I just whipped up Bang Bang Chicken Bowls Healthy style with air-fried crispy chicken, creamy spicy sauce, avocado and sesame that somehow tastes like restaurant food and you will want this recipe now.
I’m obsessed with this Bang Bang chicken bowl because it hits every craving without drama. I love the way cubes of seasoned chicken get sauced in that creamy spicy bang bang and land on fluffy cooked jasmine rice with crunchy veggies.
Dinner Bowls Chicken, Crispy Chicken Rice Bowl. I crave the zip of lime, the cool of ripe avocado, the sprinkle of cilantro and sesame seeds changing texture in one bite.
But the best part is the contrast, crispy outside, tender inside, saucy and messy and worth it. Trash the fork.
Eat with attitude every single bite seriously right now.
Ingredients
- Chicken: juicy protein, browns nicely and soaks up that spicy mayo.
- Kosher salt: brings out the chicken and veggies’ natural taste.
- Black pepper: subtle heat and a little bite, nothing crazy.
- Garlic powder: comfy savory background, makes everything taste homier.
- Soy sauce: adds salty umami, helps meat get a nice color.
- Neutral oil: for searing so chicken gets crisp edges.
- Cornstarch: makes chicken crisp and addictive.
Basically the crunch secret.
- Rice: comfy carb base, soaks up sauce and keeps you full.
- Broccoli: bright green bite and a healthy crunch.
- Red bell pepper: sweet, colorful crunch that brightens the bowl.
- Carrots: crunchy sweetness and texture contrast you’ll appreciate.
- Snap peas: fresh snap, adds lightness and a fun pop.
- Toasted sesame oil: nutty finish for the veggies, use sparingly.
- Mayonnaise: creamy base for the bang bang sauce, rich and smooth.
- Sweet chili sauce: sticky sweet heat that’s addictively saucy.
- Sriracha: spicy kick; start small if you don’t want it fiery.
- Honey or agave: balances spicy and salty with gentle sweetness.
- Rice vinegar: bright acid that keeps the sauce from feeling heavy.
- Fresh lime juice: zippy brightness, wakes up all the flavors.
- Avocado: creamy, cooling counterpoint to the spicy sauce.
- Cilantro: herbaceous pop, freshens each bite.
You can omit if picky.
- Green onions: sharp, oniony crunch that livens the bowl.
- Sesame seeds: tiny toasty flecks that add texture and visual charm.
- Lime wedges: extra tang if you want a citrusy finish.
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into 1 inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon low sodium soy sauce
- 2 tablespoons neutral oil (canola, vegetable)
- 3 tablespoons cornstarch (for crisping; can sub 1/2 cup panko for extra crunch)
- 2 cups cooked jasmine or long grain rice (about 1 cup dry rice)
- 2 cups broccoli florets
- 1 large red bell pepper, thinly sliced
- 1 cup carrots, matchsticks or thinly sliced
- 1 cup snap peas or sugar snap peas (optional)
- 1 tablespoon toasted sesame oil (for veggies)
- 1/2 cup mayonnaise (use full fat for best creaminess)
- 1/4 cup sweet chili sauce
- 1 to 2 tablespoons sriracha (start with 1 if you dont want it too spicy)
- 1 tablespoon honey or agave
- 1 tablespoon rice vinegar
- 1 teaspoon fresh lime juice
- 1 ripe avocado, sliced or diced
- 1/4 cup fresh cilantro, chopped
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds, toasted
- Fresh lime wedges for serving (optional)
How to Make this
1. Pat chicken cubes dry and toss with salt, pepper, garlic powder, soy sauce, oil and cornstarch (or panko if you want extra crunch); make sure each piece is coated, then let sit 5 minutes so the coating sticks.
2. For air fryer: preheat to 400 F and arrange chicken in a single layer; cook 10 to 12 minutes, shaking or flipping halfway, until golden and cooked through. For skillet: heat 2 to 3 tablespoons oil over medium high heat, add chicken in batches and cook 6 to 8 minutes, turning so all sides get crispy and internal temp is 165 F.
3. While chicken cooks, whisk together mayonnaise, sweet chili sauce, sriracha (start with 1 tablespoon), honey, rice vinegar and lime juice in a bowl; taste and adjust heat or sweetness to your liking.
