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–+ servings

Bang bang chicken bowls

Chi & Kel
These bang bang chicken bowls are made with juicy, flavorful chicken, fresh vegetables, fluffy white rice, and a creamy, spicy-sweet bang bang sauce drizzled on top.
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Prep Time 10 minutes
Cook Time 12 minutes

Equipment

  • 5 qt air fryer or larger

Ingredients
  

For the bang bang sauce:

  • 1 cup mayonnaise
  • 2 tablespoons honey
  • 2 tablespoons sriracha
  • ½ cup sweet chili sauce

For the chicken:

  • 2 pounds boneless skinless chicken thighs cut into 1.5 inch thick pieces
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground ginger
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the rice bowls

  • 4 cups Cooked white rice
  • 1 cup shelled edamame
  • 1 cup Julienned carrots
  • 1 ½ cup shredded cabbage
  • 1 medium cucumber (sliced thinly)

Instructions
 

Make the Bang Bang Sauce

  • In a small bowl, mix together mayonnaise, honey, sriracha, and Thai sweet chili until smooth.
  • Taste and adjust to your preference by adding more sriracha for heat or honey for sweetness. If the flavors are too bold, balance them out with a little extra mayonnaise.
  • Divide the sauce into two separate bowls. Reserving one portion for serving the rice bowls and the other to toss the chicken in.

Season the Chicken

  • In a large bowl, combine the chicken pieces, sesame oil, seasonings and one part of the reserved bang bang sauce.
  • Toss everything together until the chicken is evenly coated.
  • Arrange the seasoned chicken bites in a single layer in the air fryer basket, leaving room for airflow. Cook in batches if necessary, depending on your air fryer size.

Cook

  • Air fry at 400°F for 12 to 13 minutes or until internal temperature is 165°F (74°C)
  • Remember to flip the chicken half way through cooking time.

Assembling the Bang Bang Chicken Bowls

  • Divide the cooked rice into 4 different bowls, then add the sliced cucumbers, shredded red cabbage, shredded carrots, and shelled edamame.
  • Add the cooked chicken, drizzle the reserved sauce over the bowls, then top sesame seeds, and green onions and enjoy your meal!

Notes

  1. Swap chicken thighs for boneless, skinless chicken breasts if preferred.
  2. For a tangier sauce, cut the honey in half or leave it out completely then add a tablespoon of rice vinegar. The flavor will differ slightly but still deliver the sweet and tangy profile.
  3. Let the chicken cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 3 days.
  4. Store any remaining sauce separately in a sealed container, like a mason jar, and refrigerate for up to 5 days.

Nutrition

Calories: 1010kcalCarbohydrates: 77gProtein: 53gFat: 53gSaturated Fat: 9gPolyunsaturated Fat: 27gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 239mgSodium: 1924mgPotassium: 890mgFiber: 3gSugar: 26gVitamin A: 138IUVitamin C: 7mgCalcium: 83mgIron: 4mg
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