Bang Bang Chicken

Bang Bang Chicken features crispy oven-baked chicken thighs dredged in flour, egg, and panko, topped with a creamy, spicy, tangy sauce made from mayo, sriracha, lemon, and Thai chili sauce for the perfect comfort meal.

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Prep Time 15

Cook Time 35

Total Time 50

Servings 6 people

Calories 415 kcal

Equipment

1 Mixing bowl for sauce preparation

Ingredients

Main ingredients

6 chicken thighs skin-on
2 tablespoons cajun seasoning
¾ cup flour
2 eggs beaten
1 ½ cups panko breadcrumbs
cooking spray
¾ cups mayonnaise
½ cup Thai sweet chili sauce
3 tablespoons lemon juice about half a lemon
1 ½ tablespoons sriracha sauce

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with cooking spray.
Pat chicken thighs dry and season both sides with Cajun seasoning.
Set up dredging station with flour, beaten eggs, and panko in separate shallow bowls.
Dip each chicken thigh in flour, then egg, and finally panko until evenly coated.
Place coated chicken on parchment-lined baking sheet and spray lightly with cooking spray.
Bake for 25–30 minutes until golden and internal temp reaches 165°F (74°C).
While baking, make sauce by whisking mayo, Thai sweet chili sauce, lemon juice, and sriracha together.
Remove chicken from oven, rest briefly, and drizzle with prepared sauce before serving.

Notes

Mix sauce while chicken bakes to save time. Store leftovers in airtight containers and reheat in air fryer or oven to preserve crisp texture.