Bang Bang Chicken Rice Bowls

25 mins
Serves 5
instagram.com

Directions

  1. 1Slice chicken thighs into cubes.
  2. 2Slice chicken thighs into cubes.
  3. 3Slice chicken thighs into cubes.
  4. 4Season chicken with salt, black pepper, garlic powder, onion powder, smoked paprika, ginger powder, and olive oil. Mix until the color changes.
  5. 5Season chicken with salt, black pepper, garlic powder, onion powder, smoked paprika, ginger powder, and olive oil. Mix until the color changes.
  6. 6Season chicken with salt, black pepper, garlic powder, onion powder, smoked paprika, ginger powder, and olive oil. Mix until the color changes.
  7. 7For the Bang Bang sauce, mix light mayo, fat free yogurt, sweet chilli sauce, sriracha, rice winegar and fresh parsley until smooth.
  8. 8For the Bang Bang sauce, mix light mayo, fat free yogurt, sweet chilli sauce, sriracha, rice winegar and fresh parsley until smooth.
  9. 9For the Bang Bang sauce, mix light mayo, fat free yogurt, sweet chilli sauce, sriracha, rice winegar and fresh parsley until smooth.
  10. 10Spread chicken on a sheet pan and add a thin layer of Bang Bang sauce.
  11. 11Spread chicken on a sheet pan and add a thin layer of Bang Bang sauce.
  12. 12Spread chicken on a sheet pan and add a thin layer of Bang Bang sauce.
  13. 13Oven bake or air fry for 22-25 minutes at 200C/400F until golden and crispy.
  14. 14Oven bake or air fry for 22-25 minutes at 200C/400F until golden and crispy.
  15. 15Oven bake or air fry for 22-25 minutes at 200C/400F until golden and crispy.
  16. 16Add a final glaze of Bang Bang sauce.
  17. 17Add a final glaze of Bang Bang sauce.
  18. 18Add a final glaze of Bang Bang sauce.
  19. 19Add butter to a pan with chopped garlic and onion. Cook for 5-6 minutes until softened.
  20. 20Add butter to a pan with chopped garlic and onion. Cook for 5-6 minutes until softened.
  21. 21Add butter to a pan with chopped garlic and onion. Cook for 5-6 minutes until softened.
  22. 22Add extra seasoning (salt, oregano, parsley, chilli flakes) and shredded coconut. Mix and cook for 2-3 minutes until fragrant.
  23. 23Add extra seasoning (salt, oregano, parsley, chilli flakes) and shredded coconut. Mix and cook for 2-3 minutes until fragrant.
  24. 24Add extra seasoning (salt, oregano, parsley, chilli flakes) and shredded coconut. Mix and cook for 2-3 minutes until fragrant.
  25. 25Add leftover cooked rice, lemon zest, and lemon juice.
  26. 26Add leftover cooked rice, lemon zest, and lemon juice.
  27. 27Add leftover cooked rice, lemon zest, and lemon juice.
  28. 28Mix well until fluffy.
  29. 29Mix well until fluffy.
  30. 30Mix well until fluffy.
  31. 31Serve the Bang Bang chicken with the rice.
  32. 32Serve the Bang Bang chicken with the rice.
  33. 33Serve the Bang Bang chicken with the rice.

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
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Oregano
  • 1 tsp Oregano
  • 1 tsp Oregano
  • 1 tsp Parsley
  • 1 tsp Parsley
  • 1 tsp Parsley
  • 1 tsp Chilli Flakes
  • 1 tsp Chilli Flakes
  • 1 tsp 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 Juice
  • 0.5 Lemon Juice
  • 0.5 Lemon Juice

Equipment

knifemixing bowlwhiskbaking sheetoven or air fryerfrying panwooden spatulagrater