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–+ servings
A vibrant Bang Bang Chicken Bowl featuring crispy chicken drizzled with sauce, served over rice with avocado, cucumber, and shredded cabbage.

Bang Bang Chicken Bowl

This recipe for Bang Bang Chicken Bowl is perfect for a quick and flavorful weeknight dinner. It features tender chicken coated in a creamy, spicy sauce, served over rice with fresh vegetables and avocado.
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Prep Time 15 minutes
Cook Time 12 minutes
Sauce Prep 5 minutes
Total Time 32 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

Bang Bang Sauce
  • 1.25 cups mayonnaise
  • 0.67 cup Thai sweet chili sauce
  • 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
  • 4 cups prepared white rice warmed, divided
  • 2 cups red cabbage thinly sliced, divided
  • 1 large carrot julienned, divided
  • 1 medium cucumber halved, sliced, divided
  • 1 large avocado thinly sliced, divided
  • fresh cilantro chopped for garnish
  • sesame seeds for garnish

Equipment

  • Air fryer
  • Medium bowl
  • Large bowl

Method
 

  1. To make the Bang Bang Sauce, combine mayonnaise, Thai sweet chili sauce, honey, and Sriracha in a medium bowl. Stir until combined and set aside.
  2. For the chicken, combine vegetable oil, paprika, garlic powder, kosher salt, and black pepper in a large bowl. Add the chicken cubes and toss to coat.
  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 at 400°F (200°C) for 11-12 minutes, flipping halfway through, or until the chicken reaches an internal temperature of 165°F (74°C).
  5. Add the cooked chicken to a large bowl and toss with ½ cup of the prepared Bang Bang sauce.
  6. To assemble the bowls, divide 1 cup of warmed rice among four medium-sized bowls. Top each bowl with ½ cup of sliced red cabbage, ¼ cup of julienned carrots, and ¼ cup of sliced cucumber.
  7. Add equal portions of sliced avocado and the sauced chicken to each bowl.
  8. Garnish each bowl with the remaining Bang Bang sauce, chopped cilantro, and sesame seeds. Serve immediately.

Notes

This recipe is a versatile base. Feel free to add other vegetables like edamame or bell peppers, or swap the chicken for shrimp or tofu.

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