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Whenever I want dinner to really pop with flavor but not take all night, I whip up Bang Bang Chicken Bowls. That creamy, spicy sauce coats juicy chunks of chicken, while all the crisp veggies bring some serious crunch and make every bite exciting.
This quickly became everyone’s top pick at home. The moment I served it up, we knew this was our go-to for quick, bold meals packed with flavor.
Vibrant Ingredients
- Sesame seeds: bring a toasty finish toss in toasted ones for deeper flavor
- Fresh cilantro: a quick sprinkle lifts every bite with fresh herby taste
- Avocado: slice up just-ripe avocado for that creamy boost
- Cucumber: keeps things cool and crisp go with thin-skinned so there’s no bitterness
- Carrot: sweet crunch for color and brightness
- Red cabbage: purple crunch and serious snap pick heavy heads for max crunchiness
- White rice: can’t forget the base jasmine rice smells great if you have it
- Kosher salt and black pepper: sprinkle these for all-over flavor big grains help with control
- Garlic powder: mellow and easy just stir and go
- Paprika: color plus a warm layer smoke it up for deeper notes
- Vegetable oil: keeps the chicken moist and helps with browning
- Chicken breasts: juicy and lean, try to pick pieces that are even for best results
- Sriracha sauce: start slow and taste as you go easy to amp up the heat
- Honey: balances the zing with some gentle sweetness
- Thai sweet chili sauce: mild heat and sticky sweet, grab one with real garlic or chili bits
- Mayonnaise: the creamy backbone richer with Japanese mayo if you’ve got it
Easy Step-by-Step
- Jazz Up With Garnish:
- Pour the leftover bang bang sauce over each bowl. Sprinkle with sesame seeds and cilantro for a tasty finish. Serve right away to keep the chicken hot and those veggies crisp.
- Add Chicken and Avocado:
- Dress each bowl with a scoop of sauced-chicken in the middle. Lay out a slice or two of avocado beside or on top to show off its creamy goodness.
- Build Your Bowls:
- Lay out four bowls and fill each with a warm scoop of rice. Add some cabbage, a bit of carrot, and a handful of cucumber in little piles around the edges so the colors really pop.
- Toss Chicken In Sauce:
- Spoon the hot cooked pieces into a clean bowl and pour in that half cup of bang bang sauce you saved. Toss so it all gets a shiny, even coat.
- Cook the Chicken:
- Spread out the chicken cubes in one layer in your air fryer. Give them room so they don’t steam. Cook for 11-12 minutes at 400 F, flip halfway, and pull them when they’re golden and hit 165 F inside.
- Season Up Your Chicken:
- Mix the chicken cubes with vegetable oil, paprika, garlic powder, salt, and pepper in a big bowl. Make sure every piece gets a good coating.
- Blend the Sauce:
- Whisk together mayonnaise, sweet chili sauce, Sriracha, and honey in a bowl until it’s smooth. Save half a cup for tossing with chicken later, and keep the rest for drizzling on the bowls.
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What really makes this sing for me is the Thai sweet chili sauce—it’s got so much vibe and really gives the sauce that kick like you’d get eating out. My kids sneak extras when I’m not looking. We took a double batch to a family picnic once, and it vanished before anyone touched another dish.
Smart Storage
If you want to prep ahead, just keep rice, chicken, sauce, and veggies in separate sealed containers. That way, nothing turns soggy. They’ll keep in the fridge up to four days and the sauce even longer—a full week—great for dunking or spreading too.
Swaps and Switches
Sub boneless thighs for a juicier feel, or toss in tofu for a veggie-friendly bowl. Cut in some Greek yogurt in place of half the mayo for a lighter vibe. Cauliflower rice works awesome if you’re going low-carb and still want all the toppings.
Serving Ideas
This bowl’s killer on its own, but you can throw in steamed broccoli or some edamame on the side. Try adding more sesame seeds or even a spoonful of kimchi for a twist. Feeding a group? Set up a topping bar and let everybody go wild building their own.
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Where It Comes From
Bang Bang Chicken started out in China as a chilled dish—shredded chicken tossed with a spicy sesame-style sauce. American restaurants and Asian-inspired spots gave it a creamy, chili sauce spin. This version mashes up global tastes in a playful, build-your-own way.
Frequently Asked Questions
- → How do I fix the bang bang sauce?
Just whisk together mayo, Thai sweet chili sauce, some honey, and a spoonful of Sriracha until it's all smooth.
- → Can I cook without an air fryer?
Absolutely, just brown your seasoned chicken cubes in a skillet—medium-high heat, flip them around for about 8 to 10 minutes till they’re golden.
- → How can veggies stay crisp?
Chop your vegetables right before eating, then keep them closed up tight in a container so they stay fresh until you’re ready to use them.
- → Any lighter swap for rice?
Try cauliflower rice if you want fewer carbs, but still something with a great bite and flavor.
- → Best way to store leftovers?
Put the chicken, sauce, veggies, and rice in their own airtight containers—mix when you’re ready to eat next time.