Ingredients
Scale
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
Instructions
- Preheat the oven to 220°C (425°F). Line a baking tray with baking paper (parchment paper).
- Combine the bang bang sauce ingredients in a small bowl and set aside. Reserve one-quarter of the sauce in a separate bowl to brush over the raw chicken prior to baking.
- Place the chicken on a chopping board with a sheet of baking paper (parchment paper) over the top. Use a mallet or rolling pin to pound the chicken to an even thickness. Cut each piece in half vertically.
- Place the chicken in a large shallow bowl and add the sweet paprika, onion powder, black pepper, tamari, brown sugar and olive oil. Using tongs, toss the chicken to coat it evenly in the marinade.
- Arrange the chicken on the prepared baking tray, so that it is not overlapping. This is important. If the chicken is overcrowded in the baking tray, it will “steam” and it will be much more difficult to achieve a caramelised crust.
- Using a pastry brush, brush the reserved one-quarter of the bang bang sauce all over the tops of the chicken pieces.
- Bake the chicken for 25–30 minutes or until golden and cooked through (see note 1 for troubleshooting).
- Serve with steamed rice, red cabbage, carrot and cucumber. Drizzle with the remaining bang bang sauce and sprinkle with spring onions.
Notes
Note 1 – If your chicken isn’t caramelised, it may be because your oven wasn’t preheated long enough and therefore not hot enough. Grill (broil) the chicken in the oven for a few minutes on high heat to caramelise if required. Keep an eye on it so that it doesn’t burn!
Make ahead
Chicken – Marinate the chicken for up to 48 hours prior to cooking.
Bang bang sauce – Prepare the sauce and refrigerate in an airtight container for up to 48 hours prior to cooking.
Leftovers
Refrigerate any leftover chicken for up to 3 days. Reheat in the microwave. Not suitable to freeze.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: mains, dairy-free, budget-friendly, quick and easy, one pan
- Method: roasting
- Cuisine: Asian