There’s something magical about a perfectly balanced bowl meal. The way crispy chicken meets creamy sauce, fresh vegetables add crunch, and warm rice ties everything together creates pure comfort food bliss. That’s exactly what drew me to perfecting this Bang Bang Chicken Bowl recipe.
I first discovered this dish at a local Asian fusion restaurant. One bite of that crispy chicken coated in sweet-spicy sauce had me hooked. The combination of textures and flavors was incredible. I knew I had to recreate it at home, and after several attempts, I’ve nailed the perfect version.
Why You’ll Love This Bang Bang Chicken Bowl
This isn’t your average chicken and rice dish. The chicken gets incredibly crispy thanks to a light cornstarch coating. Then it’s tossed in a Bang Bang sauce that’s the perfect balance of creamy mayo, sweet chili sauce, and spicy sriracha. Fresh vegetables like cucumber, carrots, and purple cabbage add crunch and color.
The best part? This recipe is incredibly flexible. You can adjust the spice level, swap vegetables, or even make it vegetarian. It’s also perfect for meal prep since you can store components separately and assemble fresh bowls throughout the week.
What Makes This Recipe Special
I’ve tested this recipe dozens of times to get the perfect ratio of ingredients. The chicken stays crispy even after being sauced. The vegetables maintain their crunch. The sauce has just the right amount of heat and sweetness. Every element works together harmoniously.
The key is using chicken thighs instead of breasts. They stay juicier and develop a better crust. Cornstarch creates a lighter, crispier coating than flour alone. And the Bang Bang sauce? It’s a game-changer that you’ll want to put on everything.
Recipe Timing & Difficulty
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 4 | Difficulty: Easy
This recipe is perfect for busy weeknights. Most of the prep can be done while the chicken cooks. If you have leftover rice, you can have dinner ready in just 15 minutes.
Essential Ingredients for Success
Each ingredient in this bowl serves a specific purpose. The chicken thighs provide juicy protein. Cornstarch creates that signature crispy coating. The Bang Bang sauce brings sweet-spicy flavor. Fresh vegetables add crunch and nutrition. Together, they create a restaurant-quality meal at home.
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless, skinless chicken thighs | 1 lb | Juicier than breasts, stays tender |
| Cornstarch or all-purpose flour | 1/2 cup | Cornstarch creates crispier coating |
| Large egg | 1 | Helps coating adhere to chicken |
| Salt | 1/2 tsp | Essential for flavor |
| Black pepper | 1/4 tsp | Adds subtle heat |
| Garlic powder | 1/2 tsp | Savory depth |
| Mayonnaise | 1/2 cup | Base for Bang Bang sauce |
| Sweet chili sauce | 1/4 cup | Provides sweet-tangy flavor |
| Sriracha | 1-2 tbsp | Adjust to taste preference |
| Rice vinegar or lime juice | 1 tsp | Brightens the sauce |
| Cooked jasmine or brown rice | 2 cups | Hearty base for the bowl |
| Shredded carrots | 1/2 cup | Adds sweetness and crunch |
| Cucumber slices | 1/2 cup | Refreshing contrast |
| Shredded purple cabbage | 1/2 cup | Colorful, crunchy texture |
| Green onions, chopped | 2 | Fresh, sharp flavor |
| Toasted sesame seeds | 1 tbsp | Nutty finish |
| Neutral oil for frying | As needed | For cooking chicken |
Step-by-Step Instructions & Cooking Tips
Step 1: Prepare the Chicken
Start by cutting the chicken thighs into bite-sized pieces, about 1-inch chunks. This size ensures even cooking and perfect sauce coating. Pat each piece completely dry with paper towels. Moisture is the enemy of crispiness, so don’t skip this step.
Season the chicken pieces with salt, black pepper, and garlic powder. Toss well to coat evenly. Set up your breading station with one bowl containing the beaten egg and another with cornstarch or flour.
Step 2: Coat and Cook the Chicken
Dip each piece of chicken first in the beaten egg, allowing excess to drip off. Then coat thoroughly in cornstarch, pressing gently to help it adhere. The coating should be light and even.
Heat about 2 inches of neutral oil in a heavy-bottomed skillet over medium-high heat. The oil is ready when a small piece of coating sizzles immediately upon contact. Cook chicken in batches to avoid overcrowding, about 3-4 minutes per side until golden brown and cooked through.