4. Cook rice according to package directions or use leftover rice; keep warm.
5. Blanch or steam broccoli and snap peas briefly (about 1 to 2 minutes) so they stay bright and crisp; drain well.
6. In a large skillet or wok, heat the toasted sesame oil over medium heat, add bell pepper and carrots and stir fry 3 to 4 minutes until crisp tender; toss in the blanched broccoli and snap peas just to warm through, season with a pinch of salt and pepper.
7. When chicken is done, toss it with most of the Bang Bang sauce so it’s evenly coated; reserve a few tablespoons of sauce for drizzling on top or for picky eaters.
8. Assemble bowls: divide rice between bowls, add a generous scoop of the crispy veggies, then pile on the sauced chicken.
9. Top each bowl with sliced avocado, chopped cilantro, green onions and toasted sesame seeds; drizzle extra sauce and squeeze fresh lime over everything if you like.
10. Serve right away so chicken stays crisp; leftovers keep for 2 days in the fridge, reheat in a skillet or air fryer to keep that texture.
Equipment Needed
1. Cutting board and a good chef’s knife — for cubing chicken and slicing peppers, avocado, etc.
2. 2 mixing bowls (one for chicken, one for sauce) and a whisk or fork.
3. Measuring spoons and measuring cups.
4. Tongs and a spatula for flipping and tossing the chicken.
5. Air fryer or a large heavy skillet (cast iron works great) for cooking the chicken.
6. Large skillet or wok for stir frying the veggies.
7. Small saucepan or pot and a rice cooker or pot with lid for the rice.
8. Steamer basket or a pot and strainer for blanching broccoli and snap peas.
9. Instant read meat thermometer to check chicken reaches 165 F.
FAQ
Bang Bang Chicken Bowls Recipe Substitutions and Variations
- Chicken (1 1/2 lbs)
- Firm tofu, pressed and cubed — soaks up sauce and stays tender when pan fried
- Tempeh, sliced thinly — nuttier flavor, nice chew
- Shrimp, peeled and deveined — cooks fast, great if you want seafood
- Mayonnaise (1/2 cup)
- Greek yogurt — tangier and lighter, but still creamy
- Sour cream — similar texture, a little tang
- Vegan mayo — keeps it egg free and still rich
- Rice (2 cups cooked)
- Quinoa — more protein and a nutty bite
- Cauliflower rice — low carb, cooks super fast
- Soba noodles or udon — for a noodle bowl twist
- Cornstarch (3 Tbsp)
- Arrowroot powder — similar crisping power and clearer coating
- Potato starch — great for frying, very crispy
- Panko breadcrumbs — use instead for extra crunch (you already mentioned 1/2 cup as an option)
Pro Tips
1) Dry your chicken like it owes you money. Really pat it with paper towels before tossing with the cornstarch or panko so the coating sticks and gets extra crispy. If you have time, toss it, chill in the fridge for 10 to 20 minutes and then cook — the coating firms up and fries better.
2) Use cornstarch plus a little panko when you want crunch and tenderness at the same time. Mix about 2 parts cornstarch to 1 part finely crushed panko, or just shake on more panko on the second coat. Don’t overcrowd the pan or air fryer; cook in batches so each piece gets hot oil contact and browns instead of steaming.
3) Sauce balance is everything. Make the bang bang sauce a little tangier than you think you need because once it hits the hot chicken and rice it mellows. If it seems too thick, thin with a splash of water or rice vinegar. Reserve a few tablespoons of unsauced chicken for kids or for crunch-lovers.
4) Keep textures separate until serving and reheat smart. Hold the crispy chicken apart from the sauced portions if you want some crunch at the end. Leftovers: reheat in a skillet or air fryer at medium-high for a few minutes so the coating revives. Microwaving will make it soggy.
Bang Bang Chicken Bowls Recipe
I just whipped up Bang Bang Chicken Bowls Healthy style with air-fried crispy chicken, creamy spicy sauce, avocado and sesame that somehow tastes like restaurant food and you will want this recipe now.
4
servings
900
kcal
Equipment: 1. Cutting board and a good chef’s knife — for cubing chicken and slicing peppers, avocado, etc.
