Bang Bang Chicken Bowl

Last week I threw together this Bang Bang Chicken Bowl on a whim and couldn’t stop raving about it to anyone who’d listen. My neighbor Janet asked for the recipe three times because her kids devoured it so fast she thought she’d dreamed the whole thing!

The sweet-spicy sauce gets all over those tender chicken pieces and mingles with the crunchy veggies in the most incredible way. Every bite hits different – creamy, tangy, with just enough heat to keep you coming back for more.

❤️ Why You’ll Love This Recipe

Listen, I’ve been eating this bowl for months and I’m not tired of it. The sauce grabs onto every bite of chicken like it was born to be there and those fresh veggies are such a nice contrast against all that saucy chicken-y goodness. My husband actually asked me to make it again two days later – that never happens with him!

What really sold me was how fast it comes together when you’re tired after work. I can have everything prepped Sunday and just throw it together during the week when I’m too lazy to think.

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📝 Ingredient List

Bang Bang Sauce

• 1¼ cups mayonnaise
• ⅔ cup Thai sweet chili sauce
• 2 tablespoons honey
• 2 teaspoons Sriracha (or more to taste – you know your heat tolerance!)

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 Components (serves 4)

• 4 cups cooked rice
• 2 cups red cabbage, thinly sliced
• 1 large carrot, julienned
• 1 medium cucumber, sliced
• 1 large avocado, thinly sliced
• Fresh cilantro, chopped (for garnish)
• Sesame seeds (for garnish)

I always keep extra chicken in the freezer and double the sauce recipe because this stuff disappears faster than you’d think. Brown rice works great too if that’s what you’ve got on hand.

🔍 Why These Ingredients Work

That Bang Bang sauce is pure genius – the mayo makes it creamy while the sweet chili sauce brings this amazing sweet-tangy flavor that just works. I learned the hard way that you need good quality mayo here because the cheap stuff gets all weird and separated.

The paprika on the chicken isn’t just for appearance (though pretty it is). It also helps to get that golden colour going and it adds a gently smoky flavour which goes really well with the sauce. Those veggies aren’t just filler either – they cut through all that richness and make each bite feel fresh.

Essential Tools and Equipment

You don’t need anything fancy here. Just grab a big bowl for mixing, something to whisk with, and either your air fryer or a regular pan. I use my air fryer most of the time because it’s faster and I don’t have to stand over it.

👩🍳 How To Make Bang Bang Chicken Bowl

1. Make That Amazing Sauce First

Mix the mayo, sweet chili sauce, honey, and sriracha in a bowl. Taste it and add more sriracha if you want more heat. I usually go heavy on the sriracha because my family likes it spicy.

2. Season and Cook the Chicken

Toss the chicken chunks with oil and all those spices. Make sure every piece gets coated good.

Air Fryer: 400 degrees for about 12 minutes, flip them halfway. They’re done when they hit 165 inside.

Pan: Heat some oil in a big skillet over medium-high heat. Cook the chicken for 8-10 minutes, stirring it around until it’s golden.

3. The Coating Magic

Put the hot chicken in a clean bowl and pour about half the sauce over it. Toss it around until it’s all coated. This part smells incredible.

4. Assemble Your Masterpiece

Put rice in your bowls first, then arrange all the veggies around. Top with the saucy chicken and drizzle more sauce over everything. Sprinkle cilantro and sesame seeds on top.

Tips from Well-Known Chefs

My friend who went to culinary school told me that mixing hot chicken with cold sauce helps the sauce stick better. She learned that from some chef on TV. Also, don’t put everything together until you’re ready to eat or the veggies get soggy.

❗ You Must Know

Personal Secret: I keep extra sauce in a squeeze bottle in my fridge. It’s good on everything – grilled shrimp, roasted veggies, even french fries.

Here’s what I wish I knew the first time – toss the chicken with sauce while it’s still hot. The sauce sticks way better and looks all shiny and restaurant-like. Also, cut your chicken pieces the same size so they cook evenly. I learned that one the hard way.

💡 Pro Tips & Cooking Hacks

• Don’t crowd the pan if you’re using the stovetop method – cook in batches
• Toast those sesame seeds in a dry pan for a couple minutes. Way better flavor
• Take your avocado out of the fridge 30 minutes before you need it so it slices nice
• I mess up sometimes and make the sauce too thick. Just add a tiny bit of water to thin it out
• Keep the sauce separate when meal prepping or everything gets mushy

🎨 Flavor Variations & Suggestions

Sometimes I throw in diced mango when I have it – adds this sweet tropical thing that’s really good. My sister adds peanuts for extra crunch. If you want it spicier, slice up some jalapeños and toss them in.

I’ve tried it with Greek yogurt instead of some of the mayo to make it lighter. Works okay but doesn’t taste as rich. Edamame is good in here too if you’ve got some in the freezer.

⏲️ Make-Ahead Options

The sauce keeps in the fridge for almost a week. I make a double batch every time because we use it on other stuff too. The cooked chicken lasts 3-4 days if you store it separate from everything else.

For meal prep, I cook everything Sunday and keep it all in different containers. Then during the week I just warm up the chicken and rice and throw it all together. Takes maybe 5 minutes total.

Recipe Notes & Baker’s Tips

I make this with rotisserie chicken from the store when I’m feeling lazy. Shred it, stir in the sauce and warm it up in the microwave. Still tastes great.

If you can’t find Thai sweet chili sauce, you can make your own but honestly the store-bought stuff works fine. Don’t stress about it being perfect – this recipe is pretty forgiving.

🍽️ Serving Suggestions

These bowls are perfect when people come over. I set everything out and let everyone make their own. Kids love it because they can skip the veggies they don’t like.

I usually serve it with some of those crispy wonton strips from the salad section. Iced tea goes really well with it, or beer if you’re into that.

🧊 How to Store Your Bang Bang Chicken Bowl

Keep everything separate in the fridge if you have leftovers. The chicken is good for 3-4 days, sauce lasts about 5 days, and the cut veggies maybe 2-3 days max.

To reheat, just warm up the chicken in the microwave for like 30 seconds and put it back together with fresh veggies. The sauce actually tastes better after sitting overnight.

⚠️ Allergy Information

This has eggs in the mayo and might have soy depending on what sweet chili sauce you buy. If you need it egg-free, use vegan mayo – tastes pretty much the same. For dairy-free it’s already good to go.

❓Questions I Get Aske A Lot

Can I use different parts of chicken? Yeah, thighs or tenders work fine. Thighs might take a couple extra minutes to cook through.

What can I substitute for the rice? Brown rice, quinoa, whatever you have. I’ve even done it over salad greens when I was trying to be healthy.

How do I adjust the heat level? Start with less sriracha and add more if you want. My kids can’t handle much so I make theirs separate with less spice.

Can I make this gluten-free? As long as your sweet chili sauce is gluten-free you should be good to go Most don’t but check the bottle.

How long does the sauce last? About 5 days in the fridge. Sometimes I push it to a week if it still smells okay.

Hope you love this as much as we do! And it’s become our Thursday night go-to because it’s easy, but it feels special. I can’t wait to hear how yours comes out! 🍽️

💬 Tried this recipe? Leave a comment and rating below! I love hearing about what you changed up or added. Did you make it spicier? Use different veggies? Tell me all about it!