Bang Bang chicken bowls are bold, saucy, and bursting with texture and flavor. Tender, crispy chicken is coated in a creamy, spicy-sweet bang bang sauce and served over a bed of rice or greens with fresh veggies and crunchy toppings. I love how this dish blends comfort and spice in a way that’s totally satisfying but still easy to put together.
Why You’ll Love This Recipe
I love this recipe because it takes simple ingredients and transforms them into something that feels fresh and exciting. The crispy chicken gives a great bite, the sauce is addictive with its creamy heat, and the bowl format makes it easy to layer with rice, veggies, or whatever I’m craving. It’s fast, filling, and way better than takeout.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chicken:
boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
cornstarch or flour (for coating)
salt
pepper
garlic powder
oil (for pan-frying or air frying)
For the bang bang sauce:
mayonnaise
sweet chili sauce
sriracha or hot sauce (adjust to taste)
honey or sugar (optional, for added sweetness)
lime juice (for balance)
For the bowl base and toppings:
cooked white or brown rice (or cauliflower rice)
shredded lettuce or cabbage
shredded carrots
sliced cucumber
green onions
sesame seeds
optional: avocado, pickled onions, crispy wonton strips
Directions
-
I season the chicken pieces with salt, pepper, and garlic powder, then toss them in cornstarch or flour until evenly coated.
-
I heat oil in a skillet over medium-high heat and cook the chicken until golden and crispy on all sides. Then I drain it on paper towels.
-
While the chicken cooks, I whisk together the bang bang sauce ingredients in a bowl until smooth and creamy.
-
I toss the hot chicken in the sauce or drizzle it over the top after assembling the bowl—depending on how saucy I want it.
-
I build the bowls by layering rice, fresh veggies, and crispy chicken. Then I drizzle extra sauce on top and sprinkle with green onions and sesame seeds.
Servings and timing
This recipe makes about 4 servings.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Variations
Sometimes I air fry or bake the chicken for a lighter version. I’ve also swapped the chicken for shrimp, tofu, or crispy cauliflower to change things up. For extra crunch, I add crispy wonton strips or roasted peanuts. When I want to cut back on carbs, I use shredded cabbage or cauliflower rice as the base.
Storage/Reheating
I store leftover components separately in airtight containers in the fridge for up to 3 days. I reheat the chicken in the air fryer or skillet to keep it crispy. The sauce keeps well refrigerated and can be added fresh when assembling new bowls.
FAQs
Can I make the sauce ahead of time?
Yes, I often mix the bang bang sauce in advance and store it in the fridge for up to a week. It thickens slightly as it chills but stays delicious.
What’s the best chicken cut for this recipe?
I like using thighs for juiciness, but breasts work just as well for a leaner bite.
Is the sauce very spicy?
It has a mild-to-medium kick. I adjust the heat by adding more or less sriracha depending on how spicy I want it.
Can I make this gluten-free?
Yes, I use cornstarch and gluten-free chili sauce, and make sure the mayo and other condiments are certified gluten-free.
How do I keep the chicken crispy?
I toss it in the sauce just before serving or drizzle the sauce on top instead of coating the whole batch to keep that crispy exterior.
Conclusion
Bang Bang chicken bowls are one of my favorite ways to enjoy bold, restaurant-style flavor at home. The crispy chicken, creamy-spicy sauce, and fresh toppings all come together for a meal that’s exciting, customizable, and downright delicious. Whether I’m prepping lunch or serving dinner, this bowl always delivers big flavor with minimal fuss.
