared tray.
Bake chicken pieces in the preheated oven until piping hot and cooked through in the centre, tossing partway through to ensure the chicken becomes golden and crunchy all over.
Step 5 - Prepare The Creamy Bang Bang Sauce
While the chicken is cooking, add the mayonnaise, sweet chilli sauce, hot sauce (or sriracha) and honey to a small bowl and stir to combine. Set aside.
Step 6 - Serve
Serve the bang bang chicken on top of bowls filled with steamed rice. Top with edamame beans, sliced avocado, carrot, cucumber and thinly sliced spring onions. Drizzle over plenty of that delicious spicy bang bang sauce and serve straight away!
Expert Tips
- Ziplock bag - adding the chicken pieces and the cornflour to a Ziplock bag ensures all the chicken is coated in the cornflour, with minimum mess!
- When serving to kids - use less (or no) hot sauce if serving to children or those who are sensitive to heat.
- Extra spice - alternatively, add extra hot sauce or sriracha for an added kick of heat!
- For gluten-free bang bang chicken - use gluten free breadcrumbs and check that your sauces are gluten free.
- Leftovers - store any leftover bang bang chicken in the fridge for up to 2 days. It is best to store the sauce separately as it will make the crumb coating soggy.
- To serve - serve bang bang chicken with steamed rice or noodles, edamame beans, sliced avocado, carrot, cucumber, lettuce, bean sprouts or spring onions.
FAQs
Absolutely! The chicken pieces can be cooked in an air-fryer for 12-15 minutes - 180 degrees celsius (turning partway through) or until cooked through. Cooking time will depend on the size of the chicken pieces. Cook in batches rather than overcrowd the basket.
Yes, you can freeze the breaded cooked chicken pieces for up to a month. Reheat in the oven or air-fryer. I do not recommend freezing the bang bang sauce however.
Bang bang chicken is from China.
Related Recipes
For more easy chicken dinners that are guaranteed to be met with huge smiles, check out these other popular recipes:
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Bang Bang Chicken
Ingredients
For The Crunchy Bang Bang Chicken
- 500 g chicken breasts chopped into bite-sized chunks
- ¼ cup cornflour cornstarch
- 120 ml (½ cup) buttermilk see notes
- 1 tablespoon hot sauce or sriracha sauce optional, see notes
- salt and pepper
- 180 g (3 cups) panko crumbs
- 1 teaspoon ground paprika
- 2 tablespoon olive oil or vegetable oil
For The Creamy Bang Bang Sauce
- 120 ml (½ cup) mayonnaise whole egg
- 2 tbsp sweet chilli sauce
- 1-2 tablespoon hot sauce or sriracha sauce
- 1 tablespoon honey
To Serve
- steamed rice, edamame beans, avocado, carrot, cucumber and spring onions
Instructions
Make The Bang Bang Chicken
- Preheat the oven to 200 degrees celsius (fan-forced) - 400 degrees fahrenheit. Grease and line a large flat baking tray with baking paper and set aside.
- Place the chopped chicken into a large ziplock bag with the cornflour. Toss until all of the chicken pieces have been lightly coated.
- In a bowl, mix together the buttermilk, hot sauce (if using) and salt and pepper. Dip the chicken pieces into the buttermilk and allow any excess liquid to drip off.
- In another bowl, combine the panko crumbs, paprika and olive oil until completely combined. Coat the chicken pieces in the panko crumb mixture and place onto the prepared tray.
- Bake in the oven for 20 minutes, flipping over partway through, or until crispy, piping hot and cooked through in the centre.
Prepare The Creamy Bang Bang Sauce
- While the chicken is cooking, place the mayonnaise, sweet chilli sauce, hot sauce (or sriracha) and the honey into a small bowl and stir to combine. Set aside.
Serve
- Serve the bang bang chicken on top of bowls filled with steamed rice. Add edamame beans, sliced avocado, carrot, cucumber and thinly sliced spring onions. Pour over plenty of bang bang sauce.
Notes
- Ziplock bag - adding the chicken pieces and the cornflour to a Ziplock bag ensures all the chicken is coated in the cornflour, with minimum mess!
- When serving to kids - use less (or no) hot sauce if serving to children or those who are sensitive to heat.
- Extra spice - alternatively, add extra hot sauce or sriracha for an added kick of heat!
- For gluten-free bang bang chicken - use gluten free breadcrumbs and check that your sauces are gluten free.
- Leftovers - store any leftover bang bang chicken in the fridge for up to 2 days. It is best to store the sauce separately as it will make the crumb coating soggy.
- To serve - serve bang bang chicken with steamed rice or noodles, edamame beans, sliced avocado, carrot, cucumber, lettuce, bean sprouts or spring onions.
- Air Fryer Bang Bang Chicken - the chicken pieces can be cooked in an air-fryer for 12-15 minutes - 180 degrees celsius (turning partway through) or until cooked through. Cooking time will depend on the size of the chicken pieces. Do not overcrowd the basket.
- Freezer - freeze the cooked chicken pieces for up to a month. Reheat in the oven or air-fryer.
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