Bang Bang Chicken Bowl Recipe

This bang bang chicken bowl is a creamy, spicy, and satisfying meal that I love putting together when I want bold flavors with minimal effort. The crispy chicken paired with a tangy, slightly spicy sauce and fresh toppings makes it a complete meal that always hits the spot.

Why You’ll Love This Recipe

I love this recipe because it’s fast, flavorful, and easy to customize. The bang bang sauce has just the right balance of sweet heat and creaminess, and I like how it pairs perfectly with crispy chicken. I also enjoy serving it over rice or greens, which makes it a versatile dish for lunch or dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces

• 1/2 cup cornstarch

• 2 large eggs, beaten

• 3 tablespoons vegetable oil (for frying)

• 1/2 cup mayonnaise

• 1/4 cup sweet chili sauce

• 2 teaspoons sriracha (adjust to taste)

• 1 tablespoon honey

• 2 cups cooked white rice (for serving)

• 1 cup shredded lettuce or mixed greens

• 1/2 cup shredded carrots

• 1/2 cup sliced cucumber

• 2 green onions, sliced (for garnish)

Directions

1. I start by coating the chicken. I dip each piece into the beaten eggs, then dredge in cornstarch until fully coated.

2. In a large skillet, I heat vegetable oil over medium-high heat and fry the chicken in batches until golden and cooked through. I place the cooked chicken on paper towels to drain.

3. In a bowl, I whisk together mayonnaise, sweet chili sauce, sriracha, and honey to make the bang bang sauce.

4. I toss the crispy chicken in the sauce until coated evenly.

5. To assemble the bowls, I layer cooked rice, lettuce or greens, carrots, and cucumber. I top with the sauced chicken and garnish with green onions.

6. I serve immediately while the chicken is hot and crispy.

Servings and timing

This recipe makes about 4 servings. It takes me around 15 minutes to prepare and 20 minutes to cook, so the meal is usually ready in about 35 minutes.

Variations

I sometimes swap chicken breast for chicken thighs for extra tenderness. If I want a lighter version, I bake or air-fry the chicken instead of frying. For variety, I like serving the chicken over quinoa or cauliflower rice. I also enjoy adding avocado slices or a drizzle of lime juice for freshness.

Storage/Reheating

I keep leftover chicken and rice in separate airtight containers in the fridge for up to 3 days. When reheating, I warm the chicken in the oven to keep it crispy, then drizzle with extra bang bang sauce before serving. I don’t recommend microwaving the coated chicken because it can lose its crunch.

FAQs

Can I make the bang bang sauce ahead of time?

Yes, I often mix it up to 3 days in advance and keep it in the fridge until I’m ready to use it.

Can I use grilled chicken instead of fried?

Yes, I can grill or bake the chicken for a lighter, healthier version.

How spicy is this recipe?

The spice level depends on how much sriracha I add. I adjust it to make it milder or hotter to suit my taste.

What other vegetables can I add to the bowl?

I like adding bell peppers, edamame, shredded cabbage, or corn for extra crunch and color.

Can I use shrimp instead of chicken?

Yes, I can swap the chicken for shrimp and make a delicious bang bang shrimp bowl.

Conclusion

This bang bang chicken bowl is one of my go-to meals when I want something creamy, spicy, and filling. It’s simple, versatile, and always a crowd-pleaser at the table. I love that I can change up the toppings and base while keeping that irresistible bang bang flavor at the center.