Bang Bang Chicken Bowl
Crispy air fryer bang bang chicken
Ingredients
Bang Bang Sauce
- 1 1/4 cups mayonnaise
- 2/3 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
- 1/2 teaspoon black pepper
Bang Bang Chicken Bowls
- 4 cups cooked white rice warmed
- 2 cups red cabbage thinly sliced
- 1 large carrot julienned
- 1 medium cucumber sliced
- 1 large avocado thinly sliced
- Fresh cilantro chopped (for garnish)
- Sesame seeds for garnish
Instructions
Make the Bang Bang Sauce
- In a medium bowl, whisk together mayonnaise, Thai sweet chili sauce, honey, and Sriracha until smooth. Set aside.
Cook the Chicken
- In a large bowl, combine vegetable oil, paprika, garlic powder, salt, and black pepper.
- Add chicken cubes and toss gently until evenly coated.
- Place chicken in a single layer in the air fryer basket. Cook in batches if needed.
- Air fry at 400°F for 11–12 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F.
- Transfer cooked chicken to a bowl and toss with 1/2 cup bang bang sauce until coated.
Assemble the Bowls
- Divide rice evenly among 4 bowls.
- Top each bowl with cabbage, carrots, cucumbers, avocado, and bang bang chicken.
- Drizzle with remaining bang bang sauce and garnish with cilantro and sesame seeds. Serve immediately.
Notes
For extra crispiness, lightly spray chicken with oil before air frying. The bang bang sauce can be made up to 3 days in advance and stored refrigerated.