Alternatively, you can air fry at 400°F for 10-12 minutes, flipping halfway through. The air fryer method uses less oil but still delivers crispy results.
Step 3: Create the Bang Bang Sauce
While the chicken cooks, whisk together mayonnaise, sweet chili sauce, sriracha, and rice vinegar in a small bowl. Start with 1 tablespoon of sriracha and adjust to your heat preference. The sauce should be creamy, slightly sweet, with a spicy kick.
Taste and adjust seasonings. Need more heat? Add sriracha. Too spicy? Add more mayo. Want more tang? Squeeze in extra lime juice. The beauty of this sauce is its flexibility.
Step 4: Prep the Fresh Components
While your chicken rests, prepare the vegetables. Slice cucumbers into thin rounds or half-moons. If using pre-shredded carrots and cabbage, give them a quick rinse and pat dry. Fresh vegetables should be crisp and cold for the best contrast.
Chop green onions into thin slices, including some of the green parts for color and mild onion flavor. Toast sesame seeds in a dry pan for 1-2 minutes until fragrant if they’re not already toasted.
Step 5: Assemble Your Bowl
Start with a generous scoop of warm rice in each bowl. Arrange the shredded carrots, cucumber slices, and purple cabbage in sections around the rice. This creates an appealing visual presentation.
Place the crispy chicken pieces on top of the rice. Drizzle generously with Bang Bang sauce, ensuring each piece gets coated. Sprinkle with chopped green onions and toasted sesame seeds for the finishing touch.
Pro Tips for Perfect Results
Keep Chicken Crispy: Don’t sauce the chicken until just before serving. The coating can become soggy if it sits too long in sauce.
Temperature Matters: Use a meat thermometer to ensure chicken reaches 165°F internal temperature. Overcooked chicken becomes dry and tough.
Double Coating: For extra crispy chicken, dip in egg and cornstarch twice before frying. This creates an even crunchier exterior.
Sauce Consistency: If your Bang Bang sauce seems too thick, thin it with a teaspoon of water or rice vinegar. Too thin? Add more mayo.
Common Mistakes to Avoid
Overcrowding the Pan: This causes steaming instead of frying, resulting in soggy chicken. Cook in batches for consistent crispiness.
Wet Chicken: Failing to pat chicken dry before coating leads to poor adhesion and less crispy results.
Wrong Oil Temperature: Too hot burns the coating before cooking through. Too cool creates greasy, heavy chicken.
Over-saucing: While the sauce is delicious, too much can overpower other flavors and make the bowl soggy.
Variations, Storage & FAQ
Delicious Variations to Try
Protein Swaps: Replace chicken with crispy tofu, tempeh, or even shrimp. The cooking method remains the same, just adjust timing for different proteins.
Vegetable Options: No purple cabbage? Green cabbage, romaine lettuce, or even massaged kale work beautifully. Add bell peppers, snap peas, or edamame for extra nutrition.
Grain Alternatives: While jasmine rice is traditional, brown rice, quinoa, or cauliflower rice make excellent substitutions. Each brings its own texture and nutritional profile.
Spice Level Adjustments: Make it mild by using only sweet chili sauce. For fire lovers, add extra sriracha or a dash of hot sauce to the Bang Bang mixture.
Storage and Meal Prep Instructions
This recipe is fantastic for meal prep when stored properly. Keep components separate to maintain texture and freshness.
Chicken Storage: Cool completely before refrigerating in airtight containers for up to 4 days. Reheat in an oven or air fryer to restore crispiness. Avoid microwaving as it makes the coating soggy.
Sauce Storage: Bang Bang sauce keeps in the refrigerator for up to one week. Store in a sealed jar or container. The flavors actually improve after a day as they meld together.
Vegetable Prep: Store prepped vegetables in separate containers with paper towels to absorb moisture. They stay fresh for 3-4 days when properly stored.
Rice Storage: Cooked rice refrigerates well for up to 5 days. Add a splash of water before reheating to prevent drying out.
What to Serve Alongside
While this bowl is satisfying on its own, these sides complement it perfectly:
Steamed Edamame: Lightly salted and simple, adds extra protein and satisfying bite.
Asian Cucumber Salad: Thinly sliced cucumbers with rice vinegar dressing provide cooling contrast.
