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

Bang Bang Chicken Bowl

This recipe lets you recreate a popular takeout dish at home. You will make a spicy, creamy sauce and toss it with air-fried chicken, then serve it over rice with fresh vegetables.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Ingredients Equipment Method 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. To make the sauce, add mayonnaise, Thai sweet chili sauce, honey, and Sriracha to a medium bowl. Stir to combine the ingredients. Set the sauce aside.
  2. For the chicken, combine the oil, paprika, garlic powder, salt, and pepper in a large bowl.
  3. Add the chicken cubes to the seasoned oil mixture. Gently toss the chicken pieces until they are fully coated.
  4. Place the coated chicken in a single layer into the air fryer basket. You may need to cook the chicken in batches depending on your air fryer size.
  5. Air fry the chicken at 400°F for 11 to 12 minutes. Flip the chicken halfway through the cooking time. Cook until the internal temperature reaches 165°F.
  6. Transfer the cooked chicken to a large bowl. Add 1/2 cup of the prepared bang bang sauce and toss to coat the chicken evenly.
  7. To assemble the bowls, divide the ingredients among 4 medium bowls. Add 1 cup of warm rice, 1/2 cup of cabbage, 1/4 cup of carrots, and 1/4 cup of cucumbers to each bowl.
  8. Top each bowl with equal portions of sliced avocado and the coated bang-bang chicken.
  9. Garnish each bowl with the remaining bang bang sauce, chopped cilantro, and sesame seeds. Serve the bowls immediately.

Notes

The original inspiration for this dish came from street food in Bangkok. While this version uses rice, you can substitute cauliflower rice to make it suitable for a ketogenic diet.

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