This Bang Bang Chicken Bowl is cubes of seasoned chicken tossed in a creamy, spicy Bang Bang sauce served over rice with crispy vegetables. Then, each bowl is topped with avocado, cilantro, and sesame seeds for a burst of freshness and texture. And, the chicken is made in an air fryer with skillet instructions included. This bowl was inspired by my extremely popular Bang Bang Chicken Skewers!
Ingredients & Substitutions
Bang Bang Sauce: The sauce is both sweet and spicy. You can make it with homemade mayonnaise and sweet chili sauce. If you want it spicier, add more Sriracha. You can make the sauce ahead of time and keep it in the refrigerator for up to 5 days. It is the same delicious sauce I used on my Bang Bang Chicken and Bang Bang Salmon, which you will want to try, too!
Chicken: I used 2 pounds of boneless, skinless chicken breasts, cut into bite-sized pieces. Toss the chicken with oil, paprika, garlic powder, salt, and pepper before cooking in the air fryer. Then, bang bang sauce will be added for that sweet and spicy kick. Chicken thighs would also work; just make sure it is cooked to an internal temperature of 165°F.
Rice: Although I used white rice, you could use your favorite variety of rice. It is delicious with brown rice, too! Or, try it with cilantro lime rice. Yum!
Vegetables & Toppings: Top each bowl with red cabbage, carrots, cucumbers, avocado, fresh cilantro, and sesame seeds. Feel free to add your favorite vegetables like bell peppers, snap peas, steamed broccoli, red onion, spinach, tomatoes, or more!
Can I Make Bang Bang Chicken Bowls Ahead Of Time?
There are definitely ways to get a head start on these bowls so they are ready to be put together when you are! The bang bang sauce can be made in advance and stored in an airtight container in the refrigerator for up to 5 days. The rice can also be made ahead of time and warmed up when ready to assemble the bowls. In addition, you could make the bang bang chicken and store it in an airtight container in the refrigerator for 3-4 days.
How To Store Bang Bang Chicken Bowls
You can keep leftovers if you have any, but it’s best to store each part of the chicken bowls separately. (Although, I stored mine altogether, and it was just fine when heated for leftovers.) When you’re ready to eat, just heat up each part that needs warming and put them together for a tasty meal!
Bang Bang Chicken Bowl
Ingredients
Bang Bang Sauce
- 1 ¼ cups (290 g) mayonnaise
- ⅔ cup (177 g) 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
- ½ teaspoon black pepper
Bang Bang Chicken Bowl
- 4 cups (744 g) prepared white rice, warmed, divided
- 2 cups (140 g) 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
Instructions
Bang Bang Sauce
- To a medium bowl, add mayonnaise, Thai sweet chili sauce, honey, and Sriracha. Stir to combine. Set aside.
Chicken
- In a large bowl, combine oil, paprika, garlic powder, salt, and pepper.
- Add cubes of chicken. Gently toss to coat.
- Place chicken in a single layer into the basket of the air fryer. Depending on the size of your air fryer, you may have to work in batches.
- Air fry* at 400°F for 11-12 minutes, flipping halfway, or until the chicken reaches an internal temperature of 165°F.
- To a large bowl, add cooked chicken. Add ½ cup of bang bang sauce, tossing to coat.
Assembly
- To assemble, set out 4 medium-sized bowls. To each bowl, add 1 cup of rice, ½ cup of cabbage, ¼ cup of carrots, and ¼ cup of cucumbers. Top with equal portions of avocado and cooked bang-bang chicken.
- Garnish each bowl with the remaining bang bang sauce, cilantro, and sesame seeds. Serve immediately.
Notes
- Season chicken pieces evenly with, paprika, garlic powder, salt, and pepper.
- To a large non-stick skillet over medium-high heat, add oil. Once hot and shimmering, add the chicken. Cook 8-10 minutes, flipping halfway through, until golden brown and cooked through to an internal temperature of 165°F.
- Turn off the heat. Add ½ cup of the bang bang sauce to the pan. Toss to coat the chicken evenly.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Elizabeth
This is my kind of dish with the bang bang chicken, rice, and vegetables for an entire meal in one bowl! I devoured this one!
Rachael
Absolutely delicious! Bang bang sauce works on so much stuff and is perfect with all the fresh veggies.
Annabelle
This is such a flavorful dish! I love the way the bang bang sauce complements the fresh veggies and chicken!
Bella
Bang bang sauce is absolutely delicious, especially with chicken. I love the fresh vegetables! This is such a fulfilling, flavorful, and easy meal to make up!
Selena
I love these. They're so fresh and flavorful. I also like that everyone can customize them to the vegetables that they like!
omgosh this looks amazing…definitely going to try this recipe next time I go grocery shopping!