Description
A quick and flavor-packed Bang Bang Chicken made with oven-baked chicken coated in a creamy, sweet, and slightly spicy sauce. Perfect for busy weeknight dinners and served best with rice and fresh vegetables.
Ingredients
1 cup whole-egg mayonnaise
1/4 cup sweet chilli sauce
1 tbsp sriracha or hot chilli sauce optional
1 tbsp honey
1 tbsp lime juice
600 g boneless chicken thighs
1 tsp sweet paprika
1 tsp onion powder
1/4 tsp black pepper
1 tbsp tamari or soy sauce
1 tbsp brown sugar
1 tbsp olive oil
1/4 cup prepared bang bang sauce for coating
1 spring onion sliced
Steamed rice for serving
Shredded red cabbage
Grated or julienned carrots
Sliced cucumber
Extra spring onion for garnish
Instructions
1. Preheat oven to 220°C and line a baking tray with parchment paper
2. Mix all sauce ingredients together and set aside, reserving a portion for coating the chicken
3. Flatten the chicken to an even thickness and cut into smaller pieces
4. Combine chicken with spices, soy sauce, sugar and oil, mixing well
5. Arrange chicken on the tray in a single layer without overcrowding
6. Brush reserved sauce over the chicken
7. Bake for 25 to 30 minutes until golden and cooked through
8. Serve with rice, vegetables, and drizzle remaining sauce on top, then garnish with spring onion
Notes
Check packaged sauces if you need gluten-free options
If chicken does not caramelise, place under a hot grill for a few minutes
Chicken can be marinated up to 48 hours ahead
Sauce can be stored in the fridge for up to 48 hours
Store leftovers up to 3 days and reheat in the microwave
Freezing is not recommended
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven-baked
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving