Bang Bang Chicken Bowl brings together crispy golden chicken, fresh crunchy vegetables, and a creamy spicy sauce that will have your family asking for seconds. I learned this recipe from a neighbor who had traveled through Asia, and after tweaking it in my Midwest kitchen, it became our Friday night favorite–the kind of meal that feels special but does not keep you cooking all evening.
There is something magical about a bowl meal that lets everyone build their perfect bite. I remember the first time I served this to my grandkids–they loved choosing their toppings and drizzling that sauce themselves, turning dinner into a fun little assembly project. The combination of textures reminds me of summer church potlucks where the best dishes always had a little crunch, a little creaminess, and plenty of flavor. The sweet chili sauce mingles with the sriracha in a way that is bold but not overwhelming, and that crispy cornstarch-coated chicken? Pure gold. Time to get your skillet ready.
Why This Bang Bang Chicken Bowl Belongs in Your Recipe Box
I have been making bowl meals for years, and this Bang Bang Chicken Bowl checks every box for busy families who still want something delicious on the table. It reminds me of those evenings when the kids had activities and I needed dinner fast–but nobody wanted to sacrifice flavor for speed.
This recipe delivers on all fronts:
- Ready in just 30 minutes from start to finish, perfect for hectic weeknights
- Uses simple pantry staples like cornstarch, mayo, and sweet chili sauce you likely have
- Delivers restaurant-quality crispy chicken without any fancy equipment or deep frying
- Adapts easily to different spice levels so everyone at the table stays happy
- Works beautifully for meal prep with components that stay fresh for days
- Balances indulgent and fresh with crispy protein and crunchy vegetables
After years of testing quick dinner recipes, I have found that the ones my family requests most often are the ones that feel complete in a single bowl–and this Bang Bang Chicken Bowl fits that bill perfectly.
What Goes Into This Bang Bang Chicken Bowl
Jasmine rice creates a fluffy, slightly aromatic base that soaks up all that delicious bang bang sauce. I always choose jasmine over regular white rice because its delicate flavor does not compete with the bold toppings.
Boneless, skinless chicken breasts provide lean protein that gets incredibly crispy when coated properly. I cut mine into bite-sized pieces for easier eating and more surface area for that golden crust.
Cornstarch is the secret to achieving restaurant-style crispy chicken at home without deep frying. It creates a light, crunchy coating that stays crisp even after the sauce is drizzled.
Sweet chili sauce brings a beautiful balance of sweetness and mild heat to the bang bang sauce. In my kitchen, I prefer Thai Kitchen brand for its authentic flavor and perfect consistency.
Sriracha adds the signature spicy kick that makes this a “bang bang” bowl. I always start with 2 tablespoons and let everyone adjust at the table since my grandkids prefer less heat than I do.
Mayonnaise creates that creamy, rich sauce base that clings to every bite. For a lighter version, I have successfully used Greek yogurt, though it changes the tang slightly.
Fresh vegetables like lettuce, cucumber, and carrots add essential crunch and freshness that cut through the richness. I have learned that the crispier your veggies, the more satisfying each bite becomes.
Green onions provide a mild onion flavor and beautiful color. I always slice them thin and soak them in ice water for a few minutes to make them extra crisp and slightly sweet.
How to Make Bang Bang Chicken Bowl
Step 1. I have learned that mixing your dry coating thoroughly before adding the chicken makes all the difference. Combine the cornstarch, salt, black pepper, garlic powder, and paprika in a large bowl, then toss your bite-sized chicken pieces until every surface is evenly coated.
Step 2. Betty always starts by heating the oil until it shimmers but does not smoke, which takes about 2 to 3 minutes over medium-high heat. This ensures the chicken gets crispy instead of greasy.
Step 3. Add the coated chicken pieces in a single layer without overcrowding (I usually work in two batches), then cook for 5 to 7 minutes, turning occasionally with tongs until golden brown and the internal temperature reaches 165°F.
Step 4. After years of making this Bang Bang Chicken Bowl, I learned to let the chicken rest on a wire rack for just a minute after cooking. This keeps the coating crispy while the juices redistribute.
Step 5. In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha until completely smooth. I taste and adjust the sriracha here because my family’s spice tolerance varies from week to week.
Step 6. Betty’s tip: assemble your bowls in layers for the prettiest presentation. Start with a generous scoop of fluffy jasmine rice, then arrange the chicken on one side.
Step 7. Add the shredded lettuce, diced cucumber, shredded carrots, and green onions in separate sections around the bowl. This restaurant-style plating makes weeknight dinner feel special.
Step 8. Through trial and error, I discovered that drizzling the bang bang sauce in a zigzag pattern across the top gives you sauce in every bite without making the bowl soggy.
Step 9. The key I discovered is sprinkling sesame seeds right before serving. They add a subtle nutty flavor and make the whole bowl look professional.
Keeping This Bang Bang Chicken Bowl Fresh
I typically store leftovers in separate containers to maintain the best texture. The crispy chicken stays in one container, the vegetables in another, and the sauce in a small jar. This way, everything keeps its character for up to 3 days in the refrigerator. When stored together, the sauce makes the chicken coating soggy, and nobody wants that.
Betty’s method for storing the rice separately works especially well because you can refresh it with a sprinkle of water and a quick microwave session. It comes back fluffy and ready for another delicious bowl. The vegetables stay crisper when stored with a paper towel in the container to absorb excess moisture.
For reheating, I reheat the chicken in a 375°F oven for about 5 minutes to restore that crispy coating. Microwaving works in a pinch, but you will lose some of the crunch. The rice reheats beautifully in the microwave with a damp paper towel over it for 1 to 2 minutes. I always keep the sauce at room temperature for 10 minutes before serving to make drizzling easier.
Perfect Partners for Bang Bang Chicken Bowl
- Cucumber Salad: A simple cucumber salad with rice vinegar and a touch of sugar provides cooling contrast to the spicy bang bang sauce. The crisp, refreshing bites cleanse your palate between forkfuls of rich chicken.
- Miso Soup: A light miso soup served on the side makes this feel like a complete restaurant experience. The warm, savory broth is comforting alongside the bold bowl flavors.
- Asian Slaw: A quick cabbage slaw dressed with sesame oil and rice vinegar brings additional crunch and a tangy element that brightens the whole meal.
- Edamame: Steamed edamame sprinkled with sea salt adds extra protein and a fun finger-food element that my grandkids love. The mild, slightly sweet flavor complements without competing.
- Steamed Broccoli: Simple steamed broccoli florets tossed with a bit of soy sauce add nutrition and a vegetable that even picky eaters will accept.
- Pickled Ginger: A small side of pickled ginger offers a palate-cleansing element between bites, especially appreciated when you have added extra sriracha to your bowl.
If you are looking for more Asian-inspired dinner bowls, try my Korean BBQ Steak Rice Bowls or Sriracha Honey Salmon Bowls for similