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Preparation
Step 1
Preheat the air fryer to 200C for 5 minutes.
Step 2
In the meantime, toss the chicken and Korean BBQ Meal Maker in a plastic bag to quickly marinate. Spray the air fryer basket with oil then arranges the thighs skin-side down. Bake for 20 minutes, turning halfway until cooked.
Step 3
Put the rice in a pan with 800ml cold water. Bring to the boil over high heat, then reduce to low. Simmer, covered with a lid, for 10 minutes. Remove from the heat and leave covered for 10 minutes. When ready to serve, stir up with a fork and mix in the coriander and lime juice.
Step 4
To build the bowls, spoon rice into each bowl and top it with the chicken. Scatter with black sesame seeds and finish with the cabbage, carrot, corn, pineapple, and edamame broccoli. Drizzle with sriracha mayo (if using) to serve.
