Description
Our Bang Bang Chicken Bowl features tender cubes of chicken coated in a creamy and spicy Bang Bang sauce, served on a bed of fluffy rice with crisp, fresh vegetables. Each bowl is then finished with creamy avocado, vibrant cilantro, and a sprinkle of sesame seeds, adding the perfect final touch of freshness and texture.
Ingredients
Bang Bang Sauce
- 1 ¼ cups (290g) 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
- 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
Instructions
Instructions
Bang Bang Sauce
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To a medium bowl, add mayonnaise, Thai sweet chili sauce, honey, and Sriracha. Stir to combine. Set aside.
Chicken
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In a large bowl, combine oil, paprika, garlic powder, salt, and pepper.
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Add cubes of chicken. Gently toss to coat.
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Place chicken in a single layer into the basket of the air fryer. Depending on the size of your air fryer, you may have to work in batches.
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Air fry* at 400°F for 11-12 minutes, flipping halfway, or until the chicken reaches an internal temperature of 165°F.
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To a large bowl, add cooked chicken. Add ½ cup of bang bang sauce, tossing to coat.
Assembly
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To assemble, set out 4 medium-sized bowls. To each bowl, add 1 cup of rice, ½ cup of cabbage, ¼ cup of carrots, and ¼ cup of cucumbers. Top with equal portions of avocado and cooked bang-bang chicken.
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Garnish each bowl with the remaining bang bang sauce, cilantro, and sesame seeds. Serve immediately.