Description

This Bang Bang Chicken Bowl is a vibrant and flavorful dish featuring tender air-fried chicken tossed in a creamy, spicy bang bang sauce, served over a bed of warm rice with fresh vegetables and garnished with cilantro and sesame seeds. It’s a perfect balance of spicy, sweet, and savory flavors that makes for a delicious, colorful, and satisfying meal that’s quick to prepare.

Ingredients

Bang Bang Sauce

1 ¼ cups (290 g) mayonnaise
⅔ cup (177 g) Thai sweet chili sauce
2 tablespoons honey
2 teaspoons Sriracha, or more to taste

Chicken

2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon vegetable oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper

Bang Bang Chicken Bowl Assembly

4 cups (744 g) prepared white rice, warmed, divided
2 cups (140 g) red cabbage, thinly sliced, divided
1 large carrot, julienned, divided
1 medium cucumber, halved, sliced, divided
1 large avocado, thinly sliced, divided
Fresh cilantro, chopped for garnish
Sesame seeds, for garnish

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Instructions

Prepare the Bang Bang Sauce: In a medium bowl, combine mayonnaise, Thai sweet chili sauce, honey, and Sriracha. Stir well until smooth and evenly mixed. Set aside to let the flavors meld.
Season the Chicken: In a large bowl, whisk together vegetable oil, paprika, garlic powder, kosher salt, and black pepper. Add the cubed chicken breast pieces and gently toss to coat each piece thoroughly with the seasoning mixture.
Air Fry the Chicken: Arrange the seasoned chicken cubes in a single layer inside the air fryer basket. Depending on the size of your air fryer, you might need to cook in batches to avoid overcrowding. Set the air fryer to 400°F and cook for 11-12 minutes, flipping halfway through, until the chicken is cooked through and reaches an internal temperature of 165°F.
Coat the Cooked Chicken: Transfer the cooked chicken to a large bowl. Add ½ cup of the prepared bang bang sauce and toss to coat the chicken pieces evenly with the sauce.
Assemble the Bowls: Prepare four medium-sized serving bowls. In each bowl, add 1 cup of warmed rice, ½ cup of sliced red cabbage, ¼ cup of julienned carrots, and ¼ cup of sliced cucumbers. Top each bowl with equal portions of the sliced avocado and the coated bang bang chicken.
Garnish and Serve: Drizzle the remaining bang bang sauce over each assembled bowl. Garnish with freshly chopped cilantro and a sprinkle of sesame seeds. Serve immediately to enjoy the best flavors and textures.

Notes

For a spicy kick, adjust the amount of Sriracha to your preference.
If you don’t have an air fryer, you can cook the chicken in a skillet over medium-high heat for about 6-7 minutes per side until cooked through.
Use freshly cooked rice for the best texture, but leftover rice works well too.
To make the dish gluten-free, ensure the Thai sweet chili sauce is gluten-free.
Feel free to substitute avocado with other toppings like sliced green onions or chopped peanuts for added texture.
Leftover bang bang sauce can be stored in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Main Course
Method: Air Frying
Cuisine: Asian Fusion