Bang Bang Chicken

Name: Bang Bang Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian-inspired
Ingredients: 1 cup (250 g) whole-egg mayonnaise; 1/4 cup (60 g) sweet chilli sauce; 1 tbsp sriracha or hot chilli sauce (optional); 1 tbsp honey; 1 tbsp lime juice; 600 g (1 lb 5 oz) boneless chicken thighs, skin on or off; 1 tsp sweet paprika; 1 tsp onion powder; 1/4 tsp cracked black pepper; 1 tbsp tamari or regular soy sauce; 1 tbsp brown sugar; 1 tbsp olive oil; 1/4 cup (60 g) bang bang sauce (see above)

main course · Asian-inspired

Credit: Simple Home Edit

Oven-baked bang bang chicken with a sticky, caramelized bang bang sauce — minimal prep, no stove splatter, and great for easy family dinners.

Added Jan 21, 2026

Prep time

15 min

Cook time

25 min

Servings

4 servings

Ingredients

1 cup (250 g) whole-egg mayonnaise

1/4 cup (60 g) sweet chilli sauce

1 tbsp sriracha or hot chilli sauce (optional)

1 tbsp honey

1 tbsp lime juice

600 g (1 lb 5 oz) boneless chicken thighs, skin on or off

1 tsp sweet paprika

1 tsp onion powder

1/4 tsp cracked black pepper

1 tbsp tamari or regular soy sauce

1 tbsp brown sugar

1 tbsp olive oil

1/4 cup (60 g) bang bang sauce (see above)

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat in the oven or air fryer to restore crispness. Variations/substitutions: use boneless skinless chicken breasts (increase cook time slightly) or substitute Greek yogurt for some mayonnaise for a lighter sauce (texture and flavor will change). If you want extra heat, add more sriracha or a pinch of cayenne. To make extra-crispy skin, broil for a few minutes at the end of baking but watch carefully. This recipe scales easily — double quantities for a larger crowd. Serve with rice, noodles, steamed greens, or in tacos/lettuce wraps.

Preparation

Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment and lightly oil or spray the surface.

Make the bang bang sauce: in a bowl whisk together 1 cup mayonnaise, 1/4 cup sweet chilli sauce, 1 tbsp sriracha (if using), 1 tbsp honey, and 1 tbsp lime juice until smooth. Taste and adjust heat or sweetness to preference.

Reserve 1/4 cup (60 g) of the prepared bang bang sauce for the chicken (set aside) and keep the remaining sauce for serving.

Pat the chicken thighs dry with paper towel. In a medium bowl combine paprika, onion powder, cracked black pepper, tamari (or soy sauce), brown sugar, and olive oil. Add the reserved 1/4 cup bang bang sauce and stir to make a sticky coating.

Add the chicken thighs to the bowl and toss to coat thoroughly. Let sit for 5–10 minutes if you have time (optional) to let flavors meld.

Arrange the coated chicken thighs skin-side up (if using skin-on) on the prepared baking sheet, leaving space between pieces. Spoon any remaining marinade over the top.

Bake in the preheated oven for 20–25 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of a thigh. For a more caramelized, sticky finish, switch the oven to broil for 2–4 minutes at the end of cooking—watch closely to avoid burning.

Remove from the oven and let the chicken rest for 5 minutes. Serve the chicken with the reserved serving sauce alongside rice, steamed vegetables, or in lettuce cups.