Description
A flavorful Bang Bang Chicken Bowl featuring crispy air-fried chicken tossed in a creamy, spicy sauce served over warm rice with fresh vegetables and garnished with cilantro and sesame seeds. Perfect for a quick and satisfying meal.
Ingredients
Scale
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
- 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
- Make Bang Bang Sauce: In a medium bowl, combine mayonnaise, Thai sweet chili sauce, honey, and Sriracha. Stir well until smooth and set aside to let the flavors meld.
- Prepare Chicken: In a large bowl, mix vegetable oil, paprika, garlic powder, kosher salt, and black pepper. Add the cubed chicken and toss gently to evenly coat all pieces.
- Air Fry Chicken: Place the seasoned chicken in a single layer inside the air fryer basket. Depending on size, cook in batches. Air fry at 400°F for 12 minutes, flipping halfway through. Ensure chicken reaches an internal temperature of 165°F.
- Toss Chicken with Sauce: Transfer cooked chicken to a large bowl and add ½ cup of the prepared bang bang sauce. Toss well to coat each piece thoroughly.
- Assemble Bowls: Prepare 4 medium-sized bowls. In each, place 1 cup of warm rice, ½ cup of sliced red cabbage, ¼ cup of julienned carrots, and ¼ cup of sliced cucumbers. Top with equal portions of sliced avocado and the bang bang chicken.
- Garnish and Serve: Drizzle remaining bang bang sauce over the top of each bowl. Garnish with chopped cilantro and sesame seeds. Serve immediately for best flavor and texture.
Notes
- Skillet Alternative: Season chicken as above. Heat oil in a large non-stick skillet over medium-high heat. Cook chicken 8-10 minutes, flipping halfway, until golden brown and cooked through to 165°F internal temperature. Toss chicken with ½ cup bang bang sauce off heat to coat.
- Adjust Sriracha quantity to taste for desired heat level.
- Use jasmine or basmati rice for best complementary flavor.
- For a gluten-free version, ensure the Thai sweet chili sauce is gluten-free labeled.
- Serve immediately to maintain crispiness of the chicken and freshness of vegetables.
Nutrition
- Serving Size: 1 bowl
- Calories: 650 kcal
- Sugar: 15 g
- Sodium: 750 mg
- Fat: 38 g
- Saturated Fat: 6 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 120 mg
