Bang Bang Chicken Bowl Recipe
A flavorful Bang Bang Chicken Bowl featuring crispy air-fried chicken tossed in a creamy, spicy bang bang sauce, served over warm white rice with fresh veggies like red cabbage, carrots, cucumber, and avocado. Garnished with cilantro and sesame seeds, this dish offers a vibrant and satisfying meal that combines creamy, sweet, spicy, and fresh flavors all in one bowl.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Air Frying
- Cuisine: Asian Fusion
Ingredients
Scale
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 Assembly
- 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 and sliced, divided
- 1 large avocado, thinly sliced, divided
- Fresh cilantro, chopped for garnish
- Sesame seeds, for garnish
Instructions
- Make Bang Bang Sauce: In a medium bowl, combine mayonnaise, Thai sweet chili sauce, honey, and Sriracha. Stir well until smooth and fully integrated. Set the sauce aside to allow flavors to meld while you prepare the chicken.
- Prepare Chicken: In a large bowl, mix together vegetable oil, paprika, garlic powder, kosher salt, and black pepper. Add the cubed chicken breasts and gently toss to evenly coat all pieces with the seasoning mixture.
- Air Fry Chicken: Arrange the seasoned chicken cubes in a single layer inside the air fryer basket. Depending on your air fryer size, you may need to cook in batches. Air fry at 400°F (204°C) for 11-12 minutes, flipping the chicken halfway through cooking for even crispness. The chicken is done when it reaches an internal temperature of 165°F (74°C) and is golden brown.
- Toss Chicken in Sauce: Transfer the cooked chicken to a large bowl. Add ½ cup of the prepared bang bang sauce and toss well until the chicken pieces are evenly coated with the creamy sauce.
- Assemble Bowls: To assemble the bowls, divide the warmed white rice evenly among 4 medium-sized bowls (about 1 cup per bowl). Then add ½ cup of thinly sliced red cabbage, ¼ cup julienned carrots, and ¼ cup sliced cucumber to each bowl. Top each bowl with equal portions of the sliced avocado and the coated bang bang chicken.
- Garnish and Serve: Drizzle the remaining bang bang sauce over each bowl. Garnish with chopped fresh cilantro and a sprinkle of sesame seeds. Serve immediately to enjoy the freshest flavors and textures.
Notes
- Skillet Instructions: Season chicken pieces with paprika, garlic powder, salt, and pepper. Heat oil in a large non-stick skillet over medium-high heat until shimmering. Add chicken and cook 8-10 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F. Remove from heat and toss chicken with ½ cup bang bang sauce before serving.
- Adjust Sriracha for desired spice level.
- You can substitute white rice for brown or jasmine rice according to preference.
- For a lower-fat option, reduce mayonnaise in sauce or use a lighter mayo.
- Leftover bang bang sauce can be refrigerated for up to 5 days.
Keywords: Bang Bang Chicken Bowl, Air Fryer Chicken, Spicy Chicken Bowl, Asian chicken recipe, sweet chili sauce, healthy chicken bowl, avocado chicken bowl
Find it online: https://cookwithlea.com/bang-bang-chicken-bowl-recipe-2/
