Step 1

Cook rice according to packet instructions (or use microwavable rice pouches). Chop chicken into small bite size pieces and transfer to a mixing bowl with the olive oil, garlic powder, onion powder, paprika, salt and pepper. Mix to coat, then set aside.

Step 2

Preheat the fryer to 200°C. Prepare three bowls: one with whisked eggs and water, one with cornflour, and one with panko crumbs. Working in batches, dip the chicken pieces into the cornflour, then egg wash and coat with panko crumbs. Repeat for remaining pieces.

Step 3

Place chicken in the air fryer basket in a single layer (you may need to cook in batches depending on the size of your air fryer). Cook for 7 minutes, then flip and cook for another 10 minutes, or until crispy and cooked through.

Step 4

Meanwhile, combine the mayonnaise, sweet chilli sauce and sriracha in a small bowl. Finely slice the spring onions, cucumber and carrot, and finely shred the red cabbage.

Step 5

To serve, divide the rice between bowls, top with bang bang chicken and vegetables, drizzle the sauce on top and garnish with spring onions and sesame seeds.