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A vibrant Bang Bang Chicken Bowl featuring crispy chicken, rice, avocado, cucumber, and shredded carrots, drizzled with sauce.

Bang Bang Chicken Bowl

This recipe creates a flavorful Bang Bang Chicken Bowl inspired by street food flavors. It combines tender, air-fried chicken coated in a spicy sauce with fresh vegetables and rice for a satisfying meal.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 750
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Bang Bang Sauce
  • 1.25 cups mayonnaise (290 g)
  • 0.67 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. Make the Bang Bang Sauce: Add mayonnaise, Thai sweet chili sauce, honey, and Sriracha to a medium bowl. Stir to combine and set aside.
  2. For the chicken seasoning, combine oil, paprika, garlic powder, salt, and pepper in a large bowl.
  3. Add the chicken cubes to the seasoned oil mixture. Gently toss to coat all pieces evenly.
  4. Place the coated chicken in a single layer into the air fryer basket. You may need to cook in batches depending on your air fryer size.
  5. Air fry the chicken at 400°F for 11 to 12 minutes, flipping the pieces halfway through, until the internal temperature reaches 165°F.
  6. 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.
  7. Assemble the bowls: Divide the warmed rice (1 cup per bowl) among 4 medium bowls. Add ½ cup of cabbage, ¼ cup of carrots, and ¼ cup of cucumbers to each bowl.
  8. Top each bowl with equal portions of avocado slices and the sauced bang-bang chicken.
  9. Garnish each bowl with the remaining bang bang sauce, 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 naturally gluten-free if you confirm your mayonnaise and Sriracha do not contain gluten additives. The air fryer method cooks the chicken quickly, giving you a satisfying texture for your bowl.

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