Bang Bang Chicken Bake is the ultimate crowd-pleaser: crispy, juicy chicken tenders smothered in a sweet‑spicy sauce and baked to perfection. This healthier spin on the classic pan‑fried version delivers all the flavor you crave without the added oil and mess. Whether you’re feeding a family of six or meal‑prepping for the week, this dish is simple, satisfying, and packed with bold flavors. In just under an hour (including prep and bake time), you’ll have a beautiful tray of golden chicken ready to serve.
Why You’ll Love This Bang Bang Chicken Bake
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Healthy twist on a favorite: Oven‑baking means less oil and fewer calories while still getting that irresistible crunch.
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Sweet‑spicy sauce magic: The tangy mayo‑chili mixture delivers layers of flavor in every bite.
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Effortless dinner option: Minimal hands‑on time with major payoff—perfect for busy weeknights or casual entertaining.
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Versatile pairings: Serve it alongside rice, roasted veggies, or wraps—customize it however you like!
Ingredients
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2 lb chicken tenders
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1 Tbsp olive oil
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1 tsp paprika
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1 tsp garlic powder
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1 tsp kosher salt
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½ tsp black pepper
For the Bang Bang Sauce:
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1¼ cups mayonnaise (≈290 g)
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⅔ cup sweet chili sauce
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2 tsp Sriracha (adjust to heat preference)
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2 Tbsp honey (for that touch of sweetness)
Step‑by‑Step: How to Make Bang Bang Chicken Bake
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Prep the oven and pan
Preheat the oven to 400 °F (200 °C), and place a rack in the center to ensure even cooking. -
Season the chicken
In a large bowl or directly in the baking dish, toss chicken tenders with olive oil, paprika, garlic powder, salt, and pepper. Ensure each piece is evenly coated. -
Make the sauce
In a medium bowl, stir together mayonnaise, sweet chili sauce, Sriracha, and honey until smooth. -
Sauce the tenders
Spread about two‑thirds of the sauce evenly over the chicken tenders in the baking dish. Reserve the remaining sauce for serving later. -
Bake
Bake for 15–20 minutes. Chicken is done when it reaches an internal temperature of 165 °F (75 °C) and starts to slightly caramelize on top. -
Finish and serve
Sprinkle chopped parsley (or cilantro) over the chicken. Serve immediately with extra sauce on the side, alongside your choice of rice, cauliflower rice, or roasted veggies.
Helpful Tips
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Oil makes a difference: A light coating of olive oil helps the seasoning stick and improves browning.
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Even coating: Pat chicken dry before seasoning for the best adhesion.
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Sauce consistency: If your sauce feels too thick for spreading, add a teaspoon of warm water to loosen it.
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Watch the bake time: Smaller tenders bake faster, so start checking at 15 minutes to avoid overcooking.
Substitutions And Variations
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Chicken swap: Use boneless, skinless chicken breasts or thighs—adjust bake time accordingly.
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Sauce tweak: Try Greek yogurt instead of mayo for a lighter sauce.
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Sweetener swaps: Maple syrup or agave instead of honey.
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Spice levels: Crank it up with more Sriracha or add a pinch of red pepper flakes.
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Gluten‑free: Ensure your sweet chili sauce and Sriracha are certified gluten‑free.
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Make it vegan: Try tofu strips or cauliflower florets, coat them similarly, and bake until crispy.
Storage Instructions
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Refrigerate: Let the chicken cool completely, then store in an airtight container with any leftover sauce. It will keep up to 3 days.
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Reheat: Gently reheat in the oven at 350 °F (175 °C) for about 10 minutes. You can also microwave individual servings—just add sauce afterward for freshness.
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Freezing tip: Bake and cool fully, then freeze in portioned containers for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Nutritional Information (approx. per serving)
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Calories: 450 kcal
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Protein: 30 g
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Fat: 32 g (mostly from mayo and olive oil)
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Carbohydrates: 12 g
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Sugars: 10 g
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Sodium: varies—≈1,000 mg (mostly from condiments and seasoning)
Note: Values may vary based on brands used and portion sizes.
