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Bang Bang Chicken Bowl Recipe

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★★★★★

4.6 from 116 reviews

Bang Bang Chicken Bowl is a vibrant and flavorful dish featuring crispy pan-fried chicken tossed in a creamy, spicy Bang Bang sauce. Served over a bed of warm rice and fresh vegetables like shredded carrots, cucumber, and cabbage, this bowl combines textures and tastes for a satisfying meal. Perfect for weeknight dinners or meal prep, it can be easily customized with shrimp or tofu for variety.

Ingredients

Scale

For the Chicken

  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil or vegetable oil

For the Bang Bang Sauce

  • ½ cup mayonnaise
  • 3 tablespoons sweet chili sauce
  • 1–2 teaspoons sriracha (adjust to taste)
  • 1 teaspoon honey
  • 1 teaspoon rice vinegar or lime juice
  • 1 clove garlic, minced (optional)

For the Bowl

  • 2 cups cooked white or brown rice
  • 1 cup shredded carrots
  • 1 cup sliced cucumber
  • 1 cup shredded cabbage or lettuce (red cabbage recommended)
  • 2 green onions, sliced
  • Sesame seeds, for garnish
  • Fresh cilantro, for garnish

Instructions

  1. Prepare the Chicken: In a bowl, toss the bite-sized chicken pieces with flour, salt, and black pepper until evenly coated. This creates a light crust for frying.
  2. Cook the Chicken: Heat 2 tablespoons of olive oil or vegetable oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer without overcrowding, and cook for 5–7 minutes, turning occasionally until they are golden brown and cooked through. Remove from heat and set aside.
  3. Make the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar (or lime juice), and minced garlic (if using) until smooth. Adjust the spice level by adding more or less sriracha according to your taste preference.
  4. Assemble the Bowls: Divide the cooked rice evenly into serving bowls. Layer each bowl with shredded carrots, cucumber slices, and shredded cabbage or lettuce. Top with the cooked crispy chicken pieces.
  5. Add the Sauce and Garnish: Drizzle the Bang Bang sauce generously over the chicken and vegetables. Garnish with sliced green onions, sesame seeds, and fresh cilantro for a burst of color and flavor.
  6. Serve: Serve the Bang Bang Chicken Bowls immediately for the best texture and freshness. Leftovers can be stored separately in the fridge for 1–2 days.

Notes

  • For extra crispiness, dredge chicken in cornstarch instead of flour.
  • Cook chicken in batches to avoid overcrowding the pan and ensure even browning.
  • Make the Bang Bang sauce ahead of time to save prep time.
  • Leftover sauce can be stored in an airtight container in the refrigerator for up to 5 days.
  • To make a vegetarian version, substitute chicken with crispy tofu or roasted cauliflower florets.
  • You can bake the chicken instead of frying by cooking at 425°F (220°C) for 15–20 minutes until golden and cooked through.
  • Adjust spice level by modifying the amount of sriracha in the sauce.
  • Serve with additional sides such as steamed broccoli, edamame, or a fried egg for extra protein.

Keywords: Bang Bang Chicken, chicken bowl recipe, spicy chicken bowl, Asian chicken recipe, easy dinner bowl, rice bowl, quick chicken recipe

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