Miso Soup: A light, warming starter that doesn’t compete with the bowl’s bold flavors.
Pot Stickers: Crispy dumplings pair wonderfully with the Asian-inspired flavors.
Nutritional Information (Per Serving)
- Calories: 680-720
- Protein: 34-38g
- Carbohydrates: 58-62g
- Fat: 32-36g
- Fiber: 5-7g
- Sugar: 9-13g
- Sodium: 920-1080mg
Values vary based on specific ingredients and portion sizes. This bowl provides balanced macronutrients and plenty of vitamins from fresh vegetables.
Frequently Asked Questions
Can I make this recipe gluten-free? Absolutely! Use cornstarch instead of flour for coating the chicken. Double-check that your sweet chili sauce and any other condiments are labeled gluten-free, as some contain wheat-based ingredients.
How spicy is the Bang Bang sauce? The heat level is customizable. With 1 tablespoon of sriracha, it’s mild to medium. You can easily adjust by adding more or less sriracha to suit your preference.
Can I bake the chicken instead of frying? Yes! Bake breaded chicken at 425°F for 20-25 minutes, flipping halfway through. While it won’t be quite as crispy as fried, it’s still delicious and healthier.
What’s the best rice for this bowl? Jasmine rice is my favorite for its fragrant aroma and fluffy texture. Brown rice adds more nutrition and fiber. Basmati rice works well too, or try cauliflower rice for a low-carb option.
Can I use frozen chicken for this recipe? Yes, but thaw completely and pat very dry before coating. Frozen chicken tends to release more moisture, which can affect the crispiness of the coating.
Final Thoughts
This Bang Bang Chicken Bowl represents everything I love about home cooking. It’s approachable enough for weeknight dinners yet impressive enough for entertaining. The combination of crispy chicken, creamy spicy sauce, and fresh vegetables creates a meal that’s both satisfying and refreshing.
The recipe is endlessly adaptable to your tastes and dietary needs. Whether you’re meal prepping for the week or cooking for family dinner, this bowl delivers restaurant-quality results every time. The balance of flavors and textures makes each bite exciting, and the colorful presentation always impresses.
Most importantly, this recipe proves that exceptional meals don’t require complicated techniques or exotic ingredients. With basic pantry staples and fresh vegetables, you can create something truly special. Give this Bang Bang Chicken Bowl a try, and I guarantee it’ll become a regular in your dinner rotation.
Bang Bang Chicken Bowl
Ingredients
- Boneless skinless chicken thighs: 1 lb, cut into 1-inch pieces
- Salt: ½ teaspoon
- Black pepper: ¼ teaspoon
- Garlic powder: ½ teaspoon
- Large egg: 1 beaten
- Cornstarch or all-purpose flour: ½ cup
- Neutral oil for frying: As needed
- Bang Bang Sauce:
- Mayonnaise: ½ cup
- Sweet chili sauce: ¼ cup
- Sriracha: 1–2 tablespoons to taste
- Rice vinegar or lime juice: 1 teaspoon
- Bowl Components:
- Cooked jasmine or brown rice: 2 cups
- Shredded carrots: ½ cup
- Cucumber slices: ½ cup
- Shredded purple cabbage: ½ cup
- Green onions chopped: 2
- Toasted sesame seeds: 1 tablespoon
Instructions
- Prepare the Chicken:
- Pat chicken pieces dry thoroughly with paper towels.
- Season with salt, black pepper, and garlic powder.
- Set up bowls with beaten egg and cornstarch.
- Coat and Cook the Chicken:
- Dip each piece into egg, then cornstarch, pressing lightly to adhere.
- Heat about 2 inches of oil in a skillet over medium-high heat.
- Fry chicken in batches for 3–4 minutes per side until golden brown and cooked through (165°F internal temperature).
- Transfer to a paper towel-lined plate to drain.
- Make the Bang Bang Sauce:
- In a small bowl, whisk mayonnaise, sweet chili sauce, sriracha, and rice vinegar.
- Adjust seasoning to taste.
- Prepare the Vegetables:
- Slice cucumber, chop green onions, and set out shredded carrots and cabbage.
- Assemble the Bowls:
- Place a scoop of warm rice in each bowl.
- Arrange vegetables around the rice.
- Top with crispy chicken.
- Drizzle generously with Bang Bang sauce.
- Sprinkle with green onions and toasted sesame seeds.
