A Bang Bang Chicken Bowl is the perfect balance of crispy chicken, creamy bang bang sauce, and fresh veggies layered over fluffy rice. This restaurant-style dish delivers sweet, spicy, and tangy flavors in every bite, yet it’s simple enough to make at home in under 40 minutes.
If you love bold and comforting chicken dinners, this bowl will be right up your alley. It has the same cozy vibe as Garlic Parmesan Chicken Pasta and can easily stand alongside a rich Chicken Alfredo Recipe for a hearty family meal. For quick weeknights, you could even swap in Canned Chicken to save time while still keeping all the flavor.
With a creamy homemade bang bang sauce, fresh crunch from cabbage and cucumbers, and slices of ripe avocado, this recipe checks all the boxes for an easy weeknight dinner, meal prep option, or even a fun salad-style dish with extra protein.
Table of Contents
Table of Contents
How To Store Bang Bang Chicken Bowls
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate if possible, so the chicken stays crisp. Reheat the chicken in an air fryer or oven at 350°F for 5–7 minutes until warmed through.
Can I Make Bang Bang Chicken Bowls Ahead Of Time?
Yes, this dish is meal-prep friendly. Cook the chicken and chop your vegetables in advance, but store everything separately in containers. When ready to serve, assemble the bowl and drizzle with fresh bang bang sauce for the best flavor and texture.
Ingredients & Substitutions to make Bang Bang Chicken Bowls
Ingredients
Bang Bang Sauce
- 1 ¼ cups mayonnaise
- ⅔ cup Thai sweet chili sauce
- 2 tbsp honey
- 2 tsp Sriracha (adjust for spice preference)
Chicken
- 2 lbs boneless chicken breasts, cubed
- 1 tbsp vegetable oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp black pepper
Bang Bang Chicken Bowl
- 4 cups white rice, cooked
- 2 cups red cabbage, thinly sliced
- 1 large carrot, julienned
- 1 cucumber, sliced
- 1 avocado, sliced
- Fresh cilantro, chopped
- Sesame seeds, for garnish
Substitutions: Swap white rice for brown rice or quinoa, use Greek yogurt instead of mayo for a lighter sauce, or try shrimp or tofu in place of chicken.
How to Make Bang Bang Chicken Bowl
Instructions
Bang Bang Sauce
Step 1 – Prepare the Sauce Base
Add mayonnaise to a medium mixing bowl.
Step 2 – Mix All Ingredients
Stir in Thai sweet chili sauce, honey, and Sriracha until smooth and creamy.
Step 3 – Adjust Seasoning
Taste and add more Sriracha if you prefer extra heat. Set aside.
Chicken
Step 1 – Prepare the Chicken
Toss cubed chicken with oil, paprika, garlic powder, salt, and pepper.
Step 2 – Cook the Chicken
Place chicken in the air fryer at 400°F for 11–12 minutes, flipping halfway through. Make sure it reaches an internal temperature of 165°F you can check official USDA poultry safety guidelines for reference.
Step 3 – Toss with Sauce
Transfer to a bowl and coat with ½ cup of bang bang sauce.
Assembly
Step 1 – Prepare the Bowl Base (Rice/Veggies)
Divide rice, cabbage, carrots, and cucumbers into 4 bowls.
Step 2 – Add Chicken on Top
Spoon the coated chicken over the veggies and rice.
Step 3 – Garnish and Serve
Top with avocado slices, drizzle with remaining sauce, and sprinkle with cilantro and sesame seeds. Serve immediately.
Bang Bang Chicken Bowl
Equipment
- Air fryer Basket large enough to cook in a single layer
- mixing bowls For sauce and chicken
- measuring cups and spoons Accurate sauce ratios
- Knife For slicing vegetables and chicken
- Cutting board Food-safe surface
Ingredients
- 1 1/4 cups mayonnaise
- 2/3 cup Thai sweet chili sauce
- 2 tbsp honey
- 2 tsp Sriracha (more to taste)
- 2 lb boneless skinless chicken breasts, 1-inch cubes
- 1 tbsp vegetable oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 cups cooked white rice, warmed
- 2 cups red cabbage, thinly sliced
- 1 large carrot, julienned
- 1 medium cucumber, halved and sliced
- 1 large avocado, thinly sliced
- fresh cilantro, chopped (garnish)
- sesame seeds (garnish)
Instructions
- Add mayonnaise to a medium bowl to create a creamy base.
- Whisk in Thai sweet chili sauce, honey, and Sriracha until smooth and well combined.
- Taste and adjust heat with extra Sriracha as desired; set aside.
- In a large bowl, toss chicken cubes with oil, paprika, garlic powder, salt, and pepper until evenly coated.
- Arrange chicken in a single layer in the air fryer basket. Cook at 400°F (204°C) for 11–12 minutes, flipping halfway, until the internal temperature reaches 165°F (74°C).
- Transfer hot chicken to a bowl and toss with 1/2 cup of bang bang sauce to coat.
- Divide warm rice, cabbage, carrots, and cucumbers among 4 bowls to form the base.
- Top each bowl with equal portions of sauced chicken.
- Finish with avocado slices, drizzle more bang bang sauce, and garnish with cilantro and sesame seeds. Serve immediately.
Notes
– For lighter sauce, swap half the mayo with Greek yogurt.
– Control heat by adding more or less Sriracha.
– Keep sauce separate when storing to maintain chicken texture.
– Rice options: white, brown, or quinoa.
– Protein swap: shrimp or crispy tofu work well.
Nutrition
Frequently Asked Questions
What is a Bang Bang Chicken Bowl?
It’s a rice bowl topped with crispy chicken, creamy bang bang sauce, and fresh vegetables.
What is Bang Bang sauce made of?
The sauce combines mayonnaise, Thai sweet chili sauce, honey, and Sriracha.
What ingredients go into the sauce?
Mayo adds creaminess, chili sauce provides sweetness, honey balances flavor, and Sriracha gives it a spicy kick.
Is Bang Bang Chicken spicy?
Yes, but you can control the heat by adjusting the Sriracha.
Can I make this recipe ahead of time?
Yes prepare components separately and assemble just before eating for best results.