Low Sodium Bang Bang Chicken
Get ready to indulge guilt-free with this Low Sodium Bang Bang Chicken, a healthier twist on the popular takeout favorite! Perfectly baked chicken bites are coated in a tangy buttermilk marinade and crispy whole wheat panko breading, creating a deliciously golden texture without frying. The signature bang bang sauce—a blend of low sodium sweet Thai chili sauce, light mayo, sriracha, and a touch of honey—packs bold flavor without overwhelming your sodium intake. Finished with a sprinkle of fresh green onions, this vibrant dish is ideal for those seeking a heart-smart yet irresistible meal. Ready in under an hour, this recipe is perfect for serving up to four, whether it’s for a weeknight dinner or a crowd-pleasing appetizer. Stay healthy without sacrificing taste with this crave-worthy low sodium option!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 tablespoon white vinegar
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 0.5 cup cornstarch
- 0.5 cup whole wheat flour
- 0.5 cup unsalted panko breadcrumbs
- 1 cooking spray
- 2 tablespoons no-sodium-added jarred minced garlic
- 0.25 cup sweet Thai chili sauce (low sodium variant)
- 0.25 cup light mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon honey
- 2 tablespoons green onions
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow bowl, mix the buttermilk and white vinegar to make a quick homemade buttermilk. Let it sit for 5 minutes to thicken.
Cut the chicken breasts into 1-inch cubes and add them to the buttermilk mixture. Let them marinate while preparing the breading.
In another shallow bowl, combine black pepper, garlic powder, cornstarch, whole wheat flour, and panko breadcrumbs.
Remove the chicken from the buttermilk, letting excess drip off, then coat each piece in the breadcrumb mixture, pressing gently to adhere.
Place the coated chicken pieces onto the prepared baking sheet and lightly spray them with cooking spray to help them crisp up in the oven.
Bake for 20-25 minutes, turning halfway through, until the chicken is golden brown and cooked through.
While the chicken bakes, prepare the sauce by whisking together the minced garlic, Thai chili sauce, light mayonnaise, sriracha, and honey in a small bowl.
When the chicken is done, remove from the oven and let it cool for a couple of minutes before tossing in the sauce to coat thoroughly.
Serve immediately, garnished with chopped green onions, and enjoy your flavorful Low Sodium Bang Bang Chicken.
Nutrition Facts
Calories |
1812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 1693 mg | 74% | |
| Total Carbohydrate | 188.1 g | 68% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 60.8 g | ||
| Protein | 164.7 g | 329% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 415 mg | 32% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2031 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
