← All recipes

Bang Bang Chicken

Ingredients

• 1 lb boneless chicken thighs
• 1 tsp sweet paprika
• 1 tsp onion powder
• ¼ tsp white pepper
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp olive oil

• 1 cup mayo
• ¼ cup sweet chili sauce
• 1 tbsp sriracha
• 1 tbsp honey
• 1 tbsp fresh lime juice

• Cucumbers
• Shredded cabbage and carrots
• Scallions
• Crushed peanuts
• Chili Crisp oil

Directions

1. Preheat the oven to 425°F. Line a baking tray with parchment paper.
2. Make the bang bang sauce – Combine the bang bang sauce ingredients in a small bowl and set aside.
3. Reserve one-quarter of the sauce in a separate bowl to brush over the raw chicken prior to baking.
4. Prep the chicken – Place the chicken 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.
5. Marinate the chicken – Place the chicken in a large shallow bowl and add the sweet paprika, onion powder, black pepper, tamari, brown sugar and olive oil. Using tongs, toss the chicken to coat it evenly in the marinade.
6. Cook the chicken – Arrange the chicken on the prepared baking tray, so that it is not overlapping. This is important. If the chicken is overcrowded in the baking tray, it will “steam” and it will be much more difficult to achieve a caramelised crust.
7. Using a pastry brush, brush the reserved one-quarter of the bang bang sauce all over the tops of the chicken pieces.
8. Bake the chicken for 25–30 minutes or until golden and cooked through
9. Serve – Serve with steamed rice, red cabbage, carrot and cucumber. Drizzle with the remaining bang bang sauce and sprinkle with spring onions.