Description
This Bang Bang Chicken Bowl features tender, flavorful marinated chicken thighs baked to golden perfection and served with fresh vegetables and steamed rice. The homemade bang bang sauce combines creamy mayonnaise, sweet chilli, and a hint of sriracha for a perfect balance of spicy, sweet, and tangy flavors. Ideal for an easy weeknight dinner that feels both comforting and vibrant.
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 Marinade and Protein
- 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 (from above)
- 1 spring onion (scallion), sliced
Vegetables and Side
- 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 Oven: Preheat the oven to 220°C (425°F). Line a baking tray with baking (parchment) paper to prevent sticking and ensure easy cleanup.
- Make Bang Bang Sauce: In a small bowl, combine mayonnaise, sweet chilli sauce, sriracha (if using), honey, and lime juice. Stir well to blend all ingredients. Reserve one-quarter of this sauce separately for brushing on the chicken before baking.
- Prepare Chicken: Place the chicken thighs on a chopping board and cover with a sheet of baking paper. Use a mallet or rolling pin to pound the chicken to an even thickness, ensuring even cooking. Then cut each thigh in half vertically.
- Marinate Chicken: Transfer the chicken pieces into a large shallow bowl. Add sweet paprika, onion powder, cracked black pepper, tamari or soy sauce, brown sugar, and olive oil. Toss well using tongs to coat the chicken evenly with the marinade.
- Arrange Chicken: Lay the marinated chicken evenly spaced on the prepared baking tray, making sure pieces do not overlap to avoid steaming and promote caramelization.
- Brush Sauce: Using a pastry brush, apply the reserved quarter of the bang bang sauce over the tops of the chicken pieces to add flavor and create a glossy coating.
- Bake Chicken: Place the tray in the preheated oven and bake for 25 to 30 minutes until the chicken is golden brown and cooked through. Check that the internal temperature reaches at least 75°C (165°F) for safety.
- Serve: Serve the baked chicken with steamed rice, shredded red cabbage, grated carrots, sliced cucumber, and a drizzle of remaining bang bang sauce. Garnish with finely sliced spring onions for freshness and crunch.
Notes
- For a gluten-free option, ensure you use gluten-free tamari and sweet chilli sauce.
- Using skin-on chicken thighs can add more flavor and moisture but skinless also works well.
- Do not overcrowd the baking tray to allow the chicken to caramelize instead of steaming.
- If you prefer more heat, increase the sriracha or add fresh chopped chillies to the sauce.
- Check chicken internal temperature with a meat thermometer to ensure it’s fully cooked and safe to eat.
