Ingredients
Bang Bang Sauce
- 1 cup (250 g) whole-egg mayonnaise
- ¼ cup (60 g) sweet chilli sauce
- 1 tbsp sriracha or hot chilli sauce (optional)
- 1 tbsp honey
- 1 tbsp lime juice
Chicken
- 600 g (1 lb 5 oz) boneless chicken thighs, skin on or off
- 1 tsp sweet paprika
- 1 tsp onion powder
- ¼ tsp freshly cracked black pepper
- 1 tbsp tamari or regular soy sauce
- 1 tbsp brown sugar
- 1 tbsp olive oil
- ¼ cup (60 g) bang bang sauce (from above)
- 1 spring onion (scallion), sliced
To Serve
- Steamed rice
- 1 cup (75 g) shredded red cabbage
- 2 carrots, grated or julienned
- 1 cucumber, sliced
- 1 spring onion (scallion), finely sliced
Instructions
- Preheat the oven: Set the oven to 220°C (425°F) and line a baking tray with baking (parchment) paper to prepare for the chicken.
- Make the bang bang sauce: In a small bowl, combine mayonnaise, sweet chili sauce, sriracha (if using), honey, and lime juice. Stir well and reserve one-quarter of this sauce in a separate bowl to brush on the chicken before baking.
- Prep the chicken: Place chicken thighs on a chopping board and cover with baking paper. Pound them to an even thickness using a mallet or rolling pin, then cut each piece vertically in half.
- Marinate the chicken: In a large shallow bowl, toss the chicken pieces with sweet paprika, onion powder, black pepper, tamari, brown sugar, and olive oil, coating the pieces evenly with the marinade.
- Arrange on baking tray: Lay the chicken pieces on the prepared baking tray without overlapping to allow proper caramelization rather than steaming.
- Brush with reserved sauce: Use a pastry brush to coat the tops of the chicken pieces evenly with the reserved quarter portion of the bang bang sauce.
- Bake the chicken: Place the tray in the preheated oven and bake for 25–30 minutes or until the chicken is golden and cooked through.
- Serve: Serve the baked chicken over steamed rice alongside shredded red cabbage, grated or julienned carrots, sliced cucumber, and garnish with finely sliced spring onions. Drizzle the remaining bang bang sauce on top.
Notes
- For a gluten-free option, use gluten-free sweet chili sauce and tamari instead of soy sauce.
- Check chicken internal temperature to ensure it reaches 165°F (74°C) for safe consumption.
- If you prefer a spicier dish, increase sriracha or hot chili sauce quantity in the bang bang sauce.
- Overcrowding the baking tray will cause steaming instead of roasting, resulting in less crispy chicken crust.
- Use skin-on chicken for additional flavor and crispiness, but skinless can be used if preferred.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian-Inspired
