Get ready to experience a flavor explosion with this Bang Bang Chicken Bowl! Inspired by the popular Bang Bang Shrimp dish but transformed into a complete meal, this bowl combines crispy chicken pieces coated in a creamy, sweet, and spicy sauce with fresh vegetables and fluffy rice. It’s the perfect balance of textures and flavors that will make your weeknight dinner feel like a restaurant treat.
What makes this recipe truly special is how the sauce perfectly coats each piece of chicken, creating little bursts of flavor with every bite. The combination of crispy chicken, cooling vegetables, and that signature sauce creates a satisfying meal that comes together in just about 45 minutes. Whether you’re meal prepping for the week or looking for a crowd-pleasing dinner option, these Bang Bang Chicken Bowls are sure to become a regular in your recipe rotation.
Why I Love These
The perfect balance of sweet, spicy, and creamy flavors makes this dish impossible to resist.
Everything comes together in one bowl, making cleanup a breeze while still delivering restaurant-quality taste.
I make these whenever I need a reliable dinner that satisfies both picky eaters and adventurous palates alike.
Ingredients
- 1¼ cups mayonnaise (290g)
- ⅔ cup Thai sweet chili sauce (177g)
- 2 tablespoons honey
- 2 teaspoons Sriracha sauce (or more to taste)
- 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
- 4 cups prepared white rice, warmed (744g)
- 2 cups red cabbage, thinly sliced (140g)
- 1 large carrot, julienned
- 1 medium cucumber, halved and sliced
- 1 large avocado, thinly sliced
- Fresh cilantro, chopped (for garnish)
- Sesame seeds (for garnish)
How To Make
- In a medium mixing bowl, combine the mayonnaise, Thai sweet chili sauce, honey, and Sriracha. Stir until all ingredients are well incorporated and the sauce is smooth. Set aside about ½ cup for tossing with the chicken, reserving the remainder for drizzling over the finished bowls.
- In a large bowl, combine the vegetable oil, paprika, garlic powder, kosher salt, and black pepper. Add the cubed chicken breast to the bowl and gently toss until all pieces are evenly coated with the seasoning mixture.
- Place the seasoned chicken cubes in a single layer in the basket of your air fryer. Depending on the size of your air fryer, you may need to cook in multiple batches to avoid overcrowding. Air fry at 400°F for 11-12 minutes, flipping the chicken pieces halfway through cooking time. The chicken is done when it reaches an internal temperature of 165°F and is slightly golden on the outside.
- Transfer the cooked chicken to a large clean bowl. Add ½ cup of the prepared bang bang sauce and toss gently until all chicken pieces are evenly coated with the sauce.
- Set out 4 medium-sized serving bowls. To each bowl, add 1 cup of warm white rice as the base layer. Arrange ½ cup of thinly sliced red cabbage, ¼ of the julienned carrot, and ¼ of the sliced cucumber around the perimeter of each bowl, creating colorful sections atop the rice.
- Place an equal portion of the sauce-coated chicken in the center of each bowl. Fan out ¼ of the sliced avocado on top or to the side of the chicken in each bowl.
- Drizzle each bowl with the remaining bang bang sauce. Sprinkle with chopped fresh cilantro and sesame seeds for garnish. Serve immediately while the chicken is still warm and the vegetables are fresh and crisp.
Nutrition
Bang Bang Chicken Bowls offer a well-rounded nutritional profile with a good balance of protein from the chicken, complex carbohydrates from the rice, and fiber from the fresh vegetables. This makes it an excellent option for active individuals looking for a satisfying post-workout meal or anyone seeking a balanced dinner option.
The dish is relatively high in protein (approximately 30-35g per serving) and can be made lighter by using low-fat mayonnaise in the sauce or serving over cauliflower rice instead of jasmine rice. For additional nutrients, consider adding avocado for healthy fats or edamame for extra protein and fiber.
This recipe contains common allergens like eggs (in the mayonnaise). For an egg-free version, substitute with vegan mayonnaise. The recipe is naturally dairy-free and can easily be made gluten-free by ensuring your sweet chili sauce is gluten-free certified.
