Description
This Bang Bang Chicken Bowl recipe combines crispy air-fried chicken with a creamy, spicy-sweet Bang Bang sauce served over a bed of warm white rice and fresh vegetables. It’s a flavorful, balanced meal perfect for a quick weeknight dinner, featuring crunchy cabbage, crisp carrots, cool cucumber, and creamy avocado garnished with cilantro and sesame seeds.
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
Bowls
- 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, whisk together mayonnaise, Thai sweet chili sauce, honey, and Sriracha until smooth and combined. Set the sauce aside to let the flavors meld.
- Season Chicken: In a large bowl, combine vegetable oil, paprika, garlic powder, kosher salt, and black pepper. Add the cubed chicken breasts and toss well to evenly coat all pieces with the seasoning mixture.
- Air Fry Chicken: Preheat your air fryer to 400°F (204°C). Arrange the seasoned chicken cubes in a single layer in the air fryer basket. Cook for 11 to 12 minutes, shaking the basket halfway through to ensure even cooking, until the chicken is cooked through and slightly crispy on the outside.
- Assemble Bowls: Divide the warmed white rice equally among four bowls. Top each bowl with equal portions of thinly sliced red cabbage, julienned carrots, sliced cucumber, and avocado slices. Add the air-fried chicken on top of the vegetables.
- Add Sauce and Garnish: Drizzle a generous amount of the prepared Bang Bang sauce over each bowl. Finish with a sprinkle of fresh chopped cilantro and sesame seeds to add freshness and a nutty crunch. Serve immediately and enjoy!
Notes
- You can adjust the Sriracha amount in the sauce for your preferred spice level.
- For extra crispiness, pat chicken pieces dry before seasoning and air frying.
- If you don’t have an air fryer, you can bake the chicken in a 425°F oven for 15-20 minutes, turning halfway through.
- Leftover Bang Bang sauce keeps well in the fridge for up to 3 days.
- Try substituting brown rice or cauliflower rice for a healthier or low-carb option.
- If avocado is not available, ripe mango or sliced radishes also pair nicely.
