Bang Bang Chicken

Instructions

Preheat the oven to 220°C (425°F). Line a baking tray with baking (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 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.

• whole-egg mayonnaise Notes: 1 cup, 250 g, see note 1 about gluten
• 1⁄4 cup sweet chilli sauce Notes: 60 g, see note 1 about gluten
• sriracha or hot chilli sauce Notes: 1 tbsp, optional, see note 1 about gluten

  Optional
• honey Notes: 1 tbsp
• lime juice Notes: 1 tbsp
• boneless chicken thighs Notes: 600 g, 1 lb 5 oz, skin on or off
• sweet paprika Notes: 1 tsp
• onion powder Notes: 1 tsp
• 1⁄4 tsp freshly cracked black pepper
• tamari or regular soy sauce Notes: 1 tbsp
• brown sugar Notes: 1 tbsp
• Olive oil Notes: 1 tbsp
• 1⁄4 cup bang bang sauce Notes: 60 g, see above
• spring onion Notes: 1, scallion, sliced
• Steamed rice
• shredded red cabbage Notes: 1 cup, 75 g
• carrots Notes: 2, grated or julienned
• cucumber Notes: 1, sliced