2. 2 mixing bowls (one for chicken, one for sauce) and a whisk or fork.
3. Measuring spoons and measuring cups.
4. Tongs and a spatula for flipping and tossing the chicken.
5. Air fryer or a large heavy skillet (cast iron works great) for cooking the chicken.
6. Large skillet or wok for stir frying the veggies.
7. Small saucepan or pot and a rice cooker or pot with lid for the rice.
8. Steamer basket or a pot and strainer for blanching broccoli and snap peas.
9. Instant read meat thermometer to check chicken reaches 165 F.
Ingredients
-
1 1/2 pounds boneless skinless chicken breasts or thighs, cut into 1 inch cubes
-
1 teaspoon kosher salt
-
1/2 teaspoon black pepper
-
1 teaspoon garlic powder
-
1 tablespoon low sodium soy sauce
-
2 tablespoons neutral oil (canola, vegetable)
-
3 tablespoons cornstarch (for crisping; can sub 1/2 cup panko for extra crunch)
-
2 cups cooked jasmine or long grain rice (about 1 cup dry rice)
-
2 cups broccoli florets
-
1 large red bell pepper, thinly sliced
-
1 cup carrots, matchsticks or thinly sliced
-
1 cup snap peas or sugar snap peas (optional)
-
1 tablespoon toasted sesame oil (for veggies)
-
1/2 cup mayonnaise (use full fat for best creaminess)
-
1/4 cup sweet chili sauce
-
1 to 2 tablespoons sriracha (start with 1 if you dont want it too spicy)
-
1 tablespoon honey or agave
-
1 tablespoon rice vinegar
-
1 teaspoon fresh lime juice
-
1 ripe avocado, sliced or diced
-
1/4 cup fresh cilantro, chopped
-
2 green onions, thinly sliced
-
1 tablespoon sesame seeds, toasted
-
Fresh lime wedges for serving (optional)
Directions
- Pat chicken cubes dry and toss with salt, pepper, garlic powder, soy sauce, oil and cornstarch (or panko if you want extra crunch); make sure each piece is coated, then let sit 5 minutes so the coating sticks.
- For air fryer: preheat to 400 F and arrange chicken in a single layer; cook 10 to 12 minutes, shaking or flipping halfway, until golden and cooked through. For skillet: heat 2 to 3 tablespoons oil over medium high heat, add chicken in batches and cook 6 to 8 minutes, turning so all sides get crispy and internal temp is 165 F.
- While chicken cooks, whisk together mayonnaise, sweet chili sauce, sriracha (start with 1 tablespoon), honey, rice vinegar and lime juice in a bowl; taste and adjust heat or sweetness to your liking.
- Cook rice according to package directions or use leftover rice; keep warm.
- Blanch or steam broccoli and snap peas briefly (about 1 to 2 minutes) so they stay bright and crisp; drain well.
- In a large skillet or wok, heat the toasted sesame oil over medium heat, add bell pepper and carrots and stir fry 3 to 4 minutes until crisp tender; toss in the blanched broccoli and snap peas just to warm through, season with a pinch of salt and pepper.
- When chicken is done, toss it with most of the Bang Bang sauce so it's evenly coated; reserve a few tablespoons of sauce for drizzling on top or for picky eaters.
- Assemble bowls: divide rice between bowls, add a generous scoop of the crispy veggies, then pile on the sauced chicken.
- Top each bowl with sliced avocado, chopped cilantro, green onions and toasted sesame seeds; drizzle extra sauce and squeeze fresh lime over everything if you like.
- Serve right away so chicken stays crisp; leftovers keep for 2 days in the fridge, reheat in a skillet or air fryer to keep that texture.
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: 514g
- Total number of serves: 4
- Calories: 900kcal
- Fat: 46g
- Saturated Fat: 7g
- Trans Fat: 0.1g
- Polyunsaturated: 10g
- Monounsaturated: 26g
- Cholesterol: 160mg
- Sodium: 875mg
- Potassium: 785mg
- Carbohydrates: 57g
- Fiber: 6g
- Sugar: 15g
- Protein: 57g
- Vitamin A: 5000IU
- Vitamin C: 50mg
- Calcium: 75mg
- Iron: 2mg