If you love bold flavors and easy meals, this Bang Bang Chicken Bowl will be your new favorite. I first tried it while experimenting with quick weeknight dinners, and the mix of crispy chicken, creamy spicy sauce, and fresh toppings instantly won everyone over. The sweet heat of bang bang sauce pairs perfectly with crunchy veggies and fluffy rice, creating a balanced, satisfying bowl. It’s fast, customizable, and feels like takeout—without leaving your kitchen.
Ingredients
- 1 lb chicken breasts or thighs, cut into bite-size pieces
- 1/2 cup cornstarch
- 2 eggs, beaten
- 1/2 cup panko breadcrumbs
- Salt & pepper, to taste
- 2 tbsp vegetable oil (for cooking)
For Bang Bang Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tbsp sriracha (adjust to taste)
- 1 tsp honey
For the Bowl:
- 2 cups cooked rice (white, brown, or jasmine)
- 1 cup shredded lettuce or cabbage
- 1/2 cup shredded carrots
- 1/2 cup cucumber slices
- 2 green onions, sliced
- Sesame seeds, for garnish
Instructions
- Dredge chicken pieces in cornstarch, dip in egg, then coat with panko. Season lightly with salt and pepper.
- Heat oil in a skillet and cook chicken until golden brown and crispy on all sides. Remove and set aside.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey to make bang bang sauce.
- Assemble bowls: start with rice, then top with lettuce, carrots, cucumbers, and crispy chicken.
- Drizzle generously with bang bang sauce. Garnish with green onions and sesame seeds.
- Serve immediately.
Substitutions
- No mayo? Use Greek yogurt for a lighter sauce.
- Want it spicier? Add more sriracha or crushed red pepper.
- No rice? Swap with quinoa, cauliflower rice, or noodles.
- Vegetarian version: Replace chicken with crispy tofu or chickpeas.
Equipment
- Mixing bowls
- Skillet or frying pan
- Whisk
- Knife and cutting board
- Measuring cups and spoons
Storage
Refrigerator: Store chicken and sauce separately for up to 3 days.
Freezer: Freeze cooked chicken (without sauce) up to 2 months.
Reheating: Reheat chicken in oven or air fryer for crispiness; drizzle with sauce after warming.
Top Tips
- Double-coat chicken for extra crunch.
- Don’t mix sauce with chicken until serving—it keeps the coating crispy.
- Prep veggies ahead for quick bowl assembly.
- Adjust sauce sweetness and heat to your taste.
FAQs
Can I bake or air fry the chicken instead of frying?
Yes! Bake at 400°F for 18–20 minutes or air fry at 375°F for 12 minutes.
What makes bang bang sauce special?
It’s the perfect mix of creamy, sweet, and spicy flavors—super versatile.
Can I meal prep Bang Bang Chicken Bowls?
Yes, store chicken and sauce separately, then assemble bowls before eating.
Is this recipe gluten-free?
Yes, if you use gluten-free panko and soy-free mayo.