Bang Bang Chicken Bowl (Print Version)
# Ingredients:
→ Bang Bang Sauce
01 -
1 ¼ cups (290 g) mayonnaise
02 -
⅔ cup (177 g) Thai sweet chili sauce
03 -
2 tablespoons honey
04 -
2 teaspoons Sriracha
→ Chicken
05 -
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
06 -
1 tablespoon vegetable oil
07 -
1 teaspoon paprika
08 -
1 teaspoon garlic powder
09 -
1 teaspoon kosher salt
10 -
½ teaspoon black pepper
→ Bang Bang Chicken Bowl
11 -
4 cups (744 g) prepared white rice, warmed and divided
12 -
2 cups (140 g) thinly sliced red cabbage
13 -
1 large julienned carrot
14 -
1 medium cucumber, sliced
15 -
1 large avocado, thinly sliced
16 -
Fresh cilantro, chopped for garnish
17 -
Sesame seeds, for garnish
# Instructions:
01 -
In a medium bowl, combine the mayonnaise, Thai sweet chili sauce, honey, and Sriracha. Stir until fully combined, then set aside for later use.
02 -
In a large bowl, mix the vegetable oil, paprika, garlic powder, salt, and black pepper. Add the chicken cubes and toss to coat evenly. Arrange the chicken in a single layer in an air fryer and cook at 400°F (200°C) for 11-12 minutes, flipping halfway through. Ensure the chicken reaches an internal temperature of 165°F. Toss the cooked chicken with half a cup of the prepared Bang Bang sauce.
03 -
Evenly divide the warm white rice among four bowls. Top each bowl with red cabbage, carrot, cucumber, and the cooked chicken. Drizzle with additional Bang Bang sauce if preferred.
04 -
Garnish each bowl with thinly sliced avocado, fresh cilantro, and sesame seeds to enhance texture and flavor.
# Notes:
01 -
The Bang Bang sauce can be adjusted to match your spice preference by varying the amount of Sriracha.