Bang Bang Chicken Bowl (Print Version)
# Ingredients:
→ Bang Bang Sauce
01 -
2 teaspoons (or more if you like it spicy) Sriracha sauce
02 -
2 tablespoons honey
03 -
177 g Thai sweet chili sauce
04 -
290 g mayonnaise
→ Chicken
05 -
0.5 teaspoon black pepper
06 -
1 teaspoon kosher salt
07 -
1 teaspoon garlic powder
08 -
1 teaspoon paprika
09 -
1 tablespoon vegetable oil
10 -
900 g boneless, skinless chicken breasts cut into 2.5 cm cubes
→ Bowl Assembly
11 -
Fresh cilantro, chopped for a pop of color
12 -
Sesame seeds for sprinkling
13 -
1 large avocado, sliced nice and thin
14 -
1 medium cucumber, sliced after halving
15 -
1 large carrot, shredded into strips
16 -
140 g red cabbage, sliced up fine
17 -
744 g white rice, cooked and warmed up
# Instructions:
01 -
Pour over the leftover bang bang sauce on top. Throw on chopped fresh cilantro and some sesame seeds for crunch. Dig in right away while the chicken's hot and the veggie bits are still crispy.
02 -
Spoon coated chicken in a heap in the middle of each bowl. Lay a quarter of the avocado slices right next to the chicken for a creamy touch.
03 -
Scoop 186 g of warm rice into every bowl as your base. Lay about 35 g of the cabbage, then arrange a chunk of the carrot and some cucumber slices around the edges in separate sections.
04 -
Put the hot chicken in a clean bowl and pour in 120 ml of that bang bang sauce you made. Stir it all up so every chunk gets covered.
05 -
Pop the seasoned chicken cubes in your air fryer basket. Set it to 200°C and cook them for 11–12 minutes. Flip them halfway through. They should be golden all over and hit 74°C on the inside. Don’t crowd them; cook in shifts if needed.
06 -
Mix the chicken cubes with veggie oil, paprika, garlic powder, kosher salt, and black pepper in a big bowl. Toss everything so the seasoning covers every bite.
07 -
Grab a mixing bowl. Stir together the mayo, Thai sweet chili sauce, honey, and Sriracha until it’s nice and smooth. Set aside about 120 ml for the chicken and keep the rest for drizzling on top later.
# Notes:
01 -
No air fryer? Just sauté the chicken in a skillet over medium-high heat for about 8–10 minutes. You can also bake them at 218°C for 15–18 minutes until they're all cooked through.
02 -
Doing meal prep? Keep your chicken, rice, veggies, and sauce apart in the fridge and mix them together just before eating so the veggies stay crunchy.
03 -
Stash leftover bang bang sauce in a closed container in your fridge. It'll last up to a week just fine.
04 -
Cut back on carbs by swapping white rice for cauliflower rice if that's your thing.