Easy Bang Bang Chicken Bake — Sweet, Spicy & Addictive

Bang Bang Chicken wakes up plain weeknights with creamy, spicy, and slightly sweet sauce that bakes into juicy, saucy goodness. Think tender chicken breasts cloaked in a zesty mayo + sweet chili mix that bubbles in the oven and tastes like a restaurant trick you didn’t have to work for. Sound good? Let’s dig in.

Why you’ll fall for this recipe

Why choose this over a dozen other chicken ideas? Because it checks so many boxes: fast, bold, and comforting. It looks like effort, but cooks in under an hour. It pairs with rice, greens, or lettuce wraps. It’s crowd-friendly and fridge-friendly. Basically, it’s the kind of Baked Dinner you’ll want to repeat.

• Fast weeknight win — assemble in minutes, bake while you prep sides.
• Big flavor, little fuss — the sauce does the heavy lifting.
• Flexible protein — breasts, thighs, or leftover rotisserie all work.

Want a healthier spin? You can scale down calories and still keep the punch. That’s why it sits nicely in the rotation of Healthy Chicken Recipes when you tweak a couple ingredients.

The story behind the bake

Bang Bang sauce borrowed its mojo from Asian-inspired sweet-chili flavors and creamy mayo-based sauces. Folks popularized it on fried shrimp and chicken in restaurants, but why limit it to frying? Baked versions capture the same sticky-sweet heat and keep things simpler and cleaner. I started tossing this together on a busy school night and — spoiler — my family thought I’d slaved away. IMHO, that’s the best kind of dinner flex.

Ingredients breakdown — what each part does

Here’s the short list and why each ingredient matters.

• Chicken breasts — lean, easy, and soak up sauce. You can swap for thighs if you want more richness.
• Mayonnaise — creates the creamy base of the sauce and helps it cling to the chicken.
• Sweet chili sauce — gives the signature sweet-heat and glossy finish.
• Sriracha — adds controlled heat; adjust to taste.
• Honey — balances spice with mellow sweetness and helps caramelize the top.
• Garlic powder — deepens the savory profile without extra chopping.
• Salt & pepper — essential for seasoning the chicken itself.
• Green onions — fresh garnish for crunch and color.
• Red pepper flakes (optional) — for extra kick.

Each piece plays a role in turning simple Oven Roasted Chicken into a saucy show-stopper.

Step-by-step “How to Make It”

Follow this simple plan and you’ll nail the texture and sauce every time.

1. Preheat & prep. Heat oven to 375°F (190°C). Lightly oil a baking dish. Pat chicken breasts dry and season both sides with salt and pepper.
2. Make the sauce. Whisk mayo, sweet chili sauce, sriracha, honey, and garlic powder in a bowl until smooth. Taste—add more sriracha if you want it hotter or more honey if you’re feeding kids.
3. Assemble. Arrange chicken in a single layer in the baking dish. Pour the sauce over each piece, use the back of a spoon to spread it into an even coat.
4. Bake. Slide the dish into the oven and bake uncovered for 25–30 minutes, or until the chicken reaches 165°F (74°C). For a bubbly, slightly charred top, broil for 2–3 minutes at the end—watch it closely.
5. Rest & finish. Let the chicken rest 5 minutes after baking. Sprinkle chopped green onions and a pinch of red pepper flakes. Serve hot.

Pro tip: If you want the sauce extra glossy, brush on another thin layer of sauce and briefly broil.

Pro tips for perfect results

• Use room-temperature chicken for even cooking. Cold meat takes longer and dries out.
• Don’t drown the pan. A single, even layer keeps heat circulating so pieces cook evenly.
• Check internal temp. Use a meat thermometer—165°F (74°C) is the safety sweet spot.
• Broil for color. 2–3 minutes under the broiler gives caramelized edges. Watch it! It burns fast.
• Make sauce ahead. The sauce stores well in the fridge for 4–5 days; use it as a dip or glaze.
• Bold move: Bake on a rack over a sheet pan if you want drippings separated and a slightly crisper underside.

Big tip: If you want juicier meat, cover for the first 15 minutes, then uncover to finish and caramelize. Trust me.

Variations to try — get creative

This recipe adapts beautifully. Try one of these riffs:

• Thighs, not breasts. Swap in boneless thighs for a richer, more forgiving bake.
• Lower-fat version. Use light mayo or Greek yogurt (taste changes slightly).
• Add crunch. Top with toasted panko mixed with a bit of melted butter and broil for a crunchy crust.
• Thai-inspired: Add a splash of fish sauce and lime juice for depth and tang.
• Sheet-pan dinner: Scatter vegetables like broccoli, bell peppers, or snap peas around the chicken and roast together for a full Chicken Dinner on one pan.
• Gluten-free: All ingredients here are naturally gluten-free—just check your sweet chili sauce label.

Best ways to serve (and look like a pro)

This bake works with a ton of sides—choose your vibe.

• Classic: Spoon over jasmine or coconut rice to soak up the sauce.
• Low-carb: Serve in butter lettuce or collard wraps with shredded cabbage.
• Comfort: Serve with mashed potatoes or creamy polenta for saucy, cozy bites.
• Fresh: Pair with a cucumber-lime salad to cut the richness.
• Family-style: Pull the chicken apart and toss with salad greens for a robust Chicken Dish salad.

Want to stretch it? Shred leftover chicken and mix into tacos, bowls, or sandwiches. No waste, all flavor.

Quick tips for storage and leftovers

Leftovers behave well—here’s how to get the most out of them.

• Store cooled chicken and sauce in an airtight container in the fridge up to 4 days.
• Reheat in a 350°F oven for 10–12 minutes or until warm. Microwave works in a pinch but may dry the meat. Add a drizzle of water or extra sauce before reheating.
• Freeze portions in freezer-safe bags for up to 2 months. Thaw overnight in the fridge before reheating.
• Pro move: Freeze extra sauce in ice cube trays for single-serving glazes later.

Healthy-ish switches that still taste amazing

You can nudge this toward health without killing the vibe.

• Swap full-fat mayo for a lighter mayo or plain Greek yogurt (texture will differ).
• Use less honey and boost sweet chili sauce for bulk sweetness with less sugar.
• Bake on thighs and remove skin to balance juiciness and fat.
• Pair with lots of steamed or raw veggies to make it feel lighter.

These tweaks let this dish live in a Healthy Chicken rotation while still hitting comfort-food notes.

FAQs — quick answers

Why this belongs in your recipe box

This dish delivers big flavor with minimal drama. It’s a top pick for busy cooks who still want something that tastes like effort. Whether you call it a weeknight Baked Chicken Recipe or an easy twist on classic Chicken Dishes Recipes, it’s reliable, scalable, and adaptable.

• Family-friendly but bold enough for date night.
• Flexible—works with different chicken cuts and sides.
• Meal-prep friendly if you portion it right.

Final thoughts — wrap-up

If you love saucy, sticky, slightly spicy dinners that require zero culinary circus tricks, this Bang Bang Chicken bake should be on your short list. It reads like a restaurant plate, yet you’ll assemble it in minutes and bake while you tidy the kitchen. Serve it over rice, stuff it in lettuce, or shred it for tacos—the sauce stays the hero.

Ready to make this Baked Dinner tonight? Grab your mayo, sweet chili sauce, and sriracha, and let the oven do the rest. If you try the recipe, tell me how you served it—rice? wraps? mashed potatoes? I’ve got side ideas waiting.

Make it, broil it, love it.

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