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Asian · Chicken · Crackin' Kiwi · Kia Ora Vietnam · No Bagel No Bagel · Salad · May 13, 2025

Kia ora Vietnam Bang Bang Chicken Salad

Name: Kia ora Vietnam Bang Bang Chicken Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 Dinner
Cuisine: Asian fusion
Ingredients: 1 cup Mayonnaise; 2 Tbsp Kia ora Vietnam Rub (can use Crackin' Kiwi Rub instead); 0.25 cup sweet chili sauce; 2 Tbsp soy sauce; 1 Tbsp lime juice; 1 Tbsp honey; 1 Tbsp Srinacha (optinal); 0.5 tsp freshly grated garlic; 600 g boneless, skinless chicken breast - 2 breasts, sliced in half to make thinner; 2 Tbsp Kia ora Vietnam Rub (can use Crackin' Kiwi Rub instead); 1 Tbsp soy sauce; 1 Tbsp brown sugar; 2 Tbsp olive oil; 200 g vermicelli rice noodles; 1.5 cups shredded cabbage; 1.5 cups shredded purple cabbage; 1 red and 1 yellow capiscum; 0.5 cup roughly chopped coriander; 0 No Bagel, No Bagel Seasoning

[[ recipeID=recipe-2m9ukblxj, title=Kia ora Vietnam Bang Bang Chicken Salad ]]

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Kia ora Vietnam Bang Bang Chicken Salad

**Spice Up Your Night with Vietnamese Bang Bang Chicken!** 🌶️🔥

Tender chicken meets bold flavours in this irresistible Bang Bang Chicken Salad, kicked up with Spicecraft’s Kia Ora Vietnam Rub—a zesty blend of lemongrass, chili, and aromatic spices. Crispy, juicy, and smothered in a creamy-sweet chili sauce, this dish is a fiery twist on a street-food favourite. Ready in minutes, it’s perfect for noodles, rice, or lettuce wraps. Sweet, spicy, and totally addictive! 🍗✨

#FlavorExplosion #VietnamInspired #SpicecraftMagic

Servings: 4 Dinner

Keywords: Salad, Chicken, noodles, Bang Bang

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins

Ingredients

Instructions

Ingredients

Kia ora Vietnam Bang Bang Dressing

1 cup Mayonnaise
2 Tbsp Kia ora Vietnam Rub (can use Crackin' Kiwi Rub instead)
¼ cup sweet chili sauce
2 Tbsp soy sauce
1 Tbsp lime juice
1 Tbsp honey
1 Tbsp Srinacha (optinal)
½ tsp freshly grated garlic

Chicken

600 g boneless, skinless chicken breast - 2 breasts, sliced in half to make thinner
2 Tbsp Kia ora Vietnam Rub (can use Crackin' Kiwi Rub instead)
1 Tbsp soy sauce
1 Tbsp brown sugar
2 Tbsp olive oil

Salad

200 g vermicelli rice noodles
1 ½ cups shredded cabbage
1 ½ cups shredded purple cabbage
1 red and 1 yellow capiscum
½ cup roughly chopped coriander
No Bagel, No Bagel Seasoning

Instructions

Make the dressing – Combine the dressing ingredients in a small bowl.
Marinate the chicken – Place the chicken in a large bowl and add Spicecraft Kia ora Vietnam Rub, soy sauce, sugar and olive oil. Mix well, making sure the chicken is well covered in the marinade.
Heat a large, deep, heavy-based frying pan over medium–high heat. Add the chicken (no extra oil required) and cook for 3–4 minutes on each side until browned and cooked through. Set aside on a plate. Once cool enough to handle, thinly slice the chicken into bite-size pieces. ( Or you could shred the chicken using two forks if you wish).
Cook the noodles – Prepare the vermicelli rice noodles as per the packet instructions. Rinse with cold water and drain.
Assemble the salad – On a large platter, arrange the green cabbage, then the Purple cabbage, then the bell peppers, add the chicken on top, in that order, so they are layered, next place the noodles around the edge of the salad ( you could even place the noodles on the platter first, followed by the vegetables).
Dress the salad – Drizzle generously with the creamy Kia ora Vietnam bang bang dressing.
Serve – Top with the chopped coriander and Spicecraft No Bagel, No Bagel seasoning. Serve in the centre of the table for everyone to help themselves.

Notes

**Variations:

Can you use Spicecraft Crackin' Kiwi Rub instead of Kia ora Vietnam Rub.

You can also use different vegetables; use what you have on hand and julienne (thinly slice) them. Carrots, bean sprouts and spring onions work well too.

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