Baked Bang Bang Chicken Recipe: Crispy Celery-Topped Comfort in 30 Minutes

This baked bang bang chicken recipe delivers the same addictive flavors you love—crispy, creamy, and spicy—without the deep-fryer. The secret lies in a foolproof oven-baked method that creates a golden, celery-topped crust while keeping the chicken juicy inside.

I developed this version after years of perfecting the balance between tangy, spicy, and creamy elements that define bang bang sauce.

The magic happens in two stages: first, baking the chicken until tender, then broiling it to achieve that signature crispy texture. A simple marinade of soy sauce, garlic, and ginger infuses flavor, while the celery topping adds crunch and a pop of fresh color.

This recipe cuts cooking time to just 30 minutes, making it perfect for weeknight dinners when you crave comfort food without the fuss.

What you'll end up with is restaurant-quality chicken that's crispy on top, tender inside, and coated in a velvety sauce that's tangy, spicy, and just sweet enough. The celery topping adds texture and freshness, while the sauce clings to every bite.

It's the kind of dish that disappears fast—ideal for feeding a crowd or meal prepping for the week.

Serve with steamed rice and a side of stir-fried vegetables for a complete meal. The flavors are bold enough to stand alone but balanced enough for everyday enjoyment. Let's get started on this comforting, crispy delight!

Ingredients for baked bang bang chicken

Fourteen simple ingredients transform into crispy, celery-topped comfort food in just 30 minutes.

The chicken thighs are key here—boneless, skinless, and cut into even strips so they cook perfectly. Look for good-quality thighs at the grocery store, usually near the chicken breasts. I grab mine from Trader Joe's when I can, but any supermarket works. The celery needs to be fresh and crisp—no wilted stalks—so check the bottoms before buying. For the mayo, full-fat is non-negotiable if you want that signature creamy texture. If you're making this ahead, prep the marinade first and store it in the fridge for up to 2 days.

No soy sauce? Coconut aminos work in a pinch, though the flavor will be slightly different. Short on honey? Maple syrup is a great swap, though it adds a deeper sweetness. Want less heat? Cut the sriracha in half and add 1 tsp of sugar to balance. The cornstarch is what gives that crispy topping its crunch—don't skip it! If you can't find fresh ginger, ground ginger at half the amount works, but fresh is always better. The green onions add freshness at the end, so grab a bunch and use half for garnish, saving the rest for other dishes.

This dish reheats beautifully—just pop it in the oven at 350°F for 10-15 minutes until warmed through. Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months. The celery topping loses crispness when reheated, so it's best served fresh off the broiler. For meal prep, I portion the sauce and chicken separately and assemble just before eating to keep everything perfect.

Step-by-step instructions for baked bang bang chicken

Here's how to make this addictive, crispy chicken with that signature celery topping in just 30 minutes.

Cut the 1.5 lb boneless, skinless chicken thighs into even 1-inch strips. I like to keep them about the same size so they cook uniformly. Place the strips in a large bowl and season generously with 1 teaspoon salt and ½ teaspoon black pepper. This seasoning will penetrate while the chicken rests.

In a separate shallow dish, whisk together ½ cup all-purpose flour and 1 tablespoon cornstarch. This combination gives you that perfect crispy texture. You'll coat the chicken in this mixture just before baking, so keep it ready.

In a medium bowl, combine ½ cup mayonnaise, ¼ cup soy sauce, 2 tablespoons Sriracha sauce, 1 tablespoon honey, 1 tablespoon lemon juice, 4 minced garlic cloves, and 1 tablespoon grated fresh ginger. Mix well until smooth and fully combined. The honey helps balance the heat from the Sriracha while the lemon juice adds a bright tang.

Taste the marinade and adjust the seasoning if needed. You want it to be flavorful but not overpowering—this will be the base flavor for your chicken. Pour this marinade into a resealable plastic bag and add the seasoned chicken strips. Seal the bag and massage it gently to coat the chicken evenly. Let it marinate for at least 15 minutes in the refrigerator.

