Description

This Bang Bang Chicken Bowl recipe combines tender, air-fried chicken tossed in a creamy, spicy Bang Bang sauce served atop a bed of warm white rice and fresh, crunchy vegetables. With a perfect balance of sweet, spicy, and savory flavors, this bowl is a delightful and easy-to-make meal ready in just 40 minutes, perfect for lunch or dinner.

Ingredients

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

Vegetables and Rice

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

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Instructions

Prepare the Bang Bang Sauce: In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, honey, and Sriracha until smooth and well combined. Set aside to allow the flavors to meld.
Season the Chicken: In a separate bowl, combine the vegetable oil, paprika, garlic powder, kosher salt, and black pepper. Add the cubed chicken breasts and toss thoroughly to ensure each piece is evenly coated with the seasoning mixture.
Air Fry the Chicken: Preheat the air fryer to 400°F (200°C). Place the seasoned chicken cubes in the air fryer basket in a single layer. Cook for 11 to 12 minutes, shaking the basket halfway through to ensure even cooking, until the chicken is cooked through and slightly crispy on the edges.
Warm the Rice and Prepare Vegetables: While the chicken cooks, warm the prepared white rice. Prepare the vegetables by thinly slicing the red cabbage, julienning the carrot, slicing the cucumber halves, and thinly slicing the avocado.
Assemble the Bowls: Divide the warmed rice evenly among four bowls. Layer with half the red cabbage, carrots, cucumber slices, and avocado. Top each bowl with the air-fried chicken cubes.
Add Sauce and Garnish: Generously drizzle the prepared Bang Bang sauce over the top of each bowl. Garnish with chopped fresh cilantro and a sprinkle of sesame seeds for added flavor and texture. Serve immediately.

Notes

For extra heat, increase the amount of Sriracha in the Bang Bang sauce to taste.
To make this dish gluten-free, ensure the Thai sweet chili sauce you use is certified gluten-free.
You can substitute chicken breasts with boneless, skinless chicken thighs for a juicier texture.
If you don’t have an air fryer, you can bake the chicken in a preheated oven at 425°F (220°C) for 15-18 minutes, turning halfway through.
Leftover Bang Bang sauce can be stored in the refrigerator in an airtight container for up to 3 days.