Bang Bang Bowl (Print Version)

Crunchy chicken meets bold chili sauce and a fresh veggie mix, all piled on tender rice for a meal bursting with color and taste.

# Ingredients:

→ Bang Bang Sauce

01 - 2 teaspoons Sriracha (add more if you like it spicy)
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 chicken breasts, boneless and skinless, cut into 2.5 cm pieces

→ Bowl Assembly

11 - Sesame seeds, for topping
12 - Fresh cilantro, chopped for a fresh touch
13 - 1 large avocado, sliced up nice and thin
14 - 1 medium cucumber, sliced after halving lengthwise
15 - 1 large carrot, sliced into matchsticks
16 - 140 g red cabbage, cut thin
17 - 744 g freshly cooked white rice, kept warm

# Steps:

01 - Pour over the leftover bang bang sauce. Toss on chopped cilantro and a few sesame seeds for crunch. Eat it right away while the chicken's still hot and everything's crisp.
02 - Pile the coated chicken in the middle. Lay 1/4 of your avocado slices beside it—make it look good.
03 - Spoon about 186 g of hot rice into each bowl. Place around 35 g sliced cabbage, a handful of carrot matchsticks, and a quarter of your sliced cucumber in sections around the rice.
04 - Once the chicken’s done, toss it in a clean bowl with about 120 ml of your sauce. Mix until every bit is nicely coated.
05 - Put the seasoned chicken pieces in your air fryer basket, spread out so they aren't stacked. Set it for 200°C and cook for 11–12 minutes, flipping halfway through. You want juicy chicken with a golden look and at least 74°C inside. Don’t cram them in—do it in rounds if you need.
06 - Mix vegetable oil, paprika, garlic powder, salt, and pepper in a big bowl. Add chicken cubes and stir so every piece gets covered well.
07 - Grab a bowl. Stir together mayo, Thai sweet chili sauce, honey, and Sriracha until it’s smooth and creamy. Scoop out about 120 ml for tossing with the chicken, and set the rest aside to drizzle later.

# Notes:

01 - No air fryer? Cook your chicken in a hot skillet for 8–10 minutes or bake at 218°C for 15–18 minutes until done.
02 - Putting this together ahead of time? Keep everything separate until you’re ready to eat so the veggies stay crisp.
03 - Leftover sauce can chill in a sealed container in the fridge for up to one week.
04 - Swap the white rice for cauliflower rice if you want to use fewer carbs.

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