Bangbang chicken
This is a recipe on repeat. It looked all brown and pretty on the original recipe, but the yoghurt is more watery in my version. The taste however is still really good. Try it with the coconut fried rice and the red cabbage slaw.
Method
- 1
Heat your oven to 200 degrees.
- 2
Prepare and season the chicken and mix with the spring onions. I use 2x2 cm pieces.
- 3
Mix the bangbang sauce.
- 4
Using your baking tray, spread the chicken in a single layer and with a spoon spread about half the sauce thinly over the chicken.
- 5
Bake for 25 minutes, but half way through shake the chicken well and add the rest of the sauce, also in a thin layer. Too little is better than too much.
- 6
Serve with coconut fried rice and slaw.
Good to know
You could use the grill to get the chicken pieces more brown. I usually do not bother and just add additional parsley for serving. This is one dish where I often use ginger powder instead of fresh ginger, and garlic powder instead of fresh, only because it gets divided more easily. And finally, I very often make a double portion of this chicken and use it for nachos or serve it as a salad.
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