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Bang Bang Chicken Bowl

Bang Bang Chicken Bowl

The Bang Bang Chicken Bowl combines crispy chicken tossed in creamy, spicy-sweet sauce with rice and fresh toppings for a bold, satisfying, and customizable meal. It’s the perfect fusion of texture and flavor, offering a crave-worthy dish that’s easy to prepare, endlessly adaptable, and always a hit.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes

Ingredients
  

Bang Bang Sauce

  • 1 1/4 cups 290 g mayonnaise
  • 2/3 cup 177 g Thai sweet chili sauce
  • 2 tablespoons honey
  • 2 teaspoons Sriracha or more to taste

For the 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
  • 1/2 teaspoon black pepper

Bang Bang Chicken Bowl Assembly

  • 4 cups 744 g cooked white rice, warmed and divided among bowls
  • 2 cups 140 g thinly sliced red cabbage, divided
  • 1 large carrot julienned and divided
  • 1 medium cucumber halved and thinly sliced, divided
  • 1 large avocado thinly sliced and divided
  • Fresh chopped cilantro for garnish
  • Sesame seeds for garnish

Instructions
 

Bang Bang Sauce

  • In a medium mixing bowl, combine the mayonnaise, Thai sweet chili sauce, honey, and Sriracha. Stir until smooth and fully blended. Set aside for later use.

Chicken

  • In a large bowl, mix together the vegetable oil, paprika, garlic powder, salt, and black pepper.
  • Add the chicken cubes to the bowl and gently toss until the pieces are evenly coated with the seasoning mixture.
  • Arrange the chicken in a single layer in the air fryer basket. If needed, cook in batches to avoid overcrowding.
  • Air fry at 400°F for 11 to 12 minutes, flipping the chicken halfway through, until it’s golden and cooked through with an internal temperature of 165°F.
  • Transfer the cooked chicken to a large bowl and pour in 1/2 cup of the prepared bang bang sauce. Toss to coat the chicken thoroughly.

Assembly

  • To assemble the bowls, set out four medium-sized serving bowls. In each bowl, layer 1 cup of warm rice, followed by 1/2 cup of shredded red cabbage, 1/4 cup of julienned carrots, and 1/4 cup of sliced cucumbers.
  • Top each bowl with a portion of sliced avocado and the bang bang chicken.
  • Drizzle with the remaining sauce and garnish with chopped cilantro and sesame seeds. Serve immediately while warm.