Preheat your oven to 425°F. Line a baking sheet with parchment paper and lightly grease it with 2 tablespoons vegetable oil using a paper towel. This prevents sticking and helps create that crispy exterior.

Remove the chicken from the marinade (reserve the marinade for later) and shake off any excess. Working in batches if needed, dip each chicken strip into the flour-cornstarch mixture, pressing gently to adhere. Place the coated strips on the prepared baking sheet, spacing them about 1 inch apart. Bake for 12-15 minutes, flipping halfway through, until the chicken is golden brown and cooked through to an internal temperature of 165°F.

While the chicken bakes, finely chop the 2 whole celery stalks into tiny pieces—almost like a celery salt texture. You want it to be very fine so it sticks to the chicken well. In a small bowl, mix the chopped celery with 1 tablespoon lemon juice and ½ teaspoon black pepper. This helps distribute the flavor evenly and keeps the celery from getting soggy.

Once the chicken is out of the oven, let it rest for 2-3 minutes on the baking sheet. This resting time helps the juices redistribute, keeping the chicken moist. Then, sprinkle the celery mixture evenly over the top of each piece, pressing gently so it sticks.

Transfer the chicken to a serving platter and garnish with the chopped 2 whole green onions. Serve immediately while the celery topping is still crispy. The contrast of the crunchy celery against the tender, spicy chicken is what makes this dish so special.

This recipe serves 4 people and comes together in just 30 minutes. The key to success is keeping everything hot and serving it right away—don't let the celery topping sit too long, or it'll lose its crunch. Enjoy with some steamed rice or crusty bread to soak up all that delicious sauce!

Pro cooking tips for baked bang bang chicken

Celery Chopping Mastery

Finely chopping celery is the secret to that signature crunchy topping. Use a mandoline slicer set to the thinnest setting for uniform, paper-thin slices—this mimics the texture of celery salt. If you don’t have one, stack celery stalks and slice crosswise with a sharp chef’s knife in one motion.

For extra adhesion, toss the chopped celery with 1 tsp cornstarch before adding lemon juice and pepper. 🧅

Marinade Timing Tricks

Don’t rush the 15-minute marinade—this ensures the chicken absorbs all those bold flavors. For maximum penetration, place the bagged chicken in the fridge and let it sit for up to 30 minutes if you have time.

Pro tip: Use a zipped plastic bag instead of a bowl to minimize mess and maximize surface area contact. If prepping ahead, store the marinade separately and combine with chicken just before cooking. 💡

Double-Crisp Technique

For an extra-crispy finish, broil the chicken for 2-3 minutes after baking. Switch your oven to broil mode and watch closely—this high heat caramelizes the edges without overcooking the chicken.

Keep the baking sheet on the middle rack for even exposure. If your celery topping starts to brown too quickly, move the tray to a lower rack. ⚡

Equipment Must-Haves

Invest in a wire cooling rack to place over your baking sheet during the final broil step. This allows heat to circulate underneath, creating a crispier texture on the bottom of the chicken.

A fine-mesh strainer also helps drain excess marinade from the chicken before coating. For chopping, a Japanese santoku knife makes quick work of celery and green onions. 🔪

Spice Balance Adjustments

If your Sriracha feels too intense, balance it with ½ tsp sugar or 1 tsp honey in the marinade. For a smoky depth, add ½ tsp smoked paprika to the flour-cornstarch mix.

To reduce acidity, swap lemon juice for 1 tbsp rice vinegar. Taste the marinade before adding chicken—this small step prevents overpowering flavors. 🌶️

Resting for Juiciness

Never skip the 2-3 minute rest after baking. This allows juices to redistribute, keeping the chicken moist. Place the chicken on a wire rack over a plate to catch any drippings.

For extra crispiness, pat the chicken dry with paper towels before coating—this helps the flour adhere better and creates a crunchier exterior. 💪

Frequently asked questions