1-First, gather and prepare all ingredients by measuring quantities and chopping items like garlic or spring onions. If you’re adapting for a vegan option, press tofu to remove excess moisture for the best texture. It’s amazing how a little prep sets you up for success trust me, it’s worth the few extra minutes!

2-Second, heat vegetable oil in a pan over medium heat. For chicken, cook until golden brown and cooked through, about 5-6 minutes per side. If using tofu, cook until crisp to get that satisfying crunch. While the protein cooks, prepare the Bang Bang sauce by mixing mayonnaise, sweet chili sauce, Sriracha, rice vinegar, honey, and minced garlic in a bowl stir it well for that creamy magic!

3-Once cooked, remove the protein from heat and let it rest for a few minutes. Then, preheat your oven to 220°C (425°F) and line a baking tray with parchment paper. The summary mentions oven-baking for a healthier twist, so pound the chicken thighs to even thickness, cut them vertically, and toss with paprika, onion powder, black pepper, soy sauce, brown sugar, and olive oil.

4-Arrange the chicken on the tray without overlapping and brush with the reserved ¼ cup sauce. Bake for 25 30 minutes until golden and cooked through, using the broil setting briefly for extra caramelization if you want that wow factor. Finally, slice the chicken or tofu into bite-sized pieces, toss with the prepared sauce until fully coated, and serve immediately with steamed rice, shredded cabbage, carrots, cucumber, remaining sauce, and sliced spring onions. Don’t forget, you can adjust spice levels by tweaking the Sriracha based on your preferences!