Serving Suggestions
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On rice: Jasmine or basmati rice soaks up the sauce beautifully.
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Cauliflower rice: Great low‑carb alternative that still absorbs the flavors.
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Grain bowls: Serve over cooked quinoa or farro with fresh vegetables and avocado.
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Wrap it up: Fill tortillas or pita pockets with chicken, lettuce, and extra sauce.
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Side of greens: Add steamed broccoli, roasted zucchini, or a crisp cucumber salad to balance richness.
Frequently Asked Questions About Bang Bang Chicken Bake
Q1: Can I reduce the sauce fat?
Yes! Substitute half the mayonnaise with plain Greek yogurt to cut fat and add protein without losing creaminess.
Q2: How spicy is this dish?
Moderately spicy—Sriracha adds heat, balanced by sweet chili sauce and honey. Adjust heat by using less Sriracha or adding more for a kick.
Q3: What if I don’t have chicken tenders?
Boneless, skinless chicken breasts or thighs work—just slice uniformly and adjust baking time (breasts around 20–22 min, thighs slightly less).
Q4: Can I prep this ahead?
Sure! Season the chicken and mix the sauce up to 24 hours in advance. On bake day, spread sauce and bake as directed—time-saving prep, same great flavor.
Q5: Is it freezer-friendly?
Absolutely. Fully bake, cool, and freeze in airtight containers for up to 2 months. Reheat in the oven or microwave—it’s meal‑prep magic!
If you love this recipe, you can learn more about Bang Bang Chicken Skewers
Conclusion
Thank you so much for checking out this Bang Bang Chicken Bake recipe! I absolutely love how easy and flavor-packed it is—crispy, juicy chicken drenched in a sweet‑spicy sauce that’s sure to impress. From casual family dinners to batch‑cooking for the week, this dish feels special without being complicated. I hope you enjoy making it as much as I do, and that it becomes one of your go‑to weeknight winners. Warmest wishes for a delicious cooking experience—and welcome to our wonderful community of food lovers. Happy eating!
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Print
Bang Bang Chicken Bake
- Total Time: 32 minutes
- Yield: 6 servings 1x
Description
Bang Bang Chicken Bake is a healthier twist on the takeout classic—juicy chicken tenders baked to perfection in a sweet and spicy sauce. Easy to prep, full of bold flavor, and perfect for weeknight dinners or meal prep. Save this one for your weekly rotation!
Ingredients
2 lb chicken tenders
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp kosher salt
½ tsp black pepper
For the Bang Bang Sauce:
1¼ cups mayonnaise
⅔ cup sweet chili sauce
2 tsp Sriracha
2 tbsp honey
Instructions
-
Prep the oven and pan
Preheat the oven to 400 °F (200 °C), and place a rack in the center to ensure even cooking. -
Season the chicken
In a large bowl or directly in the baking dish, toss chicken tenders with olive oil, paprika, garlic powder, salt, and pepper. Ensure each piece is evenly coated. -
Make the sauce
In a medium bowl, stir together mayonnaise, sweet chili sauce, Sriracha, and honey until smooth. -
Sauce the tenders
Spread about two‑thirds of the sauce evenly over the chicken tenders in the baking dish. Reserve the remaining sauce for serving later. -
Bake
Bake for 15–20 minutes. Chicken is done when it reaches an internal temperature of 165 °F (75 °C) and starts to slightly caramelize on top. -
Finish and serve
Sprinkle chopped parsley (or cilantro) over the chicken. Serve immediately with extra sauce on the side, alongside your choice of rice, cauliflower rice, or roasted veggies.
Notes
Swap in Greek yogurt for a lighter sauce.
Use boneless chicken breasts or thighs if preferred—just adjust bake time.
Great served over rice, cauliflower rice, or in wraps.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450 kcal
- Sugar: 10g
- Carbohydrates: 12g
- Protein: 30g