Oven-Baked Bang Bang Chicken

When I first shared my Bang Bang Chicken recipe over 2 years ago, it went viral with over 56 million views and thousands of recreations across my social media accounts! Normally I make it in the air fryer, but this time I baked it in the oven, and the results were just as golden, crispy, and irresistible. Coated in that signature creamy-spicy bang bang sauce, the chicken is already a crowd-pleaser — but pairing it with my refreshing cucumber carrot salad takes it to another level. Fresh, crunchy, and tangy, the salad balances the richness of the chicken perfectly. It’s simple, satisfying, and proof that sometimes the oven works just as well as the air fryer.

—Ingredients—

4 chicken breasts

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon seasoned salt

—Bang Bang Sauce—

1 cup mayonnaise

1/2 cup sweet chili sauce

2-3 tablespoons Sriracha or chili garlic sauce

—Cucumber Carrot Salad—

3 mini cucumbers

2 carrots

1/2 small red onion

The juice of half a lemon

1/4 teaspoon salt

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon extra virgin olive oil

1 tablespoon chili crunch

1/2 tablespoon toasted sesame seeds

1. Preheat the oven to 425°F. Line a baking tray with parchment paper.

2. Pat 4 chicken breasts dry. Place the chicken in the prepared tray. Using a sharp knife, Score the chicken breasts about 1/8-inch deep and 1/2-inch apart. Make cross-hatch cuts.

3. In a small bowl mix together: garlic powder, onion powder, paprika and seasoned salt. Rub the spice mixture over both sides of each chicken breast so they’re evenly coated.

4. Make the Bang Bang sauce: mix together the Mayo, sweet chili sauce, Sriracha (or chili garlic sauce). Reserve about half the sauce for drizzling when serving; use the other half to coat the chicken evenly.

5. Bake for 23-25 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F. (If you don’t have a thermometer, slice into the thickest part to check there’s no pink and juices run clear.) While the chicken is baking make the salad.

6. Make the cucumber-carrot salad: Thinly slice the cucumbers, carrots and red onion. Place in a bowl, then season with lemon juice, salt, soy sauce, rice vinegar, EVOO, chili crunch and toasted sesame seeds. Toss well and Let it sit 5–10 minutes if you have time—flavors meld nicely.

7. Once the chicken is done and the salad is ready. Plate chicken over rice with a generous heap of cucumber-carrot salad. Drizzle the reserved Bang Bang sauce over the chicken, and garnish with green onions and enjoy!

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