Every once in a while, a dish comes along that checks all the boxes—flavor-packed, colorful, satisfying, and easy to make. The Bang Bang Chicken Bowl is exactly that kind of meal. I first discovered this gem while experimenting with sweet-and-spicy sauces in my own kitchen, inspired by the flavors I grew up watching my mom play with in her American-fusion recipes. One bite of crispy chicken smothered in creamy, spicy bang bang sauce and I was hooked.
Whether you’re looking for a protein-rich lunch, a fun weeknight dinner, or a meal-prep favorite, this bowl has it all: air-fried chicken, vibrant veggies, creamy avocado, fluffy rice, and a punchy, addictive sauce that ties it all together.
Ingredients
For the 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
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
- ½ teaspoon black pepper
For the Bowls
- 4 cups (744 g) prepared white rice, warmed
- 2 cups (140 g) red cabbage, thinly sliced
- 1 large carrot, julienned
- 1 medium cucumber, halved and sliced
- 1 large avocado, thinly sliced
- Fresh cilantro, chopped, for garnish
- Sesame seeds, for garnish
Instructions
Step 1: Make the Bang Bang Sauce
- In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, honey, and Sriracha.
- Taste and adjust the heat by adding more Sriracha if desired.
- Set the sauce aside while you prepare the chicken.
Step 2: Prepare the Chicken
- In a large mixing bowl, add the vegetable oil, paprika, garlic powder, salt, and black pepper.
- Add the cubed chicken and toss to coat evenly.
- Preheat your air fryer to 400°F (204°C).
- Place the seasoned chicken in a single layer in the air fryer basket. You may need to work in batches depending on the size of your air fryer.
- Air fry for 11–12 minutes, flipping halfway through, until golden and cooked through (internal temperature should reach 165°F or 74°C).
- Transfer cooked chicken to a large bowl and toss with ½ cup of the prepared bang bang sauce.
Step 3: Assemble the Bowls
- Set out 4 medium-sized serving bowls.
- In each bowl, add:
- 1 cup of warm white rice
- ½ cup of shredded red cabbage
- ¼ cup of julienned carrots
- ¼ cup of sliced cucumbers
- A few slices of fresh avocado
- Top each bowl with equal portions of the bang bang chicken.
- Drizzle extra bang bang sauce over the top, then garnish with fresh chopped cilantro and sesame seeds.
- Serve immediately and enjoy!
Tips & Variations
- Spice It Up: Add an extra drizzle of Sriracha or red pepper flakes if you love more heat.
- Go Low-Carb: Swap the white rice for cauliflower rice or shredded lettuce.
- Make It Vegetarian: Use crispy tofu or roasted chickpeas instead of chicken for a plant-based twist.
- Add Crunch: A handful of roasted peanuts or crispy wontons makes a great texture addition.
- Use Leftovers: The bang bang sauce also works wonderfully with shrimp, salmon, or roasted veggies.
Storage and Meal Prep
These Bang Bang Chicken Bowls are great for meal prep. Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the air fryer or microwave, and assemble fresh bowls when you’re ready to eat.
The bang bang sauce can also be made ahead and stored in the fridge for up to 5 days. Just give it a good stir before using.
Join the Conversation
Have you made this Bang Bang Chicken Bowl recipe? I’d love to know how it turned out! Did you mix up the veggies or try a spicy twist? Drop a comment below or share your bowl on social media with #BangBangChickenBowl—don’t forget to tag me so I can see your delicious creation!
Bang Bang Chicken Bowl
Ingredients
For the 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
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
- ½ teaspoon black pepper
For the Bowls
- 4 cups 744 g prepared white rice, warmed
- 2 cups 140 g red cabbage, thinly sliced
- 1 large carrot julienned
- 1 medium cucumber halved and sliced
- 1 large avocado thinly sliced
- Fresh cilantro chopped, for garnish
- Sesame seeds for garnish
Instructions
Step 1: Make the Bang Bang Sauce
- In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, honey, and Sriracha.
- Taste and adjust the heat by adding more Sriracha if desired.
- Set the sauce aside while you prepare the chicken.
Step 2: Prepare the Chicken
- In a large mixing bowl, add the vegetable oil, paprika, garlic powder, salt, and black pepper.
- Add the cubed chicken and toss to coat evenly.
- Preheat your air fryer to 400°F (204°C).
- Place the seasoned chicken in a single layer in the air fryer basket. You may need to work in batches depending on the size of your air fryer.
- Air fry for 11–12 minutes, flipping halfway through, until golden and cooked through (internal temperature should reach 165°F or 74°C).
- Transfer cooked chicken to a large bowl and toss with ½ cup of the prepared bang bang sauce.
Step 3: Assemble the Bowls
- Set out 4 medium-sized serving bowls.
In each bowl, add:
- 1 cup of warm white rice
- ½ cup of shredded red cabbage
- ¼ cup of julienned carrots
- ¼ cup of sliced cucumbers
- A few slices of fresh avocado
- Top each bowl with equal portions of the bang bang chicken.
- Drizzle extra bang bang sauce over the top, then garnish with fresh chopped cilantro and sesame seeds.
- Serve immediately and enjoy!
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