Crispy Bang Bang Chicken with Coconut Rice

Step 1: Prep and Season the Chicken

Take your 1000g of boneless, skinless chicken thighs and cut them carefully into small, even bite-sized cubes.

Place all the chicken cubes into a large mixing bowl.

Pour a light splash of olive oil over the chicken, then add your seasonings: salt, black pepper, garlic powder, onion powder, smoked paprika, and a pinch of ginger.

Mix everything thoroughly with your hands or a large spoon until every single piece of chicken is fully coated in spices.

Step 2: Cook to Crispy Perfection

Pre-heat your air fryer or oven to 200°C (400°F).

Spread the seasoned chicken cubes out in a single layer inside your air fryer basket or onto a baking tray lined with parchment paper. (Do not overcrowd them, or they won't get crispy!).

Cook for 22 to 25 minutes. At the halfway mark (around 12 minutes), give the basket a good shake or flip the pieces over so they brown evenly on all sides. They are done when the edges look dark and crunchy.

Step 3: Mix the Fire Bang Bang Sauce

While the chicken is cooking, grab a clean medium-sized bowl.

Add your sauce ingredients: 100g of light mayo, 60g of fat-free Greek yogurt, 50g of reduced-sugar sweet chili sauce, 50g of Sriracha, 20g of rice vinegar, and a handful of chopped fresh parsley.

Whisk the mixture vigorously with a fork until it turns into a completely smooth, creamy, orange-red sauce.

Step 4: Make the Garlic Herb Coconut Rice

Boil your 260g of raw basmati rice according to the package instructions, then set it aside.

Place a large non-stick skillet or pot over medium heat and melt the 20g of light butter.

Add the 35g of finely minced garlic and 170g of chopped onion. Sauté them for 3 to 4 minutes until they turn soft, translucent, and highly fragrant.

Lower the heat slightly. Toss in your salt, oregano, chili flakes, and the 35g of shredded coconut. Stir continuously for 1 to 2 minutes to toast the coconut until it turns slightly golden.

Dump your cooked, warm basmati rice directly into the skillet. Grate the zest of half a lemon over the top, squeeze in the fresh lemon juice, and toss everything together until the rice is fully infused with the garlic-coconut mixture.

Step 5: Toss and Plate Up

Take your hot, crispy chicken out of the air fryer and dump it straight into your bowl of Bang Bang sauce.

Toss the chicken quickly so the creamy sauce smoothly coats every single piece.

To plate it up beautifully for your site: Spoon a clean bed of the fragrant coconut rice onto a dark ceramic plate, and mountain the glistening, saucy chicken right next to it. Garnish with a final pinch of fresh parsley.