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Inviting Bang Bang Chicken Bowl

Category: Satisfying Entrées for Any Occasion

You get juicy chicken cooked in the air fryer with paprika and garlic, then covered in a creamy-sweet chili sauce. Pile on crisp avocado, crunchy red cabbage, carrots, and some cucumber for bite, layering each on warm, steamy rice. Top it off with sesame seeds and cilantro for a little pop of texture and punchy flavor. Every bowl packs a sweet, spicy, and savory combo that's awesome for quick weeknight dinners and easy to put together.

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Dana
Updated on Fri, 23 May 2025 18:28:03 GMT
A colorful bowl full of juicy chicken, soft rice, and crisp veggies. Pin
A colorful bowl full of juicy chicken, soft rice, and crisp veggies. | chefsnaps.com

I always turn to Bang Bang Chicken Bowls when I want something lively and easy after a busy day. Tender chicken gets covered in a smooth spicy sauce, and lots of crunchy veggies boost flavor and texture for a meal that wakes up your dinner table.

My crew wanted seconds the first time and now beg for this whenever we need something quick but super tasty with lots of flavor.

Irresistible Ingredients

  • Sriracha sauce: heat level that works for everyone start mild and kick it up if you want more spice
  • Chicken breasts: chicken soaks up seasoning best with even thick pieces
  • Honey: sweetens things up and cuts the spicy edge
  • Kosher salt and black pepper: dials up every flavor coarse salt gives you more control
  • Vegetable oil: keeps chicken juicy and browns it up right
  • Mayonnaise: makes the sauce smooth and rich go for Japanese if you want it extra creamy
  • Paprika: gentle smokiness and color smoked versions give it more depth
  • White rice: a warm base for everything jasmine brings extra aroma
  • Garlic powder: mellow base note that stirs in easily
  • Thai sweet chili sauce: a little heat and sweet check for real chilies or garlic in the ingredients
  • Avocado: slice on the just-ripe side for perfect creaminess
  • Carrot: adds sweetness and a pop of color
  • Red cabbage: offers major crunch and bright color heavy tight heads are best
  • Cucumber: keeps it cool with crisp snap pick thin-skinned for zero bitterness
  • Sesame seeds: nutty topper toasted if you can get them
  • Fresh cilantro: little bits wake up the whole bowl with brightness

Step-by-Step Walkthrough

Garnish and Serve:
Finish each bowl with the leftover sauce, beans of cilantro, and a shake of sesame seeds. Enjoy while the chicken is hot and the veggies are bright and cool.
Add Chicken and Avocado:
Scoop the dressed chicken into the center of each bowl. Fan the avocado alongside or on top so the creamy slices show off.
Assemble the Bowls:
Grab four bowls. Start by piling in a warm cup of rice. Place heaps of cabbage, then share out the carrot and cucumber in colorful sections on top.
Sauce the Chicken:
Toss the steamy cooked chicken with a half-cup of that bang bang sauce in a new bowl. Make sure each bit is fully coated and shiny.
Cook the Chicken:
Set chicken pieces in your air fryer basket so none overlap. Pop it in at 400 F, cook about 11–12 minutes, flipping once, until the chicken's nicely golden and cooked through at 165 F inside.
Season the Chicken:
Mix up oil, paprika, garlic, salt, and pepper in a big bowl. Toss the cubed chicken in until every piece is totally coated.
Make the Bang Bang Sauce:
Whisk mayo, chili sauce, honey, and Sriracha in a bowl until it’s creamy and mixed. Save half a cup for the chicken, and put the rest aside to drizzle on later.
A bowl of bang bang chicken topped with veggies and rice. Pin
A bowl of bang bang chicken topped with veggies and rice. | chefsnaps.com

Thai sweet chili sauce is always my favorite part because it makes everything taste like you got takeout. My kids fight over the last spoonful of sauce—they just can’t get enough. Once we doubled the batch for a backyard lunch, and it was gone before anyone touched the other stuff.

Storage Know-How

If you want to prep ahead, keep your chicken, rice, sauce, and veggies in separate containers so nothing turns soggy. Airtight containers in the fridge keep them fresh up to four days. That sauce? It’ll last in the fridge for a week and makes a killer dip or sandwich spread too.

Swaps and Switches

For extra juicy results, try boneless thighs—or use tofu cubes for a meatless dinner. Half Greek yogurt plus mayo gives a lighter, still creamy sauce. Cauliflower rice is a tasty low-carb swap that goes just as well with the toppings.

Serving Ideas

This bowl works great on its own but loves company from a side of edamame or steamed broccoli. Sprinkle more sesame seeds or throw on a little kimchi for a flavor boost. For gatherings, set out toppings buffet-style so everyone customizes their own.

