Bang Bang Chicken Bowls Recipe

I’ve paired air-fried cubes of seasoned chicken tossed in a creamy, spicy Bang Bang sauce with rice and crisp vegetables, then topped each bowl with avocado, cilantro, and sesame seeds to create my Crispy Chicken Rice Bowl, and I include skillet instructions for those who prefer stovetop cooking.

I can’t stop thinking about this Bang Bang Chicken Bowl, it’s loud, messy and oddly addictive. Cubes of seasoned boneless skinless chicken breasts get doused in a creamy spicy sauce, then you pile on pockets of crunch and cool slices of avocado.

I make the chicken in the air fryer, with skillet notes if you prefer a pan finish. It’s not just another Yum Bowl Recipe or some fleeting trend, its more like a Rice Bowls Asian mash up that always hits the spot, and you’ll wanna make it again before the bowl is even empty.

Ingredients

• Lean chicken adds protein and iron, keeps you full and soaks up bold flavors.
• Jasmine rice gives quick carbs and comfort, it’s a fluffy base for sauce and veg.
• Crunchy cabbage adds fiber, freshness and low calories, balances creamy spicy sauce.
• Creamy avocado brings heart healthy fats, richness and keeps bowls satisfying.
• Sweet chili, sriracha and honey make a sweet spicy sauce, sticky with a vinegar tang.
• Mayonnaise gives creamy mouthfeel and fat, mellows heat but adds richness.
• Cucumber, lime and cilantro brighten flavors, sesame seeds add nuttiness and crunch.
• Green onions add oniony bite and color, small punch of fresh brightness.

Ingredient Quantities

• 1 lb boneless skinless chicken breasts, cubed (about 450 g)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 large egg
• 2 tbsp cornstarch or arrowroot
• 2 tbsp neutral oil (vegetable or canola)
• 1/2 cup mayonnaise (full fat is nicer, imo)
• 1/3 cup sweet chili sauce
• 2 tbsp sriracha
• 1 tbsp honey
• 1 tsp rice vinegar
• 2 cups cooked jasmine or long grain rice
• 2 cups shredded cabbage or coleslaw mix
• 1 cup shredded carrots
• 1 small cucumber, thinly sliced
• 1 ripe avocado, sliced
• 2 green onions, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tsp sesame seeds, toasted
• 1 lime, cut into wedges

How to Make this

1. Get the rice going first so it’s ready: cook 2 cups jasmine or long grain rice per package directions, fluff and keep warm or chill for a minute if you’re using leftover rice.

2. Pat 1 lb cubed chicken dry, then season with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder and 1/2 tsp smoked paprika. Give it a good toss so every piece is seasoned.

3. Set up a quick dredge: whisk 1 large egg in a bowl, put 2 tbsp cornstarch or arrowroot in another shallow dish. Dip each chicken cube in the egg then coat with the cornstarch. Pat any excess off so it crisps better.

4. Air fryer method: toss the coated chicken with about 1 tbsp neutral oil, spread in a single layer in the basket, air fry at 400 F for 8 to 10 minutes, shake or flip halfway, until golden and internal temp hits 165 F. Don’t overcrowd the basket, do batches if needed. Skillet method: heat the 2 tbsp neutral oil over medium high, cook chicken in batches about 4 to 6 minutes, turning so all sides get crispy and cooked through.

5. While chicken cooks make the Bang Bang sauce: whisk together 1/2 cup mayonnaise, 1/3 cup sweet chili sauce, 2 tbsp sriracha, 1 tbsp honey and 1 tsp rice vinegar. Taste and adjust heat or sweetness, more sriracha for fire, more honey to tame it.

6. When chicken is done, toss it quickly in most of the sauce so it’s evenly coated but still crisp. Keep back a little sauce for drizzling or serving on the side.

7. Prep the veg: shred 2 cups cabbage or use coleslaw mix, measure 1 cup shredded carrots, thinly slice 1 small cucumber, slice 1 ripe avocado, thinly slice 2 green onions and chop 1/4 cup cilantro. Toast 1 tsp sesame seeds in a dry pan for 1 minute till fragrant, watch them or they burn.

8. Build the bowls: divide 2 cups cooked rice between bowls, pile on the cabbage, carrots and cucumber, then top with the sauced Bang Bang chicken.

9. Finish each bowl with avocado slices, green onions, cilantro, toasted sesame seeds and a lime wedge. Squeeze the lime just before eating for brightness.

10. Leftovers: store chicken and extras separately if you like crispness. Reheat chicken in a hot skillet or air fryer for best texture, and spoon fresh sauce over after reheating.

Equipment Needed

1. Medium pot with lid or rice cooker
2. Cutting board and a sharp chef’s knife
3. Mixing bowls (at least 2) and a whisk
4. Shallow dish or rimmed plate for the cornstarch dredge
5. Measuring cups and spoons
6. Air fryer or a large heavy skillet plus a spatula and tongs
7. Instant‑read meat thermometer
8. Small dry pan or skillet for toasting sesame seeds

FAQ

Bang Bang Chicken Bowls Recipe Substitutions and Variations

• Chicken swaps: firm tofu (press it, cube and fry for a crispy bite), shrimp (cook fast, skip egg if you dont bread it), tempeh (slice and marinate then pan sear), seitan for a meaty chew
• Mayo swaps: Greek yogurt (same tang and lighter), vegan mayo (1:1), sour cream or creme fraiche (richer feel), mashed avocado for a fresher, cleaner sauce
• Sauce swaps (sweet chili / sriracha / honey): gochujang + honey (same sweet heat), sambal oelek + maple syrup (punchy), hoisin + a splash of sriracha (sweeter), apricot or peach jam + sriracha as a pantry hack
• Rice swaps: cauliflower rice (low carb, sautéed), quinoa (more protein and nutty), brown rice or farro (heartier chew), sticky rice if you want more authentic texture

Pro Tips

1. Pat the chicken bone dry before you dredge it and then let the coated pieces sit about 8 to 10 minutes so the cornstarch can tack up, that helps way more with crispiness when it hits the heat.

