Bang Bang Chicken Rice Bowls

Serves 5
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Directions

  1. 1Slice your chicken thighs into cubes, season with salt, black pepper, garlic and onion powder, smoked paprika, ginger powder, and olive oil.
  2. 2Slice your chicken thighs into cubes, season with salt, black pepper, garlic and onion powder, smoked paprika, ginger powder, and olive oil.
  3. 3Slice your chicken thighs into cubes, season with salt, black pepper, garlic and onion powder, smoked paprika, ginger powder, and olive oil.
  4. 4Mix till the colour changes.
  5. 5Mix till the colour changes.
  6. 6Mix till the colour changes.
  7. 7For the bang bang sauce, combine light mayo, fat free yogurt, sweet chilli sauce, sriracha, rice vinegar, and fresh parsley
  8. 8For the bang bang sauce, combine light mayo, fat free yogurt, sweet chilli sauce, sriracha, rice vinegar, and fresh parsley
  9. 9For the bang bang sauce, combine light mayo, fat free yogurt, sweet chilli sauce, sriracha, rice vinegar, and fresh parsley
  10. 10Mix till smooth
  11. 11Mix till smooth
  12. 12Mix till smooth
  13. 13Spread chicken on a sheet pan
  14. 14Spread chicken on a sheet pan
  15. 15Spread chicken on a sheet pan
  16. 16Add a thin layer of the bang bang sauce.
  17. 17Add a thin layer of the bang bang sauce.
  18. 18Add a thin layer of the bang bang sauce.
  19. 19Oven bake or air fry for 22-25 minutes at 200C / 400F till golden & crispy.
  20. 20Oven bake or air fry for 22-25 minutes at 200C / 400F till golden & crispy.
  21. 21Oven bake or air fry for 22-25 minutes at 200C / 400F till golden & crispy.
  22. 22Add a final glaze of more bang bang sauce.
  23. 23Add a final glaze of more bang bang sauce.
  24. 24Add a final glaze of more bang bang sauce.
  25. 25Add butter to a pan with chopped garlic and onion.
  26. 26Add butter to a pan with chopped garlic and onion.
  27. 27Add butter to a pan with chopped garlic and onion.
  28. 28Cook for 5-6 minutes till softened
  29. 29Cook for 5-6 minutes till softened
  30. 30Cook for 5-6 minutes till softened
  31. 31Add extra seasoning, shredded coconut.
  32. 32Add extra seasoning, shredded coconut.
  33. 33Add extra seasoning, shredded coconut.
  34. 34Mix & cook 3 minutes till fragrant.
  35. 35Mix & cook 3 minutes till fragrant.
  36. 36Mix & cook 3 minutes till fragrant.
  37. 37Add leftover cooked rice
  38. 38Add leftover cooked rice
  39. 39Add leftover cooked rice
  40. 40Mix well.
  41. 41Mix well.
  42. 42Mix well.
  43. 43Add lemon zest and lemon juice.
  44. 44Add lemon zest and lemon juice.
  45. 45Add lemon zest and lemon juice.
  46. 46Give a final mix until perfectly fluffy.
  47. 47Give a final mix until perfectly fluffy.
  48. 48Give a final mix until perfectly fluffy.
  49. 49Serve with the bang bang chicken and enjoy.
  50. 50Serve with the bang bang chicken and enjoy.
  51. 51Serve with the bang bang chicken and enjoy.

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
  • 260 g uncooked white rice
  • 260 g uncooked white 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

Equipment

bowlsspoonknifesheet panwhiskspatulapan

Tips

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