Easy Bang Bang Chicken Bake
Easy Bang Bang Chicken Bake with tender baked chicken and creamy sweet chili sauce. A simple oven recipe perfect for family dinners.
This version of bang bang chicken skips the breading and frying. Whole chicken breasts bake under a mayonnaise-based sauce flavored with sweet chili sauce, sriracha, honey, and spices. It is a saucy oven dish rather than a crisp-coated appetizer.
A quarter cup of sriracha gives the listed sauce a noticeable kick, so do not assume it will be mild. Use less if you prefer, and choose a baking dish with sides deep enough to hold the sauce while leaving the chicken in a single layer.
The chicken’s thickness determines the finish time more than its total weight does. Start with the estimated baking time, but check the thickest part of each breast reaches 165°F. Rice or vegetables make useful sides for the sauce; prepare those separately while the chicken bakes.
Questions you may have about this recipe
What is Bang Bang sauce?
It is a creamy sauce with a balance of sweet heat and savory flavor.
Is this recipe spicy?
The sriracha gives this sauce noticeable heat. Use less sriracha for a milder version; the heat also varies by brand.
Can I use chicken thighs?
Yes. Boneless skinless thighs can be used; cooking time may differ. Check that the thickest part reaches 165°F.
Does this reheat well?
Yes. Refrigerate leftovers within 2 hours (1 hour above 90°F), keep covered for up to 3–4 days, and reheat to 165°F.
What sides pair well with this?
Rice, roasted vegetables, or a simple salad work nicely.
What you need to make Easy Bang Bang Chicken Bake
2 lb boneless skinless chicken breasts
1 cup mayonnaise
1/2 cup sweet chili sauce
1/4 cup sriracha sauce
1 tbsp honey
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp chopped parsley
How to make Easy Bang Bang Chicken Bake
Preheat oven to 375°F.
Lightly grease a baking dish with olive oil.
Arrange chicken breasts in a single layer.
In a bowl, whisk mayonnaise, sweet chili sauce, sriracha, honey, garlic powder, paprika, salt, and pepper.
Pour sauce evenly over the chicken.
Bake uncovered for about 35 minutes, until the thickest part of each chicken breast reaches 165°F on a food thermometer. The time varies with thickness; continue baking as needed.
Spoon sauce over chicken once halfway through baking.
Rest for 5 minutes before serving.
Sprinkle with parsley.
Tips
Use a baking dish with sides to hold the sauce.
Do not overcrowd the chicken pieces.
Let the chicken rest so the sauce thickens slightly.
The sauce has touched raw chicken, so do not taste or serve it uncooked. Check that both the chicken and sauce reach 165°F before serving. Refrigerate leftovers within 2 hours (1 hour above 90°F), use within 3 to 4 days, and reheat to 165°F throughout.
Reader reviews
⭐⭐⭐⭐⭐ “So easy and full of flavor. This went straight into our dinner rotation.” Linda R
⭐⭐⭐⭐ “Great balance of heat and sweetness. Everyone enjoyed it.” Mark S
⭐⭐⭐⭐⭐ “Tender chicken and amazing sauce. Perfect weeknight meal.” Susan B
⭐⭐⭐⭐ “Simple prep and big payoff. Loved the leftovers.” George M
⭐⭐⭐⭐⭐ “Comfort food done right without extra work.” Carol D
Printable Recipe
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Easy Bang Bang Chicken Bake
Easy Bang Bang Chicken Bake with tender chicken and a creamy sweet heat sauce. A dependable oven dinner made for busy days.
Ingredients
- 2 lb boneless skinless chicken breasts
- 1 cup mayonnaise
- 1/2 cup sweet chili sauce
- 1/4 cup sriracha sauce
- 1 tbsp honey
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp chopped parsley
Instructions
- Preheat oven to 375°F.
- Lightly grease a baking dish with olive oil.
- Arrange chicken breasts in a single layer.
- In a bowl, whisk mayonnaise, sweet chili sauce, sriracha, honey, garlic powder, paprika, salt, and pepper
- Pour sauce evenly over the chicken.
- Bake uncovered for about 35 minutes, until the thickest part of each chicken breast reaches 165°F on a food thermometer. The time varies with thickness; continue baking as needed.
- Spoon sauce over chicken once halfway through baking.
- Rest for 5 minutes before serving.
- Sprinkle with parsley.
Notes
The sauce has touched raw chicken, so do not taste or serve it uncooked. Check that both the chicken and sauce reach 165°F before serving. Refrigerate leftovers within 2 hours (1 hour above 90°F), use within 3 to 4 days, and reheat to 165°F throughout.
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