Oven-Baked Bang Bang Chicken with Cucumber Carrot Salad
- π 4 chicken breasts
- π§ 1 teaspoon garlic powder
- π° 1 teaspoon onion powder
- πΆοΈ 1 teaspoon paprika
- π§ 1 teaspoon seasoned salt
- π₯ 1 cup mayonnaise
- πΆοΈ 1/2 cup sweet chili sauce
- πΆοΈ 2-3 tablespoons Sriracha, **Huy Fong Foods**
- π₯ 3 mini cucumbers
- π₯ 2 carrots
- π§ 1/2 small red onion
- π Juice from half a lemon
- π§ 1/4 teaspoon salt
- π§ 1 tablespoon soy sauce
- π 1 tablespoon rice vinegar
- π« 1 tablespoon extra virgin olive oil
- πΆοΈ 1 tablespoon **Lao Gan Ma Spicy Chili Crisp**
- πΎ 1/2 tablespoon toasted sesame seeds
- πΏ Green onions
- π Rice
A delightful fusion of Asian-inspired flavors that combines crispy oven-baked chicken with a fresh cucumber carrot salad, perfect for any occasion.
Indulge in the delightful fusion of flavors with our Oven-Baked Bang Bang Chicken, elegantly paired with a fresh Cucumber Carrot Salad. This Asian-inspired dish promises a satisfying and vibrant meal, perfect for any occasion.
Ingredients
π 4 chicken breasts
π§ 1 teaspoon garlic powder
π° 1 teaspoon onion powder
πΆοΈ 1 teaspoon paprika
π§ 1 teaspoon seasoned salt
π₯ 1 cup mayonnaise
πΆοΈ 1/2 cup sweet chili sauce
πΆοΈ 2-3 tablespoons Sriracha, Huy Fong Foods
π₯ 3 mini cucumbers
π₯ 2 carrots
π§
1/2 small red onion
π Juice from half a lemon
π§ 1/4 teaspoon salt
π§ 1 tablespoon soy sauce
π 1 tablespoon rice vinegar
π« 1 tablespoon extra virgin olive oil
πΆοΈ 1 tablespoon Lao Gan Ma Spicy Chili Crisp
πΎ 1/2 tablespoon toasted sesame seeds
πΏ Green onions
π Rice
Instructions
1- Preheat the Oven:
- Set the oven to 425Β°F (220Β°C).
- Line a baking tray with parchment paper.
2- Prepare the Chicken:
- Pat dry the chicken breasts.
- Score each breast in a cross-hatch pattern, about 1/8-inch deep and 1/2-inch apart.
3- Season the Chicken:
- In a small bowl, combine garlic powder, onion powder, paprika, and seasoned salt.
- Rub this mixture over the chicken evenly.
4- Make the Bang Bang Sauce:
- In a clear glass bowl, mix mayonnaise, sweet chili sauce, and Sriracha.
- Reserve half for drizzling.
5- Coat the Chicken:
- Use the remaining sauce to coat the chicken breasts generously.
6- Bake the Chicken:
- Place the chicken on the tray and bake for 23-25 minutes.
- Bake until the internal temperature reads 165Β°F.
7- Prepare the Salad:
- Thinly slice cucumbers, carrots, and red onion.
- In a large mixing bowl, combine with lemon juice, salt, soy sauce, rice vinegar, olive oil, Lao Gan Ma, and sesame seeds.
8- Serve the Chicken and Salad:
- Once the chicken is done, let it rest.
- Plate over rice, add the salad, and drizzle with reserved Bang Bang sauce. Garnish with green onions.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: Approximately 450
Proteins: 38g
Fats: 25g
Carbohydrates: 20g
Equipment:
- πͺ Cutting board, wooden, dark
- πͺ Sharp knife, generic
- π₯ Measuring spoons, generic metal scoop
- π₯ Silicone spatula, white, generic
- π₯ Mini whisk, silver, generic
- π² Baking tray, white, rectangular
- π² Small and large mixing bowls, clear glass, oval
- π² Serving plates, dark brown/grey, ceramic
- π‘οΈ Instant-read thermometer
- π₯ Oven
Cooking Tips:
- Score chicken to enhance flavor absorption.
- Patting the chicken dry helps spices adhere better.
- Use an instant-read thermometer for perfectly cooked chicken.
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