Ingredients
Chicken and Seasoning
- 1-1/2 teaspoons paprika
- 1 teaspoon garlic powder (divided)
- 1/2 teaspoon onion powder
- 3/4 teaspoon salt
- 1 teaspoon cornstarch
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts (thinly sliced, about 2 small breasts)
Sauce
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1/2 teaspoon garlic powder
- 1 teaspoon soy sauce
Accompaniments
- 1 batch coconut rice (or plain rice)
- 1/2 batch Asian cucumber salad (optional, see note 1)
- 1 large lime (optional)
Instructions
- Cook Rice: Begin by preparing the rice according to your preference. You can cook coconut rice for added flavor or plain rice as a neutral base. Follow the package instructions or your preferred method until the rice is fluffy and ready to serve.
- Prepare Chicken: Thinly slice the chicken breasts lengthwise into thinner pieces by cutting each breast in half, then halving again to yield about 4 thin slices per breast. Pat the chicken slices dry with paper towels for better seasoning adherence and crispiness.
- Season Chicken: In a large bowl, combine paprika, 1 teaspoon garlic powder, onion powder, salt, and cornstarch. Add the sliced chicken to the bowl and toss with a spatula until all pieces are evenly coated with the seasoning mixture. Drizzle the olive oil over the chicken and toss again to ensure an even coating for better air frying results.
- Cook Chicken: Arrange the seasoned chicken slices in a single layer inside your air fryer basket, making sure not to overlap pieces to allow proper air circulation. Set the air fryer to 400°F (204°C) and cook the chicken for 8 to 12 minutes, or until the internal temperature reaches 160°F; carryover heat will raise it to the safe 165°F for consumption. Once cooked, let the chicken rest for 5 minutes, then slice thinly if not already.
- Make Sauce: While the chicken is cooking, whisk together mayonnaise, sweet chili sauce, 1/2 teaspoon garlic powder, and soy sauce in a small bowl until the sauce is smooth and creamy. This sauce will add a sweet, spicy, and tangy flavor to the chicken.
- Make Salad: If desired, prepare the Asian cucumber salad or the simpler version as referenced in note 1. This salad adds freshness and crunch that complements the warm chicken and rice bowls.
- Assemble: Divide the cooked rice evenly among four bowls. Top each bowl with the sliced air-fried chicken and a portion of the Asian cucumber salad if using. Drizzle or brush the Bang Bang sauce generously over the chicken. Optionally, serve with lime wedges for a zesty finish. Serve immediately to enjoy the balance of textures and flavors.
Notes
- Note 1: For a simple Asian cucumber salad, combine thinly sliced cucumbers with rice vinegar, a pinch of sugar, salt, and a little sesame oil for a quick and refreshing topping.
- The chicken slices should be thin to ensure fast cooking and optimal crispiness in the air fryer.
- If you don’t have an air fryer, you can pan-fry the chicken slices over medium-high heat until crispy and cooked through, though the cooking time and texture may vary.
- The sauce can be adjusted for sweetness or heat by varying the amount of sweet chili sauce or adding a dash of hot sauce if preferred.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Air Frying
- Cuisine: Asian Fusion
- Diet: Gluten Free
