Add a touch of Asia to your Chicken!

Bang Bang Chicken, or "bàng bàng jī" (棒棒鸡) in Chinese, originates from Sichuan, China. It's a cold chicken dish known for its unique preparation and spicy, flavorful sauce. The name "bang bang" refers to the wooden stick or mallet used to tenderize the chicken, creating a "bang bang" sound during preparation. 

Servings 4

BANG BANG SAUCE

1 cup (250 g) whole-egg mayonnaise

¼ cup (60 g) sweet chilli sauce

1 tbsp sriracha or hot chilli sauce (optional)

1 tbsp honey

1 tbsp lime juice

CHICKEN

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

1 tsp sweet paprika

1 tsp onion powder

¼ tsp cracked black pepper

1 tbsp soy sauce

1 tbsp brown sugar

1 tbsp olive oil

¼ cup (60 g) bang bang sauce (see above)

1 spring onion (scallion), sliced

TO SERVE

Steamed Rice

1 cup (75 g) shredded red cabbage

2 carrots, grated or julienned

1 cucumber, sliced

1 spring onion (scallion), finely sliced

INSTRUCTIONS

1. Preheat the Ninja Woodfire Grill, using Grill Medium Setting.
2. Combine the bang bang sauce ingredients in a small bowl and set aside. Reserve one-quarter of the sauce in a separate bowl to brush over the raw chicken prior to baking.
3. Place the chicken on a chopping board with a sheet of baking paper (parchment paper) over the top. Use a mallet or rolling pin to pound the chicken to an even thickness. Cut each piece in half vertically.
4. Place the chicken in a large shallow bowl and add the sweet paprika, onion powder, black pepper, soy sauce, brown sugar and olive oil. Using tongs, toss the chicken to coat it evenly in the marinade.
5. Arrange the chicken on the Ninja Woodfire Grill, so that it is not overlapping. This is important. If the chicken is overcrowded on the Grill, it will "steam" and it will be much more difficult to achieve a caramelised crust.
6. Using a pastry brush, brush the reserved one-quarter of the bang bang sauce all over the tops of the chicken pieces.
7. Grill the chicken for 6 –10 minutes turning half way through until golden and cooked through with an IT (Internal Temperature) of 74°C / 165°F
8. Serve with steamed rice, red cabbage, carrot and cucumber. Drizzle with the remaining bang bang sauce and sprinkle with spring onions.

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