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Bang Bang Chicken with Coconut Rice and Asian Cucumber Salad Recipe

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4 from 64 reviews

This Bang Bang Chicken recipe features tender, thinly sliced chicken breasts seasoned and air fried to perfection, then topped with a creamy, tangy sweet chili sauce. Served atop fragrant coconut rice and optionally paired with a refreshing Asian cucumber salad, it’s a vibrant, flavorful dish perfect for a quick and delicious weeknight meal.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 1-1/2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon salt
  • 1 teaspoon cornstarch
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts (thinly sliced, about 2 small breasts)

Sauce

  • 1/4 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1/2 teaspoon garlic powder
  • 1 teaspoon soy sauce

Sides and Optional

  • 1 batch coconut rice (or plain rice)
  • 1/2 batch Asian cucumber salad (optional, see note 1)
  • 1 large lime (optional)

Instructions

  1. Cook Rice: Prepare the coconut rice or plain rice according to your preferred recipe or package instructions and set aside.
  2. Prepare Chicken: Thinly slice the chicken breasts lengthwise into thinner pieces. Cut each breast in half then half again to yield about 4 thin pieces per breast. Pat the chicken slices dry with paper towels.
  3. Season Chicken: In a large bowl, combine paprika, garlic powder, onion powder, salt, and cornstarch. Add the chicken slices and toss with a spatula until coated evenly. Drizzle the olive oil over the chicken and toss again to distribute the oil for even cooking.
  4. Cook Chicken: Arrange the chicken slices in a single layer in the air fryer basket, making sure to leave space between pieces for proper air circulation. Air fry at 400°F (204°C) for 8 to 12 minutes, or until the chicken reaches an internal temperature of 160°F. After cooking, let the chicken rest for 5 minutes—carryover heat will bring it up to a safe 165°F. Then thinly slice the cooked chicken.
  5. Prepare Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, garlic powder, and soy sauce until smooth and well combined.
  6. Make Salad (Optional): If using, prepare the Asian cucumber salad or an alternative simple cucumber salad as suggested in note 1.
  7. Assemble Bowls: Divide the cooked rice evenly among 4 serving bowls. Top each bowl with the thinly sliced chicken and a portion of Asian cucumber salad, if using. Drizzle or brush the prepared sauce over the top. Serve immediately, optionally garnished with lime wedges for added brightness.

Notes

  • Note 1: For the Asian cucumber salad, you can use a simple mixture of thinly sliced cucumbers tossed in rice vinegar, a pinch of sugar, and sesame seeds for a refreshing side.
  • Ensure the chicken pieces do not overlap in the air fryer basket to allow even cooking and crispiness.
  • Letting the chicken rest after cooking ensures juicy and tender slices.
  • If you don’t have an air fryer, the chicken can also be cooked in a skillet over medium heat for 6–8 minutes per side until cooked through.
  • Use lime wedges to add a fresh citrus zing by squeezing over the finished bowls before eating.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Air Frying
  • Cuisine: Asian Fusion

Find it online: https://allyumcooks.com/bang-bang-chicken-with-coconut-rice-and-asian-cucumber-salad-recipe/