Tips & Variations
- Prep the sauce and chop all vegetables up to 2 days ahead of time to make assembly lightning-fast on busy weeknights.
- Try using shrimp instead of chicken for a more traditional bang bang dish, cooking for just 2 minutes per side until pink and opaque.
- For a lower-carb option, serve over cauliflower rice or a bed of mixed greens instead of jasmine rice.
Ways To Serve Them
- Serve with a side of miso soup for a restaurant-style Asian-inspired meal
- Add some pickled ginger on the side for an extra flavor dimension
- Include a small dish of soy sauce or ponzu for dipping
- For entertaining, set up a build-your-own bowl bar with all components separated so guests can customize their portions
Proper Storage
- Fridge: Store the chicken, sauce, rice, and vegetables in separate airtight containers for up to 3 days. Keeping components separate prevents the chicken from getting soggy.
- Freezer: The cooked chicken (without sauce) can be frozen for up to 2 months in freezer-safe containers. The sauce doesn’t freeze well due to the mayonnaise base, so make fresh when ready to serve.
- Reheat: For best results, reheat the chicken in an air fryer at 350°F for 3-4 minutes or in a 350°F oven for 7-8 minutes until crispy again. Microwave the rice with a sprinkle of water to prevent drying. Toss with fresh sauce after reheating, not before.
Ingredients
- 1¼ cups mayonnaise (290g)
- ⅔ cup Thai sweet chili sauce (177g)
- 2 tablespoons honey
- 2 teaspoons Sriracha sauce (or more to taste)
- 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
- 4 cups prepared white rice, warmed (744g)
- 2 cups red cabbage, thinly sliced (140g)
- 1 large carrot, julienned
- 1 medium cucumber, halved and sliced
- 1 large avocado, thinly sliced
- Fresh cilantro, chopped (for garnish)
- Sesame seeds (for garnish)
Steps
- In a medium mixing bowl, combine the mayonnaise, Thai sweet chili sauce, honey, and Sriracha. Stir until all ingredients are well incorporated and the sauce is smooth. Set aside about ½ cup for tossing with the chicken, reserving the remainder for drizzling over the finished bowls.
- In a large bowl, combine the vegetable oil, paprika, garlic powder, kosher salt, and black pepper. Add the cubed chicken breast to the bowl and gently toss until all pieces are evenly coated with the seasoning mixture.
- Place the seasoned chicken cubes in a single layer in the basket of your air fryer. Depending on the size of your air fryer, you may need to cook in multiple batches to avoid overcrowding. Air fry at 400°F for 11-12 minutes, flipping the chicken pieces halfway through cooking time. The chicken is done when it reaches an internal temperature of 165°F and is slightly golden on the outside.
- Transfer the cooked chicken to a large clean bowl. Add ½ cup of the prepared bang bang sauce and toss gently until all chicken pieces are evenly coated with the sauce.
- Set out 4 medium-sized serving bowls. To each bowl, add 1 cup of warm white rice as the base layer. Arrange ½ cup of thinly sliced red cabbage, ¼ of the julienned carrot, and ¼ of the sliced cucumber around the perimeter of each bowl, creating colorful sections atop the rice.
- Place an equal portion of the sauce-coated chicken in the center of each bowl. Fan out ¼ of the sliced avocado on top or to the side of the chicken in each bowl.
- Drizzle each bowl with the remaining bang bang sauce. Sprinkle with chopped fresh cilantro and sesame seeds for garnish. Serve immediately while the chicken is still warm and the vegetables are fresh and crisp.
Nutrition (per serving)
- Calories: 1276 kcal
Notes
- Prep the sauce and chop all vegetables up to 2 days ahead of time to make assembly lightning-fast on busy weeknights.
- Try using shrimp instead of chicken for a more traditional bang bang dish, cooking for just 2 minutes per side until pink and opaque.
- For a lower-carb option, serve over cauliflower rice or a bed of mixed greens instead of jasmine rice.