Description
This Bang Bang Chicken Bowl is a flavorful and colorful dish featuring crispy air-fried chicken tossed in a creamy, spicy Bang Bang sauce served over a bed of white rice with fresh veggies like red cabbage, carrots, cucumbers, and avocado. It’s a quick and easy meal perfect for lunch or dinner that balances sweet, spicy, and savory flavors with a satisfying crunch.
Ingredients
Scale
Bang Bang Sauce
- 1 ¼ cups (290 g) mayonnaise
- â…” 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
Bowl Components
- 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
- Prepare Bang Bang Sauce: In a mixing bowl, combine mayonnaise, Thai sweet chili sauce, honey, and Sriracha. Stir well until smooth and well incorporated. Set aside to let the flavors meld.
- Season the Chicken: In another bowl, add vegetable oil, paprika, garlic powder, kosher salt, and black pepper. Toss the chicken cubes thoroughly in this spice mixture to coat evenly.
- Cook the Chicken: Preheat your air fryer to 400°F (204°C). Place the coated chicken pieces in the air fryer basket in a single layer. Air fry for 11-12 minutes, shaking the basket halfway through to ensure even cooking and crispiness. The chicken should be cooked through and have a lightly crispy exterior.
- Assemble the Bowls: Divide the warmed white rice among four bowls. Layer each bowl with equal portions of red cabbage, julienned carrot, sliced cucumber, and avocado. Add the cooked chicken on top of the vegetables and rice.
- Add Sauce and Garnish: Drizzle a generous amount of the prepared Bang Bang sauce over each bowl. Garnish with chopped fresh cilantro and a sprinkle of sesame seeds for texture and added flavor.
- Serve: Serve the bowls immediately while the chicken is warm and enjoy a balanced meal full of vibrant colors and bold flavors.
Notes
- You can adjust the Sriracha in the sauce depending on your preferred spice level.
- If you don’t have an air fryer, the chicken can be baked in an oven at 425°F for about 15-18 minutes, flipping halfway through.
- Leftover Bang Bang sauce keeps well in an airtight container in the refrigerator for up to 4 days.
- For a gluten-free option, ensure the Thai sweet chili sauce is gluten-free or substitute with a gluten-free chili sauce.
- Use fresh veggies of choice to customize the bowl, such as snap peas or bell peppers.
