This 1 Simple Trick Makes an Unforgettable Bang Bang Chicken Bowl
Discover the one simple trick that professional chefs use to elevate a standard Bang Bang Chicken Bowl into an unforgettable meal. This recipe guarantees perfectly seasoned, juicy chicken and a creamy, spicy sauce, all balanced with fresh, crunchy vegetables for a restaurant-quality dish at home.
Equipment
- Large Skillet
- Air Fryer (optional)
- Large Mixing Bowl
Ingredients
Bang Bang Sauce
- 1 1/4 cups mayonnaise
- 2/3 cup Thai sweet chili sauce
- 2 tablespoons honey
- 2 teaspoons Sriracha or more, to taste
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
- 1/2 teaspoon black pepper
Bang Bang Chicken Bowl Assembly
- 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
Instructions
- To a medium bowl, add mayonnaise, Thai sweet chili sauce, honey, and Sriracha. Stir until smooth and fully combined. Set aside.
- In a large skillet over medium-high heat, add the oil. Once hot, add paprika and garlic powder and stir for 30 seconds until fragrant (the chef's secret trick!).
- Add the cubed chicken (seasoned with salt and pepper) to the hot, spiced oil. Cook for 8-10 minutes, flipping halfway through, until golden brown and cooked to 165°F.
- Turn off the heat. Add ½ cup of the prepared bang bang sauce directly to the pan with the chicken. Toss to coat every piece evenly.
- To assemble, divide the warm rice among 4 bowls. Top with red cabbage, carrots, and cucumbers.
- Add equal portions of the saucy bang bang chicken and sliced avocado to each bowl.
- Garnish each bowl with a drizzle of the remaining bang bang sauce, fresh cilantro, and sesame seeds. Serve immediately.
Notes
*Air Fryer Instructions: In a large bowl, toss chicken cubes with oil, paprika, garlic powder, salt, and pepper. Air fry at 400°F for 11-12 minutes, flipping halfway. Once cooked, transfer to a bowl and toss with ½ cup of bang bang sauce.
Meal Prep Tip: Cook the chicken and rice ahead of time. Store the sauce and chopped vegetables in separate airtight containers in the fridge for quick assembly.