2. Don’t crowd the cooking surface. Airfry or cook in batches so every piece gets space, and in a skillet only flip once so the crust can properly set.

3. Taste the Bang Bang sauce as you mix it. Start with less sriracha and add more if you need heat, same with honey for sweetness. Toss most of the chicken in the sauce off the heat so it stays crunchy, reserve some for drizzling.

4. If you’re using leftover rice warm it with a splash of water then fluff it, or quickly pan fry for extra flavor. For avocado keep it fresh longer by squeezing lime on it right before serving or lightly toss the slices in lime so they dont brown as fast.

5. Store components separately to preserve texture. Reheat chicken in a hot skillet or airfryer for a few minutes to bring back the crunch, microwaving usually makes it soggy.

Bang Bang Chicken Bowls Recipe

Recipe by James Level

0.0 from 0 votes

I’ve paired air-fried cubes of seasoned chicken tossed in a creamy, spicy Bang Bang sauce with rice and crisp vegetables, then topped each bowl with avocado, cilantro, and sesame seeds to create my Crispy Chicken Rice Bowl, and I include skillet instructions for those who prefer stovetop cooking.

Pin

Servings

4

servings

Calories

696

kcal

Equipment: 1. Medium pot with lid or rice cooker
2. Cutting board and a sharp chef’s knife
3. Mixing bowls (at least 2) and a whisk
4. Shallow dish or rimmed plate for the cornstarch dredge
5. Measuring cups and spoons
6. Air fryer or a large heavy skillet plus a spatula and tongs
7. Instant‑read meat thermometer
8. Small dry pan or skillet for toasting sesame seeds

Ingredients

• 1 lb boneless skinless chicken breasts, cubed (about 450 g)

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 1 tsp garlic powder

• 1/2 tsp smoked paprika

• 1 large egg

• 2 tbsp cornstarch or arrowroot

• 2 tbsp neutral oil (vegetable or canola)

• 1/2 cup mayonnaise (full fat is nicer, imo)

• 1/3 cup sweet chili sauce

• 2 tbsp sriracha

• 1 tbsp honey

• 1 tsp rice vinegar

• 2 cups cooked jasmine or long grain rice

• 2 cups shredded cabbage or coleslaw mix

• 1 cup shredded carrots

• 1 small cucumber, thinly sliced

• 1 ripe avocado, sliced

• 2 green onions, thinly sliced

• 1/4 cup fresh cilantro, chopped

• 1 tsp sesame seeds, toasted

• 1 lime, cut into wedges

Directions

• Get the rice going first so it's ready: cook 2 cups jasmine or long grain rice per package directions, fluff and keep warm or chill for a minute if you're using leftover rice.
• Pat 1 lb cubed chicken dry, then season with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder and 1/2 tsp smoked paprika. Give it a good toss so every piece is seasoned.
• Set up a quick dredge: whisk 1 large egg in a bowl, put 2 tbsp cornstarch or arrowroot in another shallow dish. Dip each chicken cube in the egg then coat with the cornstarch. Pat any excess off so it crisps better.
• Air fryer method: toss the coated chicken with about 1 tbsp neutral oil, spread in a single layer in the basket, air fry at 400 F for 8 to 10 minutes, shake or flip halfway, until golden and internal temp hits 165 F. Don’t overcrowd the basket, do batches if needed. Skillet method: heat the 2 tbsp neutral oil over medium high, cook chicken in batches about 4 to 6 minutes, turning so all sides get crispy and cooked through.
• While chicken cooks make the Bang Bang sauce: whisk together 1/2 cup mayonnaise, 1/3 cup sweet chili sauce, 2 tbsp sriracha, 1 tbsp honey and 1 tsp rice vinegar. Taste and adjust heat or sweetness, more sriracha for fire, more honey to tame it.
• When chicken is done, toss it quickly in most of the sauce so it's evenly coated but still crisp. Keep back a little sauce for drizzling or serving on the side.
• Prep the veg: shred 2 cups cabbage or use coleslaw mix, measure 1 cup shredded carrots, thinly slice 1 small cucumber, slice 1 ripe avocado, thinly slice 2 green onions and chop 1/4 cup cilantro. Toast 1 tsp sesame seeds in a dry pan for 1 minute till fragrant, watch them or they burn.
• Build the bowls: divide 2 cups cooked rice between bowls, pile on the cabbage, carrots and cucumber, then top with the sauced Bang Bang chicken.
• Finish each bowl with avocado slices, green onions, cilantro, toasted sesame seeds and a lime wedge. Squeeze the lime just before eating for brightness.
• Leftovers: store chicken and extras separately if you like crispness. Reheat chicken in a hot skillet or air fryer for best texture, and spoon fresh sauce over after reheating.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 410g
• Total number of serves: 4
• Calories: 696kcal
• Fat: 43g
• Saturated Fat: 6.5g
• Trans Fat: 0.5g
• Polyunsaturated: 8.8g
• Monounsaturated: 17.5g
• Cholesterol: 143mg
• Sodium: 1285mg
• Potassium: 672mg
• Carbohydrates: 53g
• Fiber: 5.5g
• Sugar: 20g
• Protein: 40.5g
• Vitamin A: 3072IU
• Vitamin C: 16mg
• Calcium: 80mg
• Iron: 2mg