Bang Bang Chicken Bowl

As someone who loves to experiment in the kitchen, the Bang Bang Chicken Bowl has become one of my absolute go-to recipes.

It creates a delicious, satisfying meal that feels like takeout but is made right at home on a busy weeknight.

It is a vibrant and tasty dish that combines crispy, golden chicken with a creamy, spicy sauce over a bed of fluffy jasmine rice.

Perfect for busy families or anyone craving a hearty, wholesome meal, this bowl is not just a treat for your palate but also a feast for the eyes.

Why You’ll Love This Dish

Bang Bang Chicken Bowl isn’t just another weeknight dinner; it’s an experience. Here is why it belongs in your regular rotation:

• Texture Contrast: You get the perfect crunch from the fried chicken mixed with the cool, crisp snap of fresh cucumbers and carrots.
• Customizable Heat: The sauce is magical because you control the fire. Make it mild for the kids or blazing hot for spice lovers.
• Budget-Friendly: It uses affordable staples like rice, carrots, and chicken breast to create a restaurant-quality meal.
• Quick & Easy: Despite looking fancy, it comes together in about 30 minutes.

Whether you’re entertaining guests or simply craving something flavorful, this recipe has you covered.

With the crunch of fresh veggies and the rich, creamy sauce, every bite feels like a special occasion.

“This Bang Bang Chicken Bowl is a game-changer in my meal prep! The chicken turned out perfectly crispy, and the spicy mayo is to die for!” – Satisfied Home Cook

Key Ingredients & Notes

To whip up this delectable Bang Bang Chicken Bowl, it helps to understand the role of each ingredient.

• Chicken Breasts: I use boneless, skinless breasts cut into bite-sized pieces. You can also use chicken thighs if you prefer darker, juicier meat.
• Cornstarch: This is the secret to that light, airy crispiness. Unlike flour, cornstarch creates a golden crust that stays crunchy even after sauce is drizzled on it.
• The “Bang Bang” Sauce: A holy trinity of Mayonnaise (for creaminess), Sweet Chili Sauce (for sweetness and tang), and Sriracha (for heat). Do not skip the Sweet Chili Sauce; it provides the signature flavor profile.
• Jasmine Rice: I love Jasmine rice for its floral aroma and fluffy texture, which soaks up the extra sauce beautifully.
• Fresh Veggies: Shredded lettuce, diced cucumber, and shredded carrots add essential freshness and color to balance the fried chicken.

Substitution Note: You can easily swap jasmine rice for brown rice or quinoa if you prefer a healthier grain. For a lighter twist, use non-fat mayonnaise or plain Greek yogurt instead!

The Cooking Process Explained

Making a Bang Bang Chicken Bowl is a breeze! The process involves three main parts: crisping the chicken, mixing the sauce, and assembling the fresh bowl.

Step 1: Coat the Chicken

In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika.

Toss the chicken pieces in the mixture until they are thoroughly coated.

Pro Tip: Press the cornstarch into the chicken slightly to ensure it sticks. Shake off any excess powder before frying to keep your oil clean.

Step 2: Fry to Perfection

Heat your vegetable oil in a large skillet over medium-high heat.

When the oil is shimmering and hot, add the coated chicken in a single layer. Do not dump them all in at once, or they will steam instead of fry.

Cook for 5-7 minutes, turning occasionally, until the pieces are golden brown and cooked through.

Remove them and set aside on a wire rack or a plate lined with paper towels to drain excess oil.

Step 3: Make the Famous Sauce

In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha until smooth.

Taste the sauce! This is the best time to adjust the sriracha to your desired spice level.

Step 4: Assemble the Bowls

Start with a generous base of warm jasmine rice.

Top with a portion of the crispy cooked chicken.

Arrange your fresh toppings around the side: a pile of shredded lettuce, a scoop of diced cucumber, and the bright orange carrots.

Finish by drizzling that addictive spicy mayo sauce all over the top.

Sprinkle with sesame seeds and chopped green onions for the final restaurant-style touch. Serve immediately!

Pro Chef Tips for Success

Want to take this dish from “good” to “restaurant quality”? Follow these expert tips:

• Oil Temperature is Key: Ensure your oil is hot enough before adding the chicken. A drop of water should sizzle instantly. If the oil is too cold, the cornstarch will absorb the grease, and the chicken will be soggy.

• Don’t Overcrowd: Frying in batches is crucial. Giving the chicken pieces room to breathe ensures they get crispy on all sides.

• Sauce Prep: Make the sauce ahead of time (even the day before). Letting it sit in the fridge allows the garlic and chili flavors to meld together perfectly.

• Extra Crunch: For an extra layer of texture, you can top the finished bowl with crushed roasted peanuts or fried onions (the kind used for green bean casserole).

• Keep it Crispy: If you are making this ahead, store the sauce separately. Only drizzle it on right before eating to prevent the chicken breading from getting soft.

Creative Twists & Variations

Feel free to get creative! This recipe is very forgiving and flexible.

• Vegetarian Option: Swap the chicken for firm tofu. Press the tofu first to remove water, coat in cornstarch, and fry exactly the same way. It’s delicious!
• Seafood Twist: This “Bang Bang” sauce is actually famous for being served with shrimp (“Bang Bang Shrimp”). Use peeled, deveined shrimp and fry for just 2-3 minutes.
• Tropical Vibes: If you prefer a sweet contrast, top your bowl with diced mango or pineapple chunks. The sweetness pairs incredibly well with the spicy mayo.
• Low Carb: Skip the jasmine rice and serve this over cauliflower rice or a large bed of mixed greens for a salad version.

Storage & Reheating Guide

To Store: Store the components separately if possible. Keep the chicken in one container, the rice in another, and the fresh veggies in a third. The sauce should definitely be in a jar or airtight container.

Fridge Life: The chicken stays good for up to 3 days. The veggies should be eaten within 1-2 days for optimal crispness.

Reheating: To restore the crispiness of the chicken, do NOT microwave it. Reheat the chicken in an air fryer at 375°F for 3-4 minutes, or in a toaster oven. Warm the rice in the microwave with a splash of water.

Your Questions Answered (FAQ)

What if I can’t find sweet chili sauce?

Sweet chili sauce is a key flavor, but in a pinch, you can make a substitute. Mix 2 tablespoons of honey (or apricot jam) with 1 teaspoon of soy sauce and a pinch of red chili flakes. It won’t be exactly the same, but it will give you that sweet-heat profile.

Can I bake the chicken instead of frying?

Yes! For a healthier version, place the coated chicken on a baking sheet sprayed with oil. Bake at 400°F (200°C) for 15-20 minutes, flipping halfway through. You can also use an Air Fryer at 400°F for 10-12 minutes.

Is this dish very spicy?

The heat level depends entirely on the Sriracha. As written, it’s a “medium” spice. If you are sensitive to spice, start with half a tablespoon of Sriracha, taste, and add more only if needed. The mayonnaise and sweet chili sauce help balance the heat.

Final Thoughts

By following this guide, you’ll master the art of creating a stunning Bang Bang Chicken Bowl that’s sure to impress!

It’s fresh, fast, and packed with bold flavors.

If you try this recipe, please leave a star rating in the recipe card below! It helps other readers find this comfort food classic.