Description
Sichuan province’s bang bang chicken delight brings spicy, tangy flavors to your table. Crispy chicken pieces drizzled with nutty sauce promise a memorable culinary journey you’ll savor completely.
Ingredients
Scale
- 600 g (1 lb 5 oz) boneless chicken thighs, skin on or off
- 1 tbsp olive oil
- 1 tbsp honey
- 1 tbsp brown sugar
- 1 tbsp tamari or soy sauce
- 1 tbsp lime juice
- 1 tsp sweet paprika
- 1 tsp onion powder
- ¼ tsp split black pepper
- 1 cup (250 g) whole-egg mayonnaise
- ¼ cup (60 g) sweet chilli sauce
- 1 tbsp sriracha or hot chilli sauce (optional)
- 1 cup (75 g) shredded red cabbage
- 2 carrots, grated or julienned
- 1 cucumber, sliced
- 2 spring onions (scallions), sliced
- Steamed rice
Instructions
- Preparation: Preheat the oven to 220°C (425°F), positioning a baking sheet lined with parchment paper for perfect roasting conditions.
- Flavor Creation: Whisk together mayonnaise, sweet chilli sauce, sriracha, honey, and lime juice to create a vibrant bang bang sauce. Reserve a quarter of the mixture for final garnishing.
- Chicken Preparation: Gently flatten chicken thighs between parchment paper, then slice each vertically into two equal portions. Create a robust marinade by combining paprika, onion powder, black pepper, tamari, brown sugar, and olive oil. Thoroughly coat chicken pieces in this flavor-packed mixture.
- Roasting Process: Arrange marinated chicken on the prepared baking sheet, ensuring pieces are not touching. Brush generously with reserved bang bang sauce to develop a glossy, flavor-intense exterior.
- Cooking and Serving: Roast in the preheated oven for 25-30 minutes until chicken turns golden-brown and reaches complete internal doneness. Plate with steamed rice, red cabbage, julienned carrots, and cucumber slices.
- Final Touch: Drizzle remaining bang bang sauce over the dish and garnish with thinly sliced spring onions for a burst of fresh flavor.
Notes
- Flatten Evenly: Use parchment paper when pounding chicken to ensure uniform thickness, preventing uneven cooking and dry edges.
- Marinate Strategically: Allow chicken to absorb marinade for at least 30 minutes before cooking to maximize flavor penetration and tenderness.
- Check Internal Temperature: Use a meat thermometer to confirm chicken reaches 74°C (165°F) for safe consumption, preventing potential foodborne illnesses.
- Space Matters: Keep chicken pieces separated on the baking sheet to promote crispy edges and prevent steaming, ensuring a perfect golden-brown exterior.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 5
- Calories: 570
- Sugar: 16 g
- Sodium: 800 mg
- Fat: 38 g
- Saturated Fat: 6 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 100 mg