Express bang bang chicken

Step 1/3

• 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

• 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

• 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!