Bang Bang Chicken

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.