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 and sliced, divided
- 1 large avocado, thinly sliced, divided
- Fresh cilantro, chopped for garnish
- Sesame seeds, for garnish
Instructions
- Prepare Bang Bang Sauce: In a medium bowl, combine mayonnaise, Thai sweet chili sauce, honey, and Sriracha. Stir well until smooth and fully combined. Set aside to allow flavors to meld.
- Season the Chicken: In a large bowl, mix together vegetable oil, paprika, garlic powder, kosher salt, and black pepper. Add the cubed chicken and toss gently until all pieces are evenly coated with the seasoning mixture.
- Cook the Chicken: Preheat your air fryer to 400°F. Arrange the seasoned chicken cubes in a single layer inside the air fryer basket. Cook for 11-12 minutes, flipping the chicken halfway through to ensure even cooking. Confirm the chicken is done when it reaches an internal temperature of 165°F and is golden brown.
- Toss Chicken in Sauce: Transfer the hot cooked chicken into a large bowl and add ½ cup of the prepared Bang Bang sauce. Toss thoroughly to coat each piece evenly with the sauce.
- Assemble the Bowls: Divide the warmed rice evenly among four bowls (1 cup per bowl). Add ½ cup sliced red cabbage, ¼ cup julienned carrots, and ¼ cup sliced cucumber to each bowl. Top each bowl with the sauced Bang Bang chicken, equal portions of sliced avocado, and garnish with chopped fresh cilantro and a sprinkling of sesame seeds.
- Serve Immediately: Drizzle the remaining Bang Bang sauce over each bowl just before serving for extra flavor. Enjoy this vibrant, flavorful meal while fresh and warm.
Notes
- Skillet Instructions: If you do not have an air fryer, heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Season chicken with paprika, garlic powder, salt, and pepper. Cook the chicken for 8-10 minutes, turning halfway, until golden and cooked through (internal temperature 165°F). Remove from heat, add ½ cup Bang Bang sauce, and toss to coat.
- You can adjust the amount of Sriracha sauce based on your preferred spice level.
- Use jasmine or basmati rice for best results in texture and flavor.
- For a lighter option, substitute mayonnaise with Greek yogurt in the Bang Bang sauce.
- Make sure to slice vegetables thinly to maintain the crisp texture desired in the bowl.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course
- Method: Air Frying (alternative skillet method available)
- Cuisine: Asian Fusion
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 1276 kcal
- Sugar: 15 g
- Sodium: 950 mg
- Fat: 85 g
- Saturated Fat: 15 g
- Unsaturated Fat: 65 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 8 g
- Protein: 50 g
- Cholesterol: 160 mg
