Bang Bang Chicken Bowl (Print)

Crispy chicken, bold chili sauce, and fresh veggies come together in a vibrant bowl over fluffy rice.

# Ingredients:

→ Bang Bang Sauce

01 - 290 g mayonnaise
02 - 177 g Thai sweet chili sauce
03 - 2 tablespoons honey
04 - 2 teaspoons Sriracha sauce, or more to taste

→ Chicken

05 - 900 g boneless, skinless chicken breasts, cut into 2.5 cm cubes
06 - 1 tablespoon vegetable oil
07 - 1 teaspoon paprika
08 - 1 teaspoon garlic powder
09 - 1 teaspoon kosher salt
10 - 0.5 teaspoon black pepper

→ Bowl Assembly

11 - 744 g cooked white rice, warmed
12 - 140 g red cabbage, thinly sliced
13 - 1 large carrot, julienned
14 - 1 medium cucumber, halved and sliced
15 - 1 large avocado, thinly sliced
16 - Fresh cilantro, chopped, for garnish
17 - Sesame seeds, for garnish

# Steps:

01 - In a medium mixing bowl, whisk together mayonnaise, Thai sweet chili sauce, honey, and Sriracha until smooth and fully blended. Reserve approximately 120 ml of sauce for tossing with the chicken; set aside the remainder for drizzling.
02 - In a large bowl, combine vegetable oil, paprika, garlic powder, kosher salt, and black pepper. Add cubed chicken breast and toss until all pieces are thoroughly coated with the seasoning mixture.
03 - Arrange seasoned chicken cubes in an even layer in the air fryer basket. Cook at 200°C for 11–12 minutes, turning once halfway, until chicken is golden and has reached an internal temperature of 74°C. Cook in batches if necessary to avoid overcrowding.
04 - Transfer cooked chicken to a clean bowl and gently combine with 120 ml of the prepared bang bang sauce until all pieces are coated.
05 - Place 186 g of warm white rice in each serving bowl as a base. Arrange approximately 35 g sliced red cabbage, 1/4 julienned carrot, and 1/4 sliced cucumber around the rice in sections.
06 - Position a portion of sauce-coated chicken at the center of each bowl. Fan 1/4 of the avocado slices alongside the chicken.
07 - Drizzle bowls with remaining bang bang sauce. Garnish with freshly chopped cilantro and a sprinkle of sesame seeds. Serve immediately while chicken is hot and vegetables are crisp.

# Additional Notes:

01 - To cook chicken without an air fryer, sauté in a skillet over medium-high heat for 8–10 minutes, or bake at 218°C for 15–18 minutes until done.
02 - For meal preparation, store individual components separately and combine just before serving to maintain vegetable freshness.
03 - Bang bang sauce may be refrigerated in an airtight container for up to one week.
04 - For a reduced carbohydrate option, substitute cauliflower rice for white rice.

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