Bang Bang Chicken Bowls are the kind of meal that makes dinner absolutely irresistible—crispy chicken bites tossed in a creamy, sweet, and just-spicy-enough sauce, heaped onto fluffy rice and surrounded by a rainbow of fresh veggies. It’s bright, bold, and brimming with textures and flavors in every bite. Whether you’re craving comfort food or need a meal that wows a crowd, these bowls deliver satisfaction with a fun Asian-inspired twist.
Ingredients You’ll Need
Don’t be intimidated by the ingredient list—each element is carefully chosen to bring vibrant flavor and a festive crunch to your table. Let’s break down what you’ll need and why it matters.
- Chicken breasts: Boneless, skinless chicken bites absorb the bang bang sauce and stay juicy and tender.
- Cornstarch: This magic coating is what gives the chicken its irresistible crispiness, even if you opt for baking over frying.
- Salt and black pepper: These pantry essentials lay the foundation for deliciously seasoned chicken.
- Vegetable oil: Perfect for frying the chicken to a golden, crunchy finish without overpowering flavors.
- Mayonnaise: Acts as the creamy backbone of the bang bang sauce, giving it that luscious texture.
- Sweet chili sauce: Offers sweet, tangy heat and that iconic sticky gloss.
- Sriracha: Totally optional, but a swirl adds a kick of chili heat for spice lovers.
- Honey: Rounds out the sauce by adding subtle sweetness and a beautiful sheen.
- Rice: White or brown rice soaks up sauce and acts as a wholesome, satisfying base for all your bowl fixings.
- Shredded lettuce: Brings freshness, crunch, and a pop of color—plus it keeps things light.
- Shredded carrots: Adds natural sweetness and vibrant orange color to every bowl.
- Cucumber: Sliced and cooling, cucumber is the crisp refresh you need between bites of saucy chicken.
- Green onions: A final sprinkle of these gives each bowl a savory, fresh finish.
- Sesame seeds: Toasty and nutty, just a pinch elevates the look and flavor.
How to Make Bang Bang Chicken Bowls
Step 1: Coat the Chicken
Start by tossing your bite-sized chicken pieces in a generous mix of cornstarch, salt, and black pepper. Don’t skimp on this step—using enough cornstarch ensures every piece turns beautifully golden and crisp, whether you fry or bake them. As you coat each piece, shake off any excess for an even, non-clumpy finish.
Step 2: Cook the Chicken
Heat up the vegetable oil in a large skillet over medium-high. When the oil shimmers, add the chicken in batches to avoid overcrowding, which helps guarantee crispy edges. Cook, turning occasionally, for about 6 to 8 minutes total until you have a plateful of golden-brown perfection. If you’re making a lighter version, you can go the baking route—400°F for 18 to 20 minutes does the trick and keeps things hands-off.
Step 3: Whisk Up the Bang Bang Sauce
While that chicken crisps up, whisk together the mayo, sweet chili sauce, optional sriracha, and honey. Stir vigorously until silky and smooth. Taste and tweak as desired—want more heat? Extra sriracha. Like it sweeter? A touch more honey. The goal is that craveable balance of creamy, sweet, and spicy in every spoonful.
Step 4: Toss the Chicken in Sauce
Once the chicken is cooked through and resting on paper towels to drain, transfer it to a mixing bowl. Drizzle over half the bang bang sauce and gently toss until every crispy piece is generously coated but still crunchy. Reserve the remaining sauce for drizzling—trust me, you’ll want more later.
Step 5: Assemble the Bowls
Now comes the fun part: grab your cooked rice and divide it among serving bowls. Scatter shredded lettuce, carrots, and cucumber slices around the edges, then pile that saucy chicken right in the middle. Drizzle with the extra bang bang sauce, and finish each bowl with a sprinkle of green onions and sesame seeds. Every forkful is a flavor celebration!
How to Serve Bang Bang Chicken Bowls
Garnishes
For a pop of color and a hint of toasty flavor, always finish Bang Bang Chicken Bowls with sliced green onions and sesame seeds. If you’re feeling playful, a little extra sriracha zigzagged on top looks stunning and amps up the heat.
