Ingredients
Scale
- 1 lb boneless skinless chicken thighs or breast, cubed
- 1/2 cup cornstarch
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp oil (for frying or air frying)
- 2 cups cooked rice (white, brown, or quinoa)
- 1 cup shredded cabbage or slaw mix
- 1/2 cup shredded carrots
- 1/2 cucumber, thinly sliced
- 2 green onions, chopped
- 1 tbsp sesame seeds
- 1/2 cup mayonnaise or Greek yogurt
- 2 tbsp Thai sweet chili sauce
- 1 tbsp sriracha (adjust to taste)
- 1 tsp lime juice
Instructions
- In a bowl, combine cornstarch, garlic powder, salt, and pepper. Toss chicken cubes until well coated.
- Heat oil in a skillet or preheat air fryer to 400°F. Cook chicken until golden brown and fully cooked, about 6–8 minutes.
- In a separate bowl, mix mayonnaise, sweet chili sauce, sriracha, and lime juice to make the bang bang sauce.
- Layer rice in bowls. Top with cabbage, carrots, cucumber, and crispy chicken.
- Drizzle generously with bang bang sauce. Garnish with green onions and sesame seeds.
- Serve hot and enjoy!
Notes
- Use Greek yogurt instead of mayo for a lighter sauce.
- Air fryer method keeps the chicken crispy with less oil.
- Great for meal prep—store components separately for freshness.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Asian-Inspired
- Method: Fry, Assemble
- Cuisine: Asian Fusion
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 640mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg