Q1: Can I make the Bang Bang Chicken Bowl ahead of time?

Yes, this recipe is meal-prep friendly. You can make the bang bang sauce and rice up to 5 days in advance and store them in airtight containers. The chicken can also be cooked and refrigerated for 3–4 days. Assemble fresh for best texture.

Q2: What can I use instead of mayonnaise in the bang bang sauce?

Greek yogurt is a popular substitute for mayonnaise in the sauce, especially if you're looking for a lighter, tangier option. It maintains creaminess while cutting fat.

Q3: How spicy is the bang bang sauce?

The default spice level is mild to moderate. To increase heat, add more Sriracha. To make it milder, reduce or omit the Sriracha and add a little extra honey.

Q4: Can I cook the chicken without an air fryer?

Absolutely. A skillet works great—just sauté the chicken pieces in a bit of oil over medium-high heat for 8–10 minutes, flipping halfway through, until golden and fully cooked.

Bang Bang Chicken Bowl - recipe maestro

Name: Bang Bang Chicken Bowl
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Asian-Inspired
Ingredients: 1 ¼ cups mayonnaise; ⅔ cup Thai sweet chili sauce; 2 tablespoons honey; 2 teaspoons Sriracha, 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; 2 cups red cabbage, thinly sliced; 1 large carrot, julienned; 1 medium cucumber, halved and sliced; 1 large avocado, thinly sliced; Fresh cilantro, chopped (for garnish); Sesame seeds (for garnish)

Description

This Bang Bang Chicken Bowl is a quick and healthy meal featuring air-fried seasoned chicken tossed in a creamy, spicy sauce and served over rice with fresh vegetables.

Ingredients

Scale

1 ¼ cups mayonnaise
⅔ cup Thai sweet chili sauce
2 tablespoons honey
2 teaspoons Sriracha, 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
2 cups red cabbage, thinly sliced
1 large carrot, julienned
1 medium cucumber, halved and sliced
1 large avocado, thinly sliced
Fresh cilantro, chopped (for garnish)
Sesame seeds (for garnish)

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Instructions

In a medium bowl, mix together mayonnaise, Thai sweet chili sauce, honey, and Sriracha. Set aside.
In a large bowl, toss chicken cubes with oil, paprika, garlic powder, salt, and pepper.
Place chicken in a single layer in an air fryer basket. Air fry at 400°F for 11–12 minutes, flipping halfway through, until cooked through and golden.
Transfer cooked chicken to a bowl and toss with ½ cup of the bang bang sauce until well coated.
Prepare the vegetables: thinly slice cabbage, julienne the carrot, and slice the cucumber and avocado.
Assemble the bowls: In each bowl, layer 1 cup of rice, ½ cup of cabbage, ¼ cup of carrots, and ¼ cup of cucumber. Top with sliced avocado and a portion of the bang bang chicken.
Drizzle with remaining bang bang sauce and garnish with cilantro and sesame seeds. Serve immediately.

Notes

Chicken thighs can be used instead of chicken breasts for a juicier texture.
To reduce calories or fat, substitute Greek yogurt for mayonnaise in the sauce.
Prep vegetables while the chicken is cooking to save time.
Store each component separately if making ahead to maintain freshness and texture.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Air Fryer or Skillet
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 1276
Sugar: unknown
Sodium: unknown
Fat: unknown
Saturated Fat: unknown
Unsaturated Fat: unknown
Trans Fat: unknown
Carbohydrates: unknown
Fiber: unknown
Protein: unknown
Cholesterol: unknown