Description
A Thai-fusion dish with air-fried crispy chicken, sweet-spicy Bang Bang sauce, and fresh vegetables over rice. Ready in 30 minutes with a balance of textures and bold flavors.
Ingredients
1 ¼ cups mayonnaise
⅔ cup Thai sweet chili sauce
2 tablespoons honey (or maple syrup)
2 teaspoons sriracha
1 tablespoon vegetable oil (peanut or canola works)
8 oz boneless skinless chicken breast (cut into 1-inch cubes)
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 ½ cups cooked jasmine rice (divided)
1 cup shredded red cabbage
½ cup julienned carrots
¼ cup diced cucumbers
Avocado slices (to taste)
Cilantro for garnish
Sesame seeds (for topping)
Instructions
Combine mayonnaise, sweet chili sauce, honey, and sriracha in a bowl. Stir until smooth. Reserve half for chicken and keep the rest for garnish.
Whisk vegetable oil, paprika, garlic powder, salt, and pepper. Add chicken cubes and toss to coat.
Arrange chicken in a single layer in an air fryer basket. Cook at 400°F for 11–12 minutes, flipping halfway.
Toss cooked chicken with reserved sauce until evenly coated.
Divide cooked rice, red cabbage, carrots, and cucumbers among four bowls. Top with chicken, avocado slices, and drizzle with remaining sauce.
Garnish with cilantro and sesame seeds before serving.
Notes
Use full-fat mayonnaise for richer flavor.
Adjust sriracha quantity to customize heat.
Double the sauce if preferred for generous drizzling.
Substitute jasmine rice with quinoa for a gluten-free option.
For a spicier kick, add a pinch of ground chili flakes to the chicken seasoning.
- Prep Time: 10
- Cook Time: 20
- Category: Main Dishes
- Method: Air Frying
- Cuisine: Thai Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 12g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 10g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 120mg