Directions
- 1Slice your chicken thighs into cubes.
- 2Season with salt, black pepper, garlic and onion powder, smoked paprika, ginger powder and olive oil. Mix until the color changes.
- 3For the Bang Bang Sauce, mix light mayo, fat free yogurt, sweet chilli sauce, sriracha, rice vinegar and fresh parsley. Mix until smooth.
- 4Spread chicken on a sheet pan and add a thin layer of the Bang Bang sauce.
- 5Oven bake or air fry for 22-25 minutes at 200C/400F until golden and crispy.
- 6Add a final coating of the Bang Bang sauce.
- 7Add butter to a pan with chopped garlic and onion.
- 8Cook for 5-6 minutes until soft.
- 9Add salt, oregano, parsley, chilli flakes and shredded coconut. Mix and cook for 2-3 minutes until fragrant.
- 10Add leftover cooked rice, lemon zest and lemon juice.
- 11Mix until perfectly fluffy.
- 12Serve with the Bang Bang chicken.
Ingredients
- 1000 g Boneless Skinless Chicken Thighs
- 1.5 tsp Salt
- 2 tsp Black Pepper
- 2.5 tsp Garlic Powder
- 2.5 tsp Onion Powder
- 2 tsp Smoked Paprika
- 2 tsp Ginger Powder
- 3 tsp Olive Oil
- 100 g Light Mayo
- 60 g Fat Free Yogurt
- 50 g Reduced Sugar Sweet Chilli Sauce
- 50 g Sriracha
- 20 g Rice Vinegar
- 1 tbsp Fresh Parsley
- 260 g Uncooked White Rice
- 20 g Reduced Fat Butter
- 35 g Garlic Cloves
- 170 g White Onion
- 1 tsp Salt
- 1 tsp Oregano
- 1 tsp Parsley
- 1 tsp Chilli Flakes
- 35 g Shredded Coconut
- 2 tsp Lemon Zest
- 0.5 lemon Lemon Juice
Equipment
oven or air fryersheet panbowlwhiskpanknife
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