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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If you're looking to enjoy the bold flavors of Bang Bang Chicken without using an air fryer, baking it in the oven is a fantastic alternative that delivers equally crispy and golden results. The key is scoring the chicken breasts with cross-hatch cuts; this not only helps the spices deeply penetrate the meat but also allows the Bang Bang sauce to cling better, resulting in a rich, flavorful coating. This recipe’s Bang Bang sauce combines mayonnaise, sweet chili sauce, and Sriracha, creating a creamy yet spicy flavor profile that is signature to this dish. For those who enjoy a little extra heat, adjusting the Sriracha amount can perfectly tailor the spiciness. Pairing the chicken with a cucumber carrot salad is a brilliant way to add freshness and tang to your meal. The thin slices of cucumber, carrots, and red onion tossed in lemon juice, soy sauce, rice vinegar, olive oil, chili crunch, and toasted sesame seeds bring a delightful crunch and a mix of zesty, salty, and savory notes. The salad not only complements the richness of the chicken but also introduces vibrant, bright flavors that make the dish well-rounded and satisfying. When preparing the chicken, baking at 425°F ensures a crisp exterior while maintaining juicy, tender meat inside. Using an instant-read thermometer helps guarantee the chicken reaches a safe internal temperature of 165°F without overcooking. This versatile recipe is perfect for weeknight dinners or when entertaining guests. Serve the chicken over a bed of steamed rice to soak up the Bang Bang sauce and salad juices, adding a comforting element to the meal. For those interested in meal prep, both the Bang Bang Chicken and the cucumber carrot salad keep well in the refrigerator for a couple of days, making them ideal for quick lunches or dinners throughout the week. Plus, the oven-baked method requires minimal clean-up and less hands-on time compared to frying, making it a convenient and healthy choice. Overall, this oven-baked version of Bang Bang Chicken with cucumber carrot salad offers a delicious balance of creamy, spicy, tangy, and crunchy textures and flavors that will appeal to any chicken lover seeking a flavorful and wholesome dish.
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