A bowl of bang bang chicken topped with veggies and rice. Pin
A bowl of bang bang chicken topped with veggies and rice. | chefsnaps.com

Cultural Backstory

This dish has roots in Chinese cooking, where shredded chicken is served cold with spicy sesame sauce. The creamy chili spin got popular in the US at Asian fusion spots. Putting it all in a bowl is a fun way to blend all those global flavors that people love.

Recipe FAQs

→ What goes into the bang bang sauce?

You just mix up mayo, a bit of Thai sweet chili sauce, honey for some sweetness, and Sriracha. Stir or whisk it all until it’s creamy and smooth.

→ Can I fry the chicken in a skillet instead?

Yep! Just cook the spiced chicken bites in a hot skillet, give ‘em a turn now and then, and let them brown up for roughly 8 to 10 minutes.

→ How do I stop the veggies from getting soggy?

Slice your greens up right before building your bowl. Keep them sealed tight in the fridge until you’re ready to eat.

→ Is there a swap if I want less carbs in my bowl?

Go with cauliflower rice if you want something lighter—it keeps the texture fun without missing any taste.

→ What’s the best way to store any leftovers?

Keep each part—chicken, sauce, rice, veggies—in its own closed container, then just build your bowl fresh when it’s time to eat again.

Bang Bang Bowl

Crunchy chicken meets bold chili sauce and a fresh veggie mix, all piled on tender rice for a meal bursting with color and taste.

Preparation Time
20 min
Cooking Time
15 min
Total Time
35 min
By: Dana

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Asian Fusion

Yield: 4 Servings (4 bowls)

Dietary Preferences: Dairy-Free

Ingredients

→ Bang Bang Sauce

01 2 teaspoons Sriracha (add more if you like it spicy)
02 2 tablespoons honey
03 177 g Thai sweet chili sauce
04 290 g mayonnaise

→ Chicken

05 0.5 teaspoon black pepper
06 1 teaspoon kosher salt
07 1 teaspoon garlic powder
08 1 teaspoon paprika
09 1 tablespoon vegetable oil
10 900 g chicken breasts, boneless and skinless, cut into 2.5 cm pieces

→ Bowl Assembly

11 Sesame seeds, for topping
12 Fresh cilantro, chopped for a fresh touch
13 1 large avocado, sliced up nice and thin
14 1 medium cucumber, sliced after halving lengthwise
15 1 large carrot, sliced into matchsticks
16 140 g red cabbage, cut thin
17 744 g freshly cooked white rice, kept warm

Steps

Step 01

Pour over the leftover bang bang sauce. Toss on chopped cilantro and a few sesame seeds for crunch. Eat it right away while the chicken's still hot and everything's crisp.

Step 02

Pile the coated chicken in the middle. Lay 1/4 of your avocado slices beside it—make it look good.

Step 03

Spoon about 186 g of hot rice into each bowl. Place around 35 g sliced cabbage, a handful of carrot matchsticks, and a quarter of your sliced cucumber in sections around the rice.

Step 04

Once the chicken’s done, toss it in a clean bowl with about 120 ml of your sauce. Mix until every bit is nicely coated.

Step 05

Put the seasoned chicken pieces in your air fryer basket, spread out so they aren't stacked. Set it for 200°C and cook for 11–12 minutes, flipping halfway through. You want juicy chicken with a golden look and at least 74°C inside. Don’t cram them in—do it in rounds if you need.

Step 06

Mix vegetable oil, paprika, garlic powder, salt, and pepper in a big bowl. Add chicken cubes and stir so every piece gets covered well.

Step 07

Grab a bowl. Stir together mayo, Thai sweet chili sauce, honey, and Sriracha until it’s smooth and creamy. Scoop out about 120 ml for tossing with the chicken, and set the rest aside to drizzle later.

Notes

  1. No air fryer? Cook your chicken in a hot skillet for 8–10 minutes or bake at 218°C for 15–18 minutes until done.
  2. Putting this together ahead of time? Keep everything separate until you’re ready to eat so the veggies stay crisp.
  3. Leftover sauce can chill in a sealed container in the fridge for up to one week.
  4. Swap the white rice for cauliflower rice if you want to use fewer carbs.

Required Tools

  • Mixing bowls
  • Air fryer
  • Large spoon or spatula
  • Chef’s knife
  • Cutting board

Allergen Information

Check every ingredient for potential allergens, and consult a healthcare professional if uncertain.
  • Egg inside (mayonnaise)
  • Sesame in garnish

Nutritional Details (Per Serving)

These details are for reference purposes and don't replace professional medical advice.
  • Calories: 764
  • Fats: 33 g
  • Carbohydrates: 78 g
  • Protein: 41 g