Bang Bang Chicken with Steamed Rice and Veggies Recipe
This Bang Bang Chicken recipe features tender, marinated boneless chicken thighs baked to golden perfection and slathered in a creamy, spicy, and slightly sweet bang bang sauce. Served alongside steamed rice and fresh vegetables like shredded red cabbage, grated carrots, and cucumber slices, it offers a balanced and flavorful meal perfect for a weeknight dinner or casual gathering.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
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 and Marinade
- 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
To Serve
- 1 spring onion (scallion), sliced
- 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 and prepare baking tray: Preheat your oven to 220°C (425°F) and line a baking tray with parchment paper to prevent sticking and allow easy cleanup.
- Make the bang bang sauce: In a small bowl, combine the mayonnaise, sweet chilli sauce, sriracha (if using), honey, and lime juice. Stir thoroughly until smooth and set aside. Reserve one-quarter of this sauce in a separate bowl to brush on the chicken before baking.
- Prepare the chicken: Place the boneless chicken thighs on a chopping board and cover with a sheet of baking paper. Use a mallet or rolling pin to pound the chicken evenly to a consistent thickness, then cut each piece vertically in half to ensure faster and even cooking.
- Marinate the chicken: Transfer the chicken pieces to a large shallow bowl. Sprinkle over the sweet paprika, onion powder, black pepper, tamari or soy sauce, brown sugar, and drizzle with olive oil. Use tongs to toss the chicken, ensuring every piece is well coated with the marinade.
- Arrange chicken on the baking tray: Place the chicken pieces on the prepared baking tray spaced apart so they’re not overlapping. This prevents steaming and helps develop a caramelized crust.
- Brush chicken with sauce: Using a pastry brush, 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 to 30 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 75°C or 165°F). Check occasionally to avoid overcooking.
- Prepare the sides: While the chicken cooks, prepare the steamed rice and arrange the shredded red cabbage, grated carrots, sliced cucumber, and finely sliced spring onion to serve alongside the chicken.
- Serve: Once chicken is done, serve it hot on plates with steamed rice and the prepared vegetables. Drizzle the remaining bang bang sauce over the chicken and sprinkle with sliced spring onion for garnish and extra flavor.
Notes
- For a gluten-free version, ensure the mayonnaise, sweet chilli sauce, and tamari soy sauce are gluten-free.
- If your chicken is thick, pounding it to an even thickness ensures even cooking and juiciness.
- Do not overcrowd the baking tray to avoid steaming the chicken; this helps achieve a crispy, caramelized exterior.
- Check chicken internal temperature with a meat thermometer for food safety; it should reach 75°C (165°F).
- You can adjust the heat level by varying the amount of sriracha or hot chilli sauce.
