Bang Bang Crispy Chicken Rice Bowls meal prep on a wooden board

RECIPE 16

Bang Bang Crispy
Chicken Rice Bowls

Asian  ·  Chicken & Rice  ·  Meal Prep

Nutritional Macros

Per Serving · Makes 5

564Calories
57.2gProtein
55.7gCarbs
12.2gFat
Recipe 16

Bang Bang Crispy Chicken Rice Bowls

INGREDIENTS (5 SERVINGS)

Crispy Chicken

–1200g Chicken Breast (raw)
–2 tsp Salt
–2 tsp Black Pepper
–3 tsp Garlic Powder
–2 tsp Paprika
–50g Egg Whites (liquid)
–30g Cornstarch
–Cooking spray

Garnish

–Green Onion, sliced
–Sesame Seeds

Bang Bang Sauce

–100g Mayonnaise (light)
–80g Greek Yogurt (fat free)
–40g Sweet Chili Sauce
–20g Sriracha
–1 tsp Sesame Oil

Rice

–270g Basmati Rice (raw, dry)
–Green Onion, sliced
–1 Lime, juiced
–1 tsp Salt
INSTRUCTIONS
1
STEP
Prepare the rice — Wash the rice until the water is no longer cloudy, then cook it in a rice cooker or a covered pot with the salt. Pot: bring to a boil with 2¼ cups (530ml) water, cover, and cook on the lowest heat about 15 minutes, then rest 5 minutes covered. Once cooked, fluff gently with the green onion and lime juice and set aside.
2
STEP
Coat the chicken — Cube the chicken and season with salt, black pepper, garlic powder, and paprika. Toss through egg whites, then shake with cornstarch in a lidded bowl until every piece is coated.
3
STEP
Air-fry until crispy — Spray the basket and the chicken with cooking spray. Air fry at 400°F / 200°C for 12–14 minutes, shaking halfway, until golden, crackly, and juicy in the middle.
4
STEP
Whisk the Bang Bang sauce — Whisk the mayonnaise, Greek yogurt, sweet chili sauce, sriracha, and sesame oil until smooth and creamy coral-pink.
5
STEP
Pack the week — Split the lime rice across 5 containers, pile the crispy chicken on one side, drizzle generously with Bang Bang sauce, and finish with green onion and sesame seeds. All set!
HOW TO REHEAT
Air Fryer (preferred): 4–5 minutes at 360°F / 180°C to restore the crunch, then sauce. Microwave: 2 minutes covered. Store the Bang Bang sauce separately, drizzle after.

PRO TIPS

  • Shake the cornstarch-coated chicken in a lidded bowl and spray it well — dry floury patches stay pale instead of crisping golden.
  • Always store the sauce in its own container and drizzle after reheating; sauced crispy chicken goes soft overnight.
  • Dial the sriracha up or down to set the heat — the sweet chili keeps it friendly even at full blast.
Heat Index
🔥🔥🔥🔥 Medium–Hot