Ingredients
- 2 boneless, skinless chicken breasts (about 3/4 lb total)
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil (for baking or pan searing)
Bang Bang Sauce:
- 2 tablespoons light mayonnaise
- 1 1/2 tablespoons Thai sweet chili sauce
- 1 teaspoon sriracha hot sauce (adjust based on your spice preference)
Optional Garnishes:
- Chopped green onions
- Sesame seeds
- Extra chili flakes
Preparation Steps:
- Preheat your oven to 400°F (200°C) or prepare a skillet if cooking on the stovetop.
- Pat the chicken breasts dry using a paper towel to ensure they cook evenly and form a nice crust.
- In a small bowl, combine the paprika, garlic powder, salt, and pepper.
- Rub the seasoning mix evenly over both sides of the chicken breasts.
- Lightly grease a baking tray with olive oil if baking, or heat the oil in a skillet if pan-searing.
Instructions
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Cooking the Chicken
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Option 1: Bake the Chicken
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Place the seasoned chicken breasts on the baking tray.
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Bake in the preheated oven for 20–25 minutes, flipping halfway through to ensure even cooking.
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Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
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Option 2: Pan-Sear the Chicken
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Heat olive oil in a skillet over medium-high heat.
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Add the seasoned chicken and sear for 5–6 minutes on each side until golden and cooked through.
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Let the chicken rest for 5 minutes before slicing.
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Prepare the Bang Bang Sauce
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In a bowl, whisk together the light mayonnaise, Thai sweet chili sauce, and sriracha.
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Taste the sauce and adjust the heat by adding more or less sriracha based on your preference.
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The sauce should be creamy, tangy, a little sweet, and have a touch of spice.
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Slice and Coat the Chicken
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Once the chicken has rested, slice it into thin strips or bite-sized pieces.
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Transfer the sliced chicken to a mixing bowl and pour the Bang Bang sauce over it.
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Toss the chicken in the sauce until every piece is well coated.
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Garnish and Serve
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Transfer the coated chicken to a serving dish.
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Sprinkle with chopped green onions, sesame seeds, or chili flakes for a final burst of flavor and presentation.
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Notes
- Chicken Selection: Boneless, skinless chicken breasts work best, but you can also use chicken thighs for juicier results.
- Even Cooking: If your chicken breasts are thick, consider slicing them horizontally to create even pieces. This ensures they cook evenly and more quickly.
- Sauce Tips: For a thicker sauce, use full-fat mayonnaise. For a lighter version, Greek yogurt can be substituted, though the taste and texture will be slightly different.
- Heat Adjustment: Not a fan of spicy food? Start with 1/2 teaspoon of sriracha and build up from there. You can also add a squeeze of lime juice to mellow out the spice.
- Make Ahead: You can prepare the Bang Bang sauce up to 3 days ahead. Store it in the refrigerator in an airtight container.
- Leftovers: Store any leftover chicken in the refrigerator for up to 3 days. Reheat in the microwave or a skillet. Add a splash of water if it looks too dry.
- Prep Time: 10 minutes
- Cook Time: 20 minutes