Bang Bang Chicken

So, this Bang Bang Chicken recipe? It’s my absolute go-to when I’m craving something flavorful but don’t want to spend all day in the kitchen. I actually perfected it after, like, five tries – the first few were… let’s just say “interesting.” But the result? Totally worth it.

What makes this recipe special is the ridiculously easy Bang Bang sauce. Seriously, it’s three ingredients (plus optional sriracha if you like a kick!), and it elevates everything. The chicken is also super adaptable; you can use bone-in thighs, breasts, or even drumsticks – whatever you have on hand.

Okay, practical note: Don’t overcrowd the baking tray when you cook the chicken! If they’re all piled on top of each other, they’ll steam instead of getting that crispy, caramelized skin. Trust me on this one. You’ll be addicted to that crispy, slightly sweet, and spicy chicken.

What You’ll Need

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 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 (see 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

Steps

1. Preheat your oven to 220°C (425°F). Line a baking tray with baking paper.
2. Whisk up the Bang Bang sauce – mayo, sweet chili sauce, honey, lime juice, and optional sriracha – in a bowl. Set aside ¼ of the sauce for brushing on the chicken.
3. Pound the chicken thighs (skin on or off, your call!) to even thickness. Cut each in half.
4. Toss the chicken with paprika, onion powder, pepper, tamari, brown sugar, and olive oil.
5. Arrange the chicken on the baking tray, making sure they aren’t crowded. Seriously, don’t overcrowd!
6. Brush the reserved Bang Bang sauce all over the chicken.
7. Bake for 25-30 minutes, or until golden and cooked through.
8. Serve over rice with shredded cabbage, carrots, cucumber, and a drizzle of the remaining Bang Bang sauce. Sprinkle with sliced spring onions.

Substitutions That Actually Work

• Mayonnaise: Honestly, store-bought sauce works fine here. Don’t stress about making your own.
• Sweet Chili Sauce: You could probably use a different chili sauce, but sweet chili is the best.
• Chicken: Use whatever chicken you have! Breasts will cook faster, obviously.

Making It Diabetes-Friendly

This one’s tricky. The sauce is the main culprit. You could try reducing the honey and sweet chili sauce, maybe using a sugar substitute in the sauce, and opting for a sugar-free mayo. It will change the flavor profile a bit, but you can still enjoy it.

Tips & Storage

• Don’t overcrowd the baking sheet! This is key for crispy chicken.
• Leftovers are great cold or reheated. Just add a little water if you reheat it to make it juicy.
• This recipe is totally adaptable – feel free to add other veggies. I usually skip the fancy toppings and just enjoy the chicken and rice.