Side Dishes
Bang Bang Chicken Bowls are a one-and-done meal, but a side of steamed edamame, crisp veggie spring rolls, or tangy Asian cucumber salad really rounds out the feast. If you want to up the crunch factor, a handful of fried wonton strips on the side is always a hit.
Creative Ways to Present
For a fun party twist, try turning Bang Bang Chicken Bowls into a DIY bar where everyone assembles their own—just set out bowls of veggies, rice, and chicken. Or, pile the components onto a platter as a stunning “deconstructed” salad, perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Leftover Bang Bang Chicken Bowls keep beautifully in the fridge for up to 3 days. Store the chicken, rice, veggies, and extra sauce in separate airtight containers to maintain maximum freshness and crunch when you’re ready to enjoy them again.
Freezing
The chicken itself freezes well: let it cool completely before sealing in a freezer-safe bag for up to 2 months. For best results, freeze the rice and vegetables separately. When freezing the sauce, use a small airtight container—give it a good stir when thawed.
Reheating
To revive leftover chicken, reheat in a 350°F oven for about 10 minutes to help it crisp up again. The rice can be microwaved with a splash of water to stay fluffy. Always add the veggies and sauce after reheating to preserve their cool, fresh crunch.
FAQs
Can I make Bang Bang Chicken Bowls gluten-free?
Absolutely! Just make sure your sweet chili sauce and sriracha are certified gluten-free, and swap regular soy sauce (if adding) for tamari or coconut aminos if you want to mix some in. Everything else is naturally gluten-free.
Can I use a different protein?
You can! Diced shrimp, firm tofu, or thinly sliced crispy baked chickpeas all play well with the bang bang sauce and the bowl format. Just adjust cooking times for your chosen protein so everything cooks through perfectly.
Are Bang Bang Chicken Bowls spicy?
They can be as mild or as fiery as you want! The sriracha in the bang bang sauce brings heat, so you can leave it out entirely for a kid-friendly version, or add more if you love a kick.
Can I meal prep these bowls?
Yes—Bang Bang Chicken Bowls are a meal-prepper’s dream. Make the components in advance and store them separately; assemble fresh each day for a lunch that stays crisp and satisfying all week long.
What makes the chicken so crispy?
It’s all about that cornstarch coating. It forms a light crust that turns wonderfully crunchy whether you fry or bake the chicken, acting as the perfect partner for soaking up the irresistible sauce.
Final Thoughts
If you’re on the hunt for a dinner that’s flavorful, fun, and utterly satisfying, you’ll fall in love with Bang Bang Chicken Bowls. It’s colorful, customizable, and bound to be a repeat request at your table—grab your chopsticks (or a big fork), and dig in!
Print
Bang Bang Chicken Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course, Bowl Meals
- Method: Stovetop
- Cuisine: Asian-Inspired, American
- Diet: Non-Vegetarian
Description
These Bang Bang Chicken Bowls are a delicious and satisfying meal featuring crispy chicken coated in a sweet and spicy sauce, served over rice with fresh vegetables. Perfect for a quick and flavorful dinner!
Ingredients
For the Chicken:
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons vegetable oil
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon sriracha (optional for spice)
- 1 tablespoon honey
For Serving:
- 3 cups cooked white or brown rice
- 2 cups shredded lettuce
- 1 cup shredded carrots
- 1 cup cucumber, sliced
- 2 green onions, chopped
- 1 tablespoon sesame seeds
Instructions
- Coat the Chicken: In a medium bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.
- Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the chicken in batches and cook for 6 to 8 minutes, turning occasionally, until golden brown and cooked through.
- Make the Bang Bang Sauce: While the chicken cooks, whisk together mayonnaise, sweet chili sauce, sriracha, and honey in a small bowl until smooth.
- Toss the Chicken: Once the chicken is done, toss it in half of the bang bang sauce, reserving the rest for drizzling.
- Assemble the Bowls: To assemble the bowls, divide the rice among serving bowls. Top each with lettuce, carrots, cucumber, and crispy chicken. Drizzle with the remaining bang bang sauce and garnish with green onions and sesame seeds. Serve warm.
Notes
- For a lighter option, bake the chicken at 400°F (200°C) for 18 to 20 minutes instead of frying.
- You can also substitute quinoa or cauliflower rice for the base.
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 14 g
- Sodium: 820 mg
- Fat: 27 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 85 mg
