Baked Bang Bang Chicken
A lighter baked version of bang bang chicken, where we lightened the sauce by blending Greek yogurt with a little mayonnaise so it stays creamy with a pleasant tang, without frying.
Pat the chicken pieces dry with paper towels, then squeeze the lemon over them, season with salt and pepper, and toss them in cornstarch until coated in a thin layer that helps with browning.
Heat the oven to 220°C, spread the pieces on a lightly oiled tray without touching, and bake them for about ten minutes, then flip them and continue five minutes until golden and they reach 74°C.
Mix the Greek yogurt, light mayonnaise, sweet chili sauce, and sriracha until combined, and adjust the sriracha heat to taste.
Gently toss the hot chicken in the sauce until coated, or serve the sauce on the side for dipping, and serve right away.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Baked Bang Bang Chicken, and how to fix them:
Make sure the pieces are spaced apart and the oven reaches 220°C before going in, as crowding generates steam.
Add a spoon of strained Greek yogurt to thicken it without adding fat.
Reduce the sriracha or add a spoon of yogurt to soften the heat.
Keep the chicken and sauce separate in airtight containers for up to three days.
Warm the chicken in the oven at 180°C, then add the sauce after reheating.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Light mayonnaise | Full Greek yogurt | Lighter in fat and tangier | Same total amount |
| Cornstarch | Rice flour | Similar crispness | Equal amount |
| Sweet chili sauce | Honey with a splash of vinegar | Alternative sweetness | At a three-to-one ratio |
| Ingredient | 2 servings | 4 servings (base) | 8 servings |
|---|---|---|---|
| Chicken breast | 300 g | 600 g | 1200 g |
| Greek yogurt | 30 g | 60 g | 120 g |
| Light mayonnaise | 15 g | 30 g | 60 g |
| Sweet chili sauce | 22 ml | 45 ml | 90 ml |
| Cornstarch | 4 g | 8 g | 16 g |
Bake the pieces spaced apart on the tray so they brown instead of releasing steam and wilting.
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