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Bang Bang Chicken Bowls are my go-to when I want a dinner that feels bold and vibrant yet still easy to pull off on a weeknight. Creamy spicy sauce coats juicy chicken, and crunchy veggies bring everything together for a crave-worthy meal in a bowl.
My family loved this from the very first try and now it is our top request whenever we want something fast but exciting with big flavors.
Ingredients
- Mayonnaise: gives the bang bang sauce body and classic creaminess use a good quality or Japanese mayo for extra rich flavor
- Thai sweet chili sauce: brings gentle heat and sweetness try to grab a brand with real chili or garlic on the label
- Honey: adds pleasant floral sweetness and helps balance the spice
- Sriracha sauce: for customizable heat start with the suggested amount then taste and add more if you like a strong kick
- Chicken breasts: offer lean protein and soak up flavors look for plump pieces that are even in size
- Vegetable oil: helps the chicken brown and keeps it from drying out
- Paprika: gives the chicken color and subtle warmth smoked paprika works well for even more complexity
- Garlic powder: provides a mellow base and is easy to blend without fuss
- Kosher salt and black pepper: wake up all the flavors choose coarse kosher salt for better seasoning control
- White rice: serves as a hearty base try jasmine rice for extra aroma
- Red cabbage: adds crunchy texture and a beautiful pop of color pick tight heavy heads for the best crunch
- Carrot: brings sweet notes and bright color
- Cucumber: cools everything down with crisp freshness choose thin skinned cucumbers for no bitterness
- Avocado: offers buttery smoothness avoid overripe or hard avocados for easy slicing
- Fresh cilantro: brightens each bite only a small sprinkle is needed for fresh flavor
- Sesame seeds: add a nutty finish look for toasted seeds if possible
Step-by-Step Instructions
- Make the Bang Bang Sauce:
- In a medium mixing bowl stir together mayonnaise Thai sweet chili sauce honey and Sriracha until silky smooth and fully blended. Reserve about half a cup for tossing with the chicken and save the rest for drizzling over your finished bowls.
- Season the Chicken:
- In a large bowl combine vegetable oil paprika garlic powder kosher salt and black pepper. Add the cubed chicken and gently toss until every piece is coated evenly with the seasoning.
- Cook the Chicken:
- Arrange the seasoned chicken in a single layer in your air fryer basket. Do not crowd the pieces. Cook at 400 F for 11 to 12 minutes flipping halfway until the chicken is golden and cooked through to 165 F inside.
- Sauce the Chicken:
- Move the hot cooked chicken to a clean bowl. Pour in the reserved half cup of bang bang sauce. Gently toss so all pieces are thoroughly coated and glossy.
- Assemble the Bowls:
- Set out four serving bowls. In each add one cup of warm rice to make a base. Arrange half cup portions of cabbage one fourth of the carrot and one fourth of the cucumber around the bowl on top of the rice so everything looks vibrant and colorful.
- Add Chicken and Avocado:
- Pile a portion of the coated chicken in the middle of each bowl. Fan out one fourth of the avocado beside or over the chicken to showcase the creamy texture.
- Garnish and Serve:
- Drizzle each bowl with the rest of the bang bang sauce. Top with chopped cilantro and a sprinkle of sesame seeds. Serve immediately so the chicken is hot and the veggies are crisp.
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My favorite ingredient has to be Thai sweet chili sauce because it brings the sauce to life and makes it taste like restaurant quality. My kids always try to sneak extra drizzle on their bowls and I cannot blame them. One time we made a double batch for a family picnic and they disappeared before anything else was touched.
Storage Tips
Keep chicken rice vegetables and sauce in separate containers if assembling in advance so nothing gets soggy. Store in airtight containers in the refrigerator for up to four days. Bang bang sauce will keep even longer for up to a week and works well as a dip or spread too.
Ingredient Substitutions
Swap boneless chicken thighs for a juicier texture or use tofu cubes for a vegetarian version. Greek yogurt can replace half the mayo for a lighter sauce. Cauliflower rice makes a great low carb base and still tastes amazing with all the toppings.
Serving Suggestions
These bowls are a meal on their own but pair nicely with edamame or steamed broccoli on the side. Sometimes I sprinkle extra sesame seeds or add a spoonful of kimchi for even more flavor contrast. If making for a crowd set up a bar with all toppings and let everyone build their own.
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Cultural Context
Bang Bang Chicken hails from Chinese cuisine where it is traditionally a cold dish with shredded chicken and spicy sesame based sauce. The modern version with a creamy chili sauce was popularized by American restaurants and Asian fusion spots. This bowl brings together global flavors in a fun customizable way.
Recipe FAQs
- → How do you make the bang bang sauce?
The sauce is made by blending mayonnaise, Thai sweet chili sauce, honey, and Sriracha until smooth and creamy.
- → Can I use a skillet instead of an air fryer?
Yes, cook the seasoned chicken cubes in a skillet over medium-high heat for 8-10 minutes, turning to brown all sides.
- → What’s the best way to keep vegetables crisp?
Slice the vegetables just before assembly and store them in an airtight container until ready to use.
- → Is there a lighter option for the rice base?
Cauliflower rice can be used as a low-carb alternative without sacrificing texture or flavor.
- → How should leftovers be stored?
Keep chicken, sauce, rice, and vegetables separate in airtight containers and assemble before serving.