Description
Bang Bang Chicken Bowls are a vibrant, flavor-packed meal featuring crispy air-fried chicken tossed in a creamy, spicy, and sweet bang bang sauce, served over fluffy rice with fresh veggies. Perfect for meal prep or a quick weeknight dinner, these bowls are customizable, colorful, and satisfyingly delicious.
Ingredients
Units
Scale
Bang Bang Sauce
- 1 1/4 cups (290 g) mayonnaise
- 2/3 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
- 1/2 teaspoon black pepper
Bowls & Toppings
- 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
- Prepare the Bang Bang Sauce: In a medium bowl, combine the mayonnaise, Thai sweet chili sauce, honey, and Sriracha. Whisk until the sauce is smooth and well-blended. Set aside for later use.
- Season the Chicken: In a large bowl, mix together the vegetable oil, paprika, garlic powder, kosher salt, and black pepper. Add the cubed chicken and toss until all pieces are well coated with the seasoning mixture.
- Air Fry the Chicken: Preheat your air fryer to 400°F (205°C). Arrange the seasoned chicken cubes in a single layer in the basket (cook in batches if necessary). Air fry for 11-12 minutes, flipping halfway through, until the chicken is golden and the internal temperature reaches 165°F (74°C).
- Toss Chicken with Sauce: Transfer the cooked chicken to a clean bowl. Add ½ cup of the prepared bang bang sauce and toss the chicken pieces until evenly coated.
- Assemble the Bowls: Set out 4 medium bowls. To each bowl, add 1 cup of cooked white rice. Arrange ½ cup of sliced cabbage, ¼ cup of carrots, and ¼ cup of cucumbers around the rice. Top each bowl with slices of avocado and an equal portion of bang bang chicken.
- Garnish and Serve: Drizzle each bowl with extra bang bang sauce, then sprinkle with chopped cilantro and sesame seeds. Serve immediately while warm and enjoy!
Notes
- Adjust the Sriracha in the sauce for a more or less spicy bowl.
- Try brown rice or cauliflower rice for a healthier base.
- The chicken can be cooked in a conventional oven at 400°F for 18-20 minutes if you don’t have an air fryer.
- Veggies can be substituted to suit your preference—try bell peppers, radishes, or edamame.
- Bang Bang sauce can be prepared ahead and refrigerated for up to 4 days.
Nutrition
- Serving Size: 1 bowl (about 500g)
- Calories: 685
- Sugar: 17g
- Sodium: 1170mg
- Fat: 35g
- Saturated Fat: 6g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 110mg
