Recipes Plan

Bang Bang Chicken

Bang Bang Chicken

Cook 30 min
•
Carly Rickarby
Servings
4
(Original: 4)

Ingredients

Bang Bang Sauce

  • 1 cup whole-egg mayonnaise
  • 0.25 cup sweet chilli sauce
  • 1 tablespoon sriracha (or hot chilli sauce)
  • 1 tablespoon honey
  • 1 tablespoon fresh lime juice

Chicken & Marinade

  • 1.333 pound boneless chicken thighs, skin on or off
  • 1 teaspoon sweet paprika
  • 1 teaspoon onion powder
  • 0.25 teaspoon freshly cracked black pepper
  • 1 tablespoon tamari (or regular soy sauce)
  • 1 tablespoon brown sugar
  • 1 tablespoon olive oil

Serving & Garnish

  • 1 spring onion, sliced (or scallion)
  • steamed rice, for serving
  • 75 gram red cabbage, shredded
  • 2 carrot, grated or julienned
  • 1 cucumber, sliced
  • 1 spring onion, finely sliced (or scallion)

Instructions

  1. Preheat the oven to 220°C (425°F). Line a baking tray with parchment paper.
  2. Make the bang bang sauce: Combine the mayonnaise (1 cup), sweet chilli sauce (1/4 cup), sriracha (1 tablespoon), honey (1 tablespoon), and lime juice (1 tablespoon) in a small bowl and set aside. Reserve one-quarter of the sauce in a separate bowl to brush over the raw chicken prior to baking.
  3. Prep the chicken: Place the chicken (1 1/3 pounds) on a chopping board with a sheet of baking paper over the top. Use a mallet or rolling pin to pound the chicken to an even thickness. Cut each piece in half vertically.
  4. Marinate the chicken: Place the chicken in a large shallow bowl and add the sweet paprika (1 teaspoon), onion powder (1 teaspoon), black pepper (1/4 teaspoon), tamari (1 tablespoon), brown sugar (1 tablespoon), and olive oil (1 tablespoon). Using tongs, toss the chicken to coat it evenly in the marinade.
  5. Cook the chicken: Arrange the chicken on the prepared baking tray so that it is not overlapping. If the chicken is overcrowded in the tray, it will steam rather than caramelized.
  6. Using a pastry brush, brush the reserved bang bang sauce (about 1/4 cup) all over the tops of the chicken pieces.
  7. Bake the chicken for or until golden and cooked through.
  8. Serve: Serve with steamed rice, red cabbage (75 grams), carrots (2), cucumber (1), and spring onions (1). Drizzle with the remaining bang bang sauce and sprinkle with spring onions.