Bang Bang Chicken 

Crispy chicken with all the chilli! From the coating of spices to the fresh and dried chilli my bang bang chicken is only for the serious lovers of heat. The chicken coating is made predominantly with corn flour and hot chilli powder oven baked then garnished with freshly chopped jalapeños, dried chilli flakes and just to give your palate a bit of respite, a refreshing lime and garlic mayo. #dontbescared



Serves 2

  • 7 mini chicken fillets
  • Corn flour 5 tablespoons
  • Smoked Paprika 1 teaspoon
  • Cayenne Chilli Pepper 6 teaspoons
  • Chinese 5 spice 1 teaspoon
  • Chilli flakes 3 teaspoons
  • Sesame oil 1/2 teaspoon
  • 2 jalapeños
  • 1/2 spring onion
  • Sesame seeds 1 teaspoon
  • Butter 1 tablespoon
  • Olive oil 3 tablespoons
  • Pinch of salt

For the lime Mayo

  • 5 tablespoons Mayo
  • Juice of 2 limes
  • 3 garlic cloves
  • 1 teaspoon salt



First make the coating for the chicken by adding the flour, smoked paprika, Chinese 5 spice, hot chilli powder and 1 teaspoon of the chilli flakes to a bowl and mix well. It is important not to add any salt to the coating as it will draw the moisture from the chicken which will prevent it from turning crisp.

Once mixed add the chicken and coat with the spices and flour. Set aside and preheat an oven to 200c along with an oven proof dish. While the oven is coming up to temp make the lime and garlic mayo by simply placing all the ingrediens into a bowl and combining.

When the oven has reached 200c remove the dish and add the butter and olive oil and place back in the oven for 3 minutes. This stage is critical as you need to ensure you are adding the chicken to hot oil/butter or the coating will absorb the fat and become soggy. Set the timer to 10 mins.

After 10 remove the chicken, turn and put back in the oven. At this stage you want to crank the heat up to 220c so the chicken crisps. If you were to set the oven to this temp from the beginning the butter would burn and the chicken would come out black. Cook for a further 10 minutes, remove and place on kitchen roll to absorb the excess oil.

Plate the chicken and garnish with the jalapeños, chilli flakes, Spring onion, sesame seeds and a pinch of salt. I also drizzled with the slightest amount of sesame oil to add another dimension to the dish. Finish by adding the lime/garlic mayo either on the side or drizzled on top. Serve with what ever you desire!


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