Description
A flavorful and vibrant Bang Bang Chicken Bowl featuring crispy air-fried chicken tossed in a creamy, spicy bang bang sauce, served over warm white rice with fresh veggies and garnished with cilantro and sesame seeds. Perfect for a quick and satisfying meal.
Ingredients
Scale
Bang Bang Sauce
- 1 ¼ cups mayonnaise
- ⅔ cup 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 prepared white rice, warmed, divided
- 2 cups 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 medium bowl, whisk together mayonnaise, Thai sweet chili sauce, honey, and Sriracha until fully combined. Set aside to allow flavors to meld.
- Season Chicken: In a large bowl, mix vegetable oil, paprika, garlic powder, kosher salt, and black pepper. Add the cubed chicken and gently toss to coat evenly with the seasoning mixture.
- Air Fry Chicken: Arrange the chicken pieces in a single layer in the air fryer basket. Depending on your air fryer size, cook in batches if needed. Air fry at 400°F for 12 minutes, flipping the chicken halfway through cooking, until the internal temperature reaches 165°F and the pieces are cooked through and golden.
- Toss Chicken in Sauce: Transfer cooked chicken to a large bowl. Add ½ cup of the prepared bang bang sauce and toss well to evenly coat all chicken pieces.
- Assemble the Bowls: Divide the warmed rice evenly among 4 bowls, placing 1 cup in each. Top each bowl with ½ cup red cabbage, ¼ cup julienned carrot, and ¼ cup sliced cucumber. Add equal portions of sliced avocado and the coated bang bang chicken on top.
- Garnish and Serve: Drizzle remaining bang bang sauce over each bowl. Garnish with chopped fresh cilantro and a sprinkle of sesame seeds. Serve immediately for best taste and texture.
Notes
- For a stovetop alternative, season chicken as directed and cook in a hot non-stick skillet over medium-high heat with oil. Cook 8-10 minutes, flipping halfway, until golden brown and internal temperature is 165°F. Toss with sauce after cooking.
- Adjust the amount of Sriracha in the bang bang sauce according to your preferred spice level.
- Use brown rice or cauliflower rice for a healthier variation.
- Ensure chicken pieces are cut evenly to promote even cooking.
- Serve immediately after assembling to keep the textures fresh and vibrant.
Nutrition
- Serving Size: 1 bowl
- Calories: 680 kcal
- Sugar: 15 g
- Sodium: 850 mg
- Fat: 40 g
- Saturated Fat: 7 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: fifty g
- Fiber: 6 g
- Protein: 45 g
- Cholesterol: 120 mg
