1 1/2 lb chicken breast, cut in 1-2 inch cubes
2 eggs, beaten
salt & pepper to taste
1 c panko breadcrumbs
3 tbs garlic aioli seasoning from https://www.spiceandtea.com/garlic-aioli-spice-blend.html
1/3 c sriracha sauce
1/4 c honey
2 tbs ginger, freshly grated
2 tbs water
1 c dry rice
1/2 c green onions, thinly sliced
1-2 avocados, pitted and sliced
2 carrots, sliced long ways into ribbons
1/3 c cilantro, chopped
2 tbs sesame seeds
spicy mayo to taste
- In a bowl, whisk together the eggs with the salt and pepper. In a separate bowl or shallow plate, combine the breadcrumbs with the garlic aioli seasoning. Dip the cubed chicken into the egg mix and then the breadcrumb mix. Air fry the chicken at 375 for 15 minutes.
- In a separate bowl combine the sriracha, honey, ginger, and water. Take the air fried chicken and quickly dunk them into the sriracha mixture. Place the chicken back into the air fryer at the same setting for another 10-15 minutes or until it gets crispy.
- While you are making the chicken, cook the rice according the package. And prep your toppings
- Assemble the bowls starting with the rice. Then layer on the carrots, avocado, green onion, and chicken. Sprinkle on the sesame seeds and then drizzle over the spicy mayo. Serve and enjoy.