Bang Bang Chicken

Chopsticks holding a piece of panko crumbed chicken with bang bang creamy sauce.

The CRUNCHIEST and CRISPIEST Bang Bang Chicken bites with creamy Bang Bang spicy sauce! Serve in rice bowls with edamame, avocado, carrot, cucumber and sliced spring onions for a flavour-packed meal!

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Course: Dinner

Cuisine: Asian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: serves

Calories: 670kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Oven

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

RECIPE NOTES & 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.
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.

Nutrition