Bang Bang Chicken Bowl brings restaurant-quality flavor straight to your kitchen with crispy golden chicken, fresh crunchy vegetables, and a bold spicy-sweet sauce that transforms simple ingredients into something truly special. This quick weeknight recipe comes together in 30 minutes with pre-cooked rice, making it perfect for those busy evenings when you want something satisfying without spending hours cooking.
Table of Contents
Ingredients for Bang Bang Chicken Bowl
When shopping for this recipe, I always prioritize fresh vegetables and quality chicken breasts for the best texture and flavor. The cornstarch coating creates that irresistible crispy exterior that makes this dish so satisfying, similar to the technique I use in my Sticky Chicken Bowls.
- 2 cups cooked jasmine rice
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
- ½ cup cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ¼ cup vegetable oil – I recommend using an oil with a high smoke point like canola or peanut oil for the crispiest results
- ½ cup mayonnaise – My preference is full-fat mayo for the creamiest sauce, but light mayo works too
- 3 tablespoons sweet chili sauce
- 2 tablespoons sriracha (adjust to taste) – In my experience, starting with less and adding more is the best approach
- 2 cups shredded lettuce
- 1 cup diced cucumber
- 1 cup shredded carrots – I usually buy pre-shredded to save time on busy nights
- ¼ cup chopped green onions
- Sesame seeds for garnish (optional)
Step-by-Step Instructions
I recommend preparing all your ingredients before you start cooking, as this recipe moves quickly once you begin. Having everything ready ensures perfectly crispy chicken and a stress-free cooking experience.
Step 1: If cooking rice from scratch, start it first as it takes 15-20 minutes. While rice cooks, combine the cornstarch, salt, black pepper, garlic powder, and paprika in a large bowl. Add the chicken pieces and toss thoroughly until each piece is evenly coated. This coating creates that signature golden crust you’ll love.
Step 2: Heat the vegetable oil in a large skillet over medium-high heat for about 2 minutes until it shimmers. Test the temperature by dropping a pinch of coating mixture into the oil, it should sizzle immediately without smoking. Add the coated chicken in a single layer, working in batches if necessary to avoid overcrowding (overcrowding makes chicken steam instead of crisp). Cook for 5-7 minutes, turning occasionally, until deep golden brown and the internal temperature reaches 165°F. The chicken should have a beautiful amber color and make a crispy sound when you tap it with tongs.
Step 3: While the chicken cooks, whisk together the mayonnaise, sweet chili sauce, and sriracha in a small bowl until smooth and creamy. Taste and adjust the sriracha level based on your spice preference. The sauce should be pourable but not runny, similar to ranch dressing consistency.
Step 4: Assemble each bowl by starting with a generous base of warm jasmine rice. Layer the crispy chicken on top, followed by shredded lettuce, diced cucumber, shredded carrots, and chopped green onions. Drizzle the spicy mayo sauce generously over everything and finish with a sprinkle of sesame seeds for visual appeal and subtle nutty flavor. Serve immediately for the best texture contrast.
Perfect Pairings for Bang Bang Chicken Bowl
This flavorful bowl pairs beautifully with sides that complement its bold Asian-inspired flavors and add textural variety to your meal. For more bowl inspiration, check out my Street Corn Chicken Rice Bowl and Cilantro Lime Steak Bowls.
Cucumber Salad: A light, tangy cucumber salad with rice vinegar and sesame oil provides cooling contrast to the spicy sauce while adding refreshing crunch.
Edamame: Steamed edamame sprinkled with sea salt adds protein and a satisfying pop of green color that balances the richness of the creamy sauce.
Thai Drunken Noodles: These spicy-sweet noodles make an excellent side for guests who want extra carbs alongside their bowl.
Asian Slaw: A crunchy cabbage slaw with ginger dressing adds extra vegetables and provides textural contrast while keeping the Asian flavor profile consistent throughout the meal.
Chicken with Mixed Vegetable Stir Fry: For a double-chicken feast, this veggie-packed stir fry adds more nutrients and satisfies bigger appetites.
Storing and Serving Your Bowl
Store leftover components separately in airtight containers in the refrigerator for up to 3 days (chicken maintains best crispiness for first 2 days). Keep the sauce in its own container to maintain its creamy consistency and prevent the vegetables from becoming soggy.
For best results when reheating, warm the chicken in a 350°F oven for 5-7 minutes to restore crispiness, never use the microwave for the chicken or it will become rubbery. The rice can be microwaved with a damp paper towel over it to prevent drying. Assemble fresh bowls using the reheated components for a meal that tastes just as delicious as the first day.
This recipe is incredibly versatile for meal prep. Prepare the components on Sunday evening, and you’ll have quick lunches or dinners ready throughout the week. The chicken stays crispy when stored properly, and the fresh vegetables maintain their crunch. If you enjoy meal prep bowls, try my Korean Ground Beef Bowl for variety.
FAQs
Can I make this recipe gluten-free?
Yes! Use tamari instead of regular soy sauce in the sweet chili sauce selection, and ensure your cornstarch and other ingredients are certified gluten-free. The recipe works perfectly with these simple substitutions.
What can I substitute for mayonnaise in the sauce?
Greek yogurt makes an excellent lighter alternative that maintains the creamy texture while adding protein. You can also use a combination of half mayo and half Greek yogurt for a balanced approach that keeps richness while cutting calories.
How do I keep the chicken crispy?
The key is ensuring your oil is hot enough before adding the chicken and avoiding overcrowding the pan. Fry in batches if needed, and let the cooked chicken rest on a wire rack rather than paper towels to maintain crispiness. Paper towels trap steam underneath and soften the coating.
Bang Bang Chicken Bowl
Ingredients
Equipment
Method
- If cooking rice from scratch, start it first as it takes 15-20 minutes. While rice cooks, combine the cornstarch, salt, black pepper, garlic powder, and paprika in a large bowl. Add the chicken pieces and toss thoroughly until each piece is evenly coated with the mixture.
- Heat the vegetable oil in a large skillet over medium-high heat for about 2 minutes until it shimmers. Test the temperature by dropping a pinch of coating mixture, it should sizzle immediately without smoking. Add the coated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Cook for 5-7 minutes, turning occasionally, until deep golden brown and cooked through with an internal temperature of 165°F. Remove from heat and set aside.
- In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha until smooth and creamy. Taste and adjust the sriracha level to your desired spice preference. The sauce should be pourable but not runny.
- To assemble the bowls, start with a generous base of warm jasmine rice in each bowl. Top with the crispy chicken, shredded lettuce, diced cucumber, shredded carrots, and chopped green onions.
- Drizzle the spicy mayo sauce generously over the top of each bowl and sprinkle with sesame seeds if desired. Serve immediately for the best texture contrast.
Notes
