Express bang bang chicken

Express bang bang chicken

Based on 14 ratings
In app
"This bang bang chicken is so good that you’ll want it for every meal. When time and energy are not on your side, this weeknight version is the hero you need. Instead of bite-sized pieces, our version uses chicken breast filets coated in the same flavorful sauce. Grab mayonnaise, Thai sweet chili and Sriracha sauces and make this express bang bang chicken in 20 minutes. To take the sauce to the next level, look for Japanese (Kewpie) mayo."
Difficulty
Easy 👌
Preparation
20 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
2 tbsp
hot paprika powder
1 tsp
garlic powder
1 tsp
onion powder
½ tsp
salt
50 g
sweet chili sauce
1 tbsp
Sriracha
1 tbsp
vinegar
1 tsp
ginger
1 pinch
sugar
oil (for frying)
salt

Utensils

cutting board, knife, bowl, 2 bowls (small), tongs, frying pan (large), large bowl

Nutrition per serving

Cal773
Fat37 g
Protein66 g
Carb41 g
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  • Step 1/3

    Cut chicken breasts horizontally into two filets per breast. Score the surface of the filets in a diamond pattern for more surface area, bigger flavor and faster cooking. In a bowl, season filets with paprika powder, garlic powder, onion powder, and salt.
    • 2 chicken breasts
    • 2 tbsp hot paprika powder
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • ½ tsp salt
    • cutting board
    • knife
    • bowl

    Cut chicken breasts horizontally into two filets per breast. Score the surface of the filets in a diamond pattern for more surface area, bigger flavor and faster cooking. In a bowl, season filets with paprika powder, garlic powder, onion powder, and salt.

  • Step 2/3

    In a small bowl, mix mayonnaise, sweet chili sauce, and Sriracha. Slice cucumber into thin slices. For the salad, peel and finely chop ginger. Cut scallion into fine strips. In another small bowl, mix cucumber, ginger, salt, pepper, vinegar, and sugar.
    • 50 g mayonnaise
    • 50 g sweet chili sauce
    • 1 tbsp Sriracha
    • ¼ cucumber
    • 1 tsp ginger
    • 1 scallion
    • 1 tbsp vinegar
    • 1 pinch sugar
    • salt
    • pepper
    • 2 bowls (small)

    In a small bowl, mix mayonnaise, sweet chili sauce, and Sriracha. Slice cucumber into thin slices. For the salad, peel and finely chop ginger. Cut scallion into fine strips. In another small bowl, mix cucumber, ginger, salt, pepper, vinegar, and sugar.

  • Step 3/3

    In a large pan, heat some oil. Place marinated chicken filets with scored sides down and cook for approx. 2–4 min. until golden brown. When you notice it’s starting to cook through, flip them over. Pour the mayonnaise mix over each filet and let it melt. Once the sauce is bubbling the chicken is done. If the sauce is too thick add some water. Serve in a deep bowl with rice with saucy chicken breasts on top. Garnish with cucumber salad and scallions.
    • oil (for frying)
    • rice (cooked, for serving)
    • tongs
    • frying pan (large)
    • large bowl

    In a large pan, heat some oil. Place marinated chicken filets with scored sides down and cook for approx. 2–4 min. until golden brown. When you notice it’s starting to cook through, flip them over. Pour the mayonnaise mix over each filet and let it melt. Once the sauce is bubbling the chicken is done. If the sauce is too thick add some water. Serve in a deep bowl with rice with saucy chicken breasts on top. Garnish with cucumber salad and scallions.

  • Enjoy your meal!

    Express bang bang chicken
FAQ

This is a chicken and rice bowl inspired by the classic bang bang chicken. The only difference is we are using a whole breast instead of small pieces of chicken. The thick and delicious sauce is made from sweet chili sauce, Sriracha, mayo and spices like garlic powder and paprika.

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