Bang Bang Chicken Bowl

Why You’ll Love This Recipe

• Crispy chicken paired with a creamy, zesty sauce.
• Easy to customize with your favorite grains and veggies.
• Great for meal prepping—make ahead and enjoy all week.
• Combines fresh, wholesome ingredients with indulgent flavors.
• Family-friendly and adaptable to different spice levels.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• Cornstarch or flour (for coating)
• Salt and pepper
• Olive oil or neutral cooking oil
• Cooked rice (white, brown, or jasmine)
• Fresh vegetables such as cucumbers, shredded carrots, shredded cabbage, or bell peppers
• Green onions for garnish
• Sesame seeds (optional)

For the bang bang sauce:

• Mayonnaise
• Sweet chili sauce
• Sriracha (adjust to taste)
• Honey or sugar (optional, for added sweetness)

Directions

1. Season chicken with salt and pepper, then coat lightly with cornstarch or flour.
2. Heat oil in a skillet over medium-high heat and cook chicken until golden brown and cooked through. Set aside.
3. In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha. Adjust sweetness with honey if desired.
4. Place a serving of rice in each bowl.
5. Arrange vegetables around the rice.
6. Add crispy chicken on top.
7. Drizzle generously with bang bang sauce.
8. Garnish with green onions and sesame seeds before serving.

Servings and timing

This recipe makes about 4 servings. Prep time is 15 minutes, with a cooking time of 15 minutes, making it ready in about 30 minutes.

Variations

• Swap rice for quinoa, cauliflower rice, or noodles.
• Use shrimp or tofu instead of chicken.
• Make it lighter by air-frying or baking the chicken instead of pan-frying.
• Add avocado or edamame for extra creaminess and protein.
• Turn it into a wrap or lettuce cups for a handheld version.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, keep the sauce separate until serving. Reheat chicken and rice in the microwave or skillet, then add fresh veggies and drizzle with sauce before eating.

FAQs

What is bang bang sauce made of?

It’s typically a mix of mayonnaise, sweet chili sauce, and sriracha.

Can I bake the chicken instead of frying?

Yes, bake at 400°F for 18–20 minutes, flipping halfway through, until crispy.

Is this dish spicy?

It has a mild to medium kick, but you can adjust the spice by adding more or less sriracha.

Can I make this gluten-free?

Yes, use cornstarch instead of flour and ensure your sauces are gluten-free.

Can I use rotisserie chicken?

Yes, toss pre-cooked chicken in the sauce for a quick shortcut.

Can I meal prep this recipe?

Definitely—just store the chicken, rice, veggies, and sauce separately for freshness.

What vegetables work best?

Crisp veggies like cucumbers, carrots, cabbage, and peppers balance the creamy sauce well.

Can I make the sauce lighter?

Yes, swap mayo for Greek yogurt for a tangier, lower-calorie option.

What can I serve on the side?

This bowl pairs well with a light side salad, miso soup, or steamed edamame.

Can I make this dairy-free?

Yes, just use a dairy-free mayonnaise in the sauce.

Conclusion

The Bang Bang Chicken Bowl is a fresh, flavorful, and satisfying meal that’s both easy to make and fun to eat. With crispy chicken, crunchy veggies, and a creamy, spicy sauce, it’s a dish that feels indulgent yet balanced. Perfect for busy weeknights or meal prep, this recipe is sure to become a favorite in your kitchen.

Bang Bang Chicken Bowl

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The Bang Bang Chicken Bowl is a bold, flavor-packed dish featuring crispy chicken, fresh vegetables, fluffy rice, and a creamy, spicy-sweet bang bang sauce—perfect for weeknight dinners or meal prep.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Pan-Fried
• Cuisine: Asian-Inspired
• Diet: Low Lactose

Ingredients

1. 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
2. 1/2 cup cornstarch or flour (for coating)
3. Salt and pepper, to taste
4. 2 tbsp olive oil or neutral cooking oil
5. 2 cups cooked rice (white, brown, or jasmine)
6. 1 cup shredded carrots
7. 1 cup shredded cabbage or chopped bell peppers
8. 1/2 cup sliced cucumbers
9. 2 green onions, sliced (for garnish)
10. 1 tbsp sesame seeds (optional)
11. For the Bang Bang Sauce:
12. 1/2 cup mayonnaise
13. 1/4 cup sweet chili sauce
14. 1–2 tsp sriracha (to taste)
15. 1 tsp honey or sugar (optional)

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Instructions

Season the chicken with salt and pepper, then toss in cornstarch or flour until evenly coated.

1. Heat oil in a skillet over medium-high heat. Cook the chicken in batches until golden and cooked through, about 6–8 minutes. Set aside.
2. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey (if using) to make the bang bang sauce.
3. Divide cooked rice among serving bowls.
4. Arrange shredded carrots, cabbage or bell peppers, and sliced cucumbers around the rice.
5. Top with crispy chicken pieces.
6. Drizzle bang bang sauce generously over the chicken and vegetables.
7. Garnish with green onions and sesame seeds before serving.

Notes

• Bake or air-fry the chicken for a lighter version.
• Swap chicken for shrimp, tofu, or rotisserie chicken.
• Use quinoa, cauliflower rice, or noodles as a base instead of rice.
• Store sauce separately when meal prepping to keep chicken crispy.
• Make it gluten-free by using cornstarch and gluten-free sauces.

Nutrition

• Serving Size: 1 bowl
• Calories: 520
• Sugar: 9g
• Sodium: 720mg
• Fat: 28g
• Saturated Fat: 5g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 85mg