Bang Bang Chicken Rice Bowls

Serves 5
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Directions

  1. 1Slice your chicken thighs into cubes.
  2. 2Slice your chicken thighs into cubes.
  3. 3Slice your chicken thighs into cubes.
  4. 4Season with salt.
  5. 5Season with salt.
  6. 6Season with salt.
  7. 7Add black pepper.
  8. 8Add black pepper.
  9. 9Add black pepper.
  10. 10Add garlic and onion powder.
  11. 11Add garlic and onion powder.
  12. 12Add garlic and onion powder.
  13. 13Add smoked paprika.
  14. 14Add smoked paprika.
  15. 15Add smoked paprika.
  16. 16Add ginger powder.
  17. 17Add ginger powder.
  18. 18Add ginger powder.
  19. 19Add olive oil.
  20. 20Add olive oil.
  21. 21Add olive oil.
  22. 22Mix till the color changes.
  23. 23Mix till the color changes.
  24. 24Mix till the color changes.
  25. 25Add light mayo to a bowl for the Bang Bang sauce.
  26. 26Add light mayo to a bowl for the Bang Bang sauce.
  27. 27Add light mayo to a bowl for the Bang Bang sauce.
  28. 28Add fat free yogurt.
  29. 29Add fat free yogurt.
  30. 30Add fat free yogurt.
  31. 31Add sweet chilli sauce.
  32. 32Add sweet chilli sauce.
  33. 33Add sweet chilli sauce.
  34. 34Add Sriracha.
  35. 35Add Sriracha.
  36. 36Add Sriracha.
  37. 37Add rice vinegar.
  38. 38Add rice vinegar.
  39. 39Add rice vinegar.
  40. 40Add fresh parsley.
  41. 41Add fresh parsley.
  42. 42Add fresh parsley.
  43. 43Mix till smooth.
  44. 44Mix till smooth.
  45. 45Mix till smooth.
  46. 46Spread chicken on a sheet pan.
  47. 47Spread chicken on a sheet pan.
  48. 48Spread chicken on a sheet pan.
  49. 49Add a light layer of bang bang sauce.
  50. 50Add a light layer of bang bang sauce.
  51. 51Add a light layer of bang bang sauce.
  52. 52Oven bake or air fry for 22-25 minutes at 200C / 400F.
  53. 53Oven bake or air fry for 22-25 minutes at 200C / 400F.
  54. 54Oven bake or air fry for 22-25 minutes at 200C / 400F.
  55. 55Final glaze with more bang bang sauce.
  56. 56Final glaze with more bang bang sauce.
  57. 57Final glaze with more bang bang sauce.
  58. 58Add butter on medium heat.
  59. 59Add butter on medium heat.
  60. 60Add butter on medium heat.
  61. 61Add chopped garlic and onion.
  62. 62Add chopped garlic and onion.
  63. 63Add chopped garlic and onion.
  64. 64Cook 5-6 mins till softened.
  65. 65Cook 5-6 mins till softened.
  66. 66Cook 5-6 mins till softened.
  67. 67Add extra seasoning: salt, oregano, parsley, chilli flakes.
  68. 68Add extra seasoning: salt, oregano, parsley, chilli flakes.
  69. 69Add extra seasoning: salt, oregano, parsley, chilli flakes.
  70. 70Add shredded coconut.
  71. 71Add shredded coconut.
  72. 72Add shredded coconut.
  73. 73Mix & cook 3 mins till fragrant.
  74. 74Mix & cook 3 mins till fragrant.
  75. 75Mix & cook 3 mins till fragrant.
  76. 76Add leftover cooked rice.
  77. 77Add leftover cooked rice.
  78. 78Add leftover cooked rice.
  79. 79Mix well.
  80. 80Mix well.
  81. 81Mix well.
  82. 82Add lemon zest & lemon juice.
  83. 83Add lemon zest & lemon juice.
  84. 84Add lemon zest & lemon juice.
  85. 85Mix for a fluffy texture.
  86. 86Mix for a fluffy texture.
  87. 87Mix for a fluffy texture.

Ingredients

  • 1000 g boneless skinless chicken thighs, cut into cubes
  • 1000 g boneless skinless chicken thighs, cut into cubes
  • 1000 g boneless skinless chicken thighs, cut into cubes
  • 1.5 Tsp salt
  • 1.5 Tsp salt
  • 1.5 Tsp salt
  • 2 Tsp black pepper
  • 2 Tsp black pepper
  • 2 Tsp black pepper
  • 2.5 Tsp garlic powder
  • 2.5 Tsp garlic powder
  • 2.5 Tsp garlic powder
  • 2.5 Tsp onion powder
  • 2.5 Tsp onion powder
  • 2.5 Tsp onion powder
  • 2 Tsp smoked paprika
  • 2 Tsp smoked paprika
  • 2 Tsp smoked paprika
  • 2 Tsp ginger powder
  • 2 Tsp ginger powder
  • 2 Tsp ginger powder
  • 3 Tsp olive oil
  • 3 Tsp olive oil
  • 3 Tsp olive oil
  • 100 g light mayo
  • 100 g light mayo
  • 100 g light mayo
  • 60 g fat free yogurt
  • 60 g fat free yogurt
  • 60 g fat free yogurt
  • 50 g reduced sugar sweet chilli sauce
  • 50 g reduced sugar sweet chilli sauce
  • 50 g reduced sugar sweet chilli sauce
  • 50 g Sriracha
  • 50 g Sriracha
  • 50 g Sriracha
  • 20 g rice vinegar
  • 20 g rice vinegar
  • 20 g rice vinegar
  • 1 Tbsp fresh parsley, chopped
  • 1 Tbsp fresh parsley, chopped
  • 1 Tbsp fresh parsley, chopped
  • 260 g uncooked white rice (use cooked or leftover cooked rice)
  • 260 g uncooked white rice (use cooked or leftover cooked rice)
  • 260 g uncooked white rice (use cooked or leftover cooked rice)
  • 20 g reduced fat butter
  • 20 g reduced fat butter
  • 20 g reduced fat butter
  • 35 g garlic cloves, finely chopped
  • 35 g garlic cloves, finely chopped
  • 35 g garlic cloves, finely chopped
  • 170 g white onion, finely chopped
  • 170 g white onion, finely chopped
  • 170 g white onion, finely chopped
  • 1 Tsp salt, oregano, parsley, chilli flakes
  • 1 Tsp salt, oregano, parsley, chilli flakes
  • 1 Tsp salt, oregano, parsley, chilli flakes
  • 35 g shredded/desiccated coconut
  • 35 g shredded/desiccated coconut
  • 35 g shredded/desiccated coconut
  • 2 Tsp lemon zest
  • 2 Tsp lemon zest
  • 2 Tsp lemon zest
  • 0.5 Lemon lemon juice
  • 0.5 Lemon lemon juice
  • 0.5 Lemon lemon juice

Tips

  • Spread a light layer of bang bang sauce on the chicken before cooking.
  • Oven bake or air fry for 22-25 minutes at 200C/400F till crispy & golden.
  • Spread extra sauce layer once cooked!
  • Cook onion & garlic for 5-6 mins till fragrant.
  • After adding spices & coconut, mix and cook further 2-3 mins.
  • After adding cooked rice, mix till well combined & fluffy.