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–+ servings
A vibrant Bang Bang Chicken Bowl featuring crispy chicken, rice, avocado, shredded carrots, red cabbage, and a creamy drizzle.

Bang Bang Chicken Bowl

This recipe lets you recreate a restaurant-quality Bang Bang Chicken Bowl at home. It features tender chicken coated in a spicy, sweet sauce, served over rice with fresh vegetables. You can make this flavorful bowl quickly for a satisfying weeknight meal.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian-inspired
Calories: 750
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Bang Bang Sauce
  • 1.25 cups mayonnaise (290 g)
  • 0.66 cup Thai sweet chili sauce (177 g)
  • 2 tablespoons honey
  • 2 teaspoons Sriracha or more to taste
Chicken
  • 2 pounds boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 tablespoon vegetable oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
Bang Bang Chicken Bowl Assembly
  • 4 cups prepared white rice warmed, divided (744 g)
  • 2 cups red cabbage thinly sliced, divided (140 g)
  • 1 large carrot julienned, divided
  • 1 medium cucumber halved, sliced, divided
  • 1 large avocado thinly sliced, divided
  • 1 to taste fresh cilantro chopped for garnish
  • 1 to taste sesame seeds for garnish

Equipment

  • Medium bowl
  • Large bowl
  • Air fryer

Method
 

  1. For the sauce, add mayonnaise, Thai sweet chili sauce, honey, and Sriracha to a medium bowl. Stir to combine and set the sauce aside.
  2. For the chicken, combine the oil, paprika, garlic powder, salt, and pepper in a large bowl. Add the chicken cubes and toss gently to coat them evenly.
  3. Place the coated chicken in a single layer in the air fryer basket. You may need to cook in batches depending on your air fryer size.
  4. Air fry the chicken at 400°F for 11 to 12 minutes, flipping halfway through, until the internal temperature reaches 165°F.
  5. Transfer the cooked chicken to a large bowl. Add ½ cup of the prepared bang bang sauce and toss the chicken to coat it completely.
  6. To assemble the bowls, divide 4 cups of warm rice among 4 medium bowls. Add ½ cup of cabbage, ¼ cup of carrots, and ¼ cup of cucumbers to each bowl.
  7. Top each bowl with equal portions of the sliced avocado and the coated bang-bang chicken. Drizzle with the remaining bang bang sauce, and garnish with chopped cilantro and sesame seeds. Serve the bowls right away.

Nutrition

Calories: 750kcalCarbohydrates: 65gProtein: 45gFat: 35gSaturated Fat: 6gCholesterol: 120mgSodium: 850mgFiber: 8gSugar: 15g

Notes

This recipe is designed for busy cooks who want bold flavor fast. The air fryer cooks the chicken quickly while keeping it tender. Feel free to adjust the Sriracha amount in the sauce to control the spice level for your family.

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