Bang Bang Chicken Rice Bowl

I make this bang bang chicken rice bowl on nights when I want something that feels like a treat but doesn’t take an hour of standing at the stove. The chicken comes out crispy from the air fryer, the sauce is sweet with just enough heat, and the whole thing comes together in about 40 minutes. It’s landed right next to my honey garlic chicken rice bowl in the weeknight rotation.

My son used to push cooked carrots to the edge of his plate and leave them there. Then I started tossing them into this bowl, julienned thin and hidden under a pile of avocado and sauce, and somehow that solved the problem. I usually make a double batch of the sauce now because everyone in my house wants extra to drizzle on top, and it disappears fast. This is one of those recipes I didn’t plan to make weekly, but it earned its spot on the rotation. The mix of warm rice, cold crunchy vegetables, and that creamy sauce hits differently than most weeknight dinners, and it holds up well the next day if you have leftovers, which in my house is rare.

Ingredients for Bang Bang Chicken Rice Bowl

Here’s what I use for this bowl, plus a few swaps that work if you’re missing something or want to lighten it up.

Bang Bang Sauce

• 1 ¼ cups (290 g) mayonnaise
• ⅔ cup (177 g) Thai sweet chili sauce
• 2 tablespoons honey
• 2 teaspoons Sriracha, or more to taste (my go-to brand is Huy Fong, the one with the rooster on the bottle)

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
• ½ teaspoon black pepper

Bowl

• 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

A quick note: this recipe contains egg (from the mayonnaise) and sesame (from the garnish seeds). If you need to avoid either, an egg-free mayo swaps in fine, and the sesame seeds are easy to skip.

In my experience, swapping the mayo for Greek yogurt cuts the richness without losing the creamy texture, and it still coats the chicken well. If you’re short on time, a bag of pre-shredded coleslaw mix works fine instead of slicing the cabbage and carrot yourself. When I want something a little more savory than sweet, I’ll make a sesame-forward chicken and rice bowl instead, using a similar sauce-and-crunch setup.

Step-by-Step Instructions

I always make the sauce first so it has time to sit while the chicken cooks. That short rest lets the flavors settle and it tastes better than sauce used right away.

Bang Bang Sauce

1. In a medium bowl, add the mayonnaise, Thai sweet chili sauce, honey, and Sriracha. Stir until smooth. Set aside.

Chicken

2. In a large bowl, combine the oil, paprika, garlic powder, salt, and pepper.
3. Add the cubed chicken and toss gently until every piece is coated.
4. Place the chicken in a single layer in the air fryer basket. Work in batches if your air fryer is small, since crowding the basket keeps the chicken from getting crispy.
5. Air fry at 400°F for 11 to 12 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F and the edges look golden.
6. Transfer the cooked chicken to a large bowl. Add ½ cup of the bang bang sauce and toss to coat.

Assembly

7. Set out 4 bowls. To each one, add 1 cup of rice, ½ cup of cabbage, ¼ cup of carrots, and ¼ cup of cucumber.
8. Top each bowl with equal portions of avocado and the sauced chicken. Finish with the remaining sauce, a scatter of cilantro, and a sprinkle of sesame seeds. Serve right away while the chicken is still warm.

Pro tip: if you don’t have an air fryer, the skillet method works just as well. Season the chicken the same way, then cook it in a hot, oiled nonstick skillet for 8 to 10 minutes, flipping halfway, until it hits 165°F inside. Toss with sauce in the pan once the heat is off.

What to Serve With Bang Bang Chicken Rice Bowl

This bowl is a full meal on its own, but a side or two rounds it out if you’re feeding a hungry table.

• Asian cucumber salad: A quick cucumber salad with a ginger soy dressing adds a cool, tangy contrast to the warm, spicy chicken.
• Spring rolls: Crispy spring rolls give you a crunchy bite that plays well against the creamy sauce.
• Miso soup: A small bowl of miso soup on the side makes the meal feel more like a full spread without much extra work.
• Steamed broccoli: Simple steamed broccoli adds another vegetable and balances out the richness of the sauce.

If you’re after another bowl in the same sweet-and-spicy lane, my sweet chili chicken bowl scratches a similar itch.

Storage & Serving Tips

Store the chicken, rice, and vegetables in separate airtight containers in the fridge for up to 4 days. Keeping them apart stops the cabbage and cucumber from going soggy.

To reheat, warm the rice and chicken together in the microwave for a minute or two, then add the cold vegetables and avocado fresh on top. My family loves this one for meal prep because the components hold up well and reassemble in under a minute.

This bowl is easy to switch up depending on what’s in the fridge. Swap the rice for quinoa or cauliflower rice, use shrimp or tofu instead of chicken, or wrap the whole thing in a tortilla for a bang bang burrito.

My Favorite Sauces for Bang Bang Chicken Rice Bowl

The bang bang sauce in this recipe is the star, but I like keeping a second sauce on hand for anyone who wants to switch things up mid-meal. These are a few I’ve tried that pair well with the sweet and spicy flavors already in the bowl.

• Yum yum sauce: This is another mayo-based sauce with Asian flavors, but it’s milder and a touch sweeter than bang bang sauce, which makes it a good option if you’re serving picky eaters at the table.
• Ginger soy dressing: A savory, tangy dressing that works well drizzled over the cabbage and cucumber for extra brightness.
• Spicy sriracha lime dressing: Made with a creamy sriracha lime base, this one is often tossed with cabbage and carrots for an Asian slaw, and it adds a tangy kick if you want more heat than the bang bang sauce alone.
• Sweet chili lime sauce: A simple mix of sweet chili sauce, lime juice, and a little honey makes a lighter drizzle option for anyone who wants less mayo in their bowl.

For a smokier direction, the sauce from my bbq chicken bowl works surprisingly well drizzled over this one too.

Conclusion