Bang Bang Chicken Bites

These Bang Bang Chicken Bites are spicy, crunchy, and downright irresistible. Each tender piece of chicken is coated in crispy panko breadcrumbs and finished with a drizzle of creamy, sweet, and spicy bang bang sauce. Perfect for parties, game days, or fun family dinners, these little bites are packed with bold flavor and satisfying texture. 

Juicy in the middle and golden on the outside, they’re hard to resist. The best part? They’re baked in the oven—no hot oil, no frying, just all the crunch you want with none of the hassle.

Ingredients

For the Sauce:

• Mayonnaise – Any kind of mayo is fine, but try it with Kewpie. Yum!
• Sweet chili sauce – You can buy bottles of this in the Asian section of your grocery store.
• Sriracha chili sauce – This has some heat to it, so use it sparingly. You can always add more.
• Honey – A touch of honey adds sweetness and balances the heat.

For the Chicken:

• Chicken breasts – Boneless and skinless is what you’ll need. If you par-freeze the breasts, they’ll dice up nice and easily.
• Cornstarch – The cornstarch helps give the chicken bites that velvety texture we all love.
• Buttermilk – If you don’t have buttermilk, you could use regular milk thickened with a spoonfull of sour cream.
• Egg – You just need 1 egg, any size.
• Garlic powder – Powder, not salt! If you use garlic salt, skip adding any additional salt.
• Ground black pepper and Salt
• Panko Breadcrumbs – You need Panko breadcrumbs to give them that irresistible crunch. You can find Panko in the Asian section of your grocery store, or sometimes near the other breadcrumbs.
• Olive oil – Or any other neutral cooking oil for frying.
• Smoked paprika – You can skip this but it gives the bites a lovely smoky flavor.

To Serve:

• Green onions – Fresh green onions, sliced white and green parts.
• Red chili – Any red chili will work. You can sometimes find red jalapenos, or red anaheim peppers.

How To Make Bang Bang Chicken Bites

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by preheating your oven to 400°F and lining a rimmed baking sheet with parchment paper. I love using commercial-grade baking sheets because they heat evenly and don’t warp, giving you perfectly crisp chicken every time.

While the oven heats, whisk together the bang bang sauce in a small mixing bowl—the perfect size for sauces and dressings. Combine the mayonnaise, sweet chili sauce, sriracha, and honey until smooth, then set aside for drizzling and dipping later.

Next, set up your dredging station using three shallow bowls. In the first, add the cornstarch. In the second, whisk together the buttermilk, egg, garlic powder, 1 teaspoon of salt, and ½ teaspoon of black pepper. In the third, mix the panko breadcrumbs with olive oil, smoked paprika, remaining salt, and pepper. Stir well so the oil coats the crumbs evenly—this is key for that golden, crunchy coating.

Using kitchen tongs (my favorite for mess-free breading), dip each piece of chicken in the cornstarch, then the buttermilk mixture, and finally into the seasoned panko. Arrange them on your prepared baking sheet with space in between so they crisp up nicely.

Bake for 20 minutes, or until golden and cooked through. Once out of the oven, arrange on a serving platter, drizzle with bang bang sauce, and garnish with green onions and sliced red chili. Serve with extra sauce on the side.

Chef Jenn’s Tips

• Use parchment paper for quick cleanup and better browning.
• Mix the olive oil evenly into the panko for a golden, crisp coating.
• For extra heat, add a few more drops of sriracha to the sauce.

Recommended

Make It a Meal

Serve these chicken bites over steamed jasmine rice, toss them into a salad, or pair them with fries or lettuce wraps for a complete, satisfying meal.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain that crispy coating. Keep the sauce separate and drizzle it on after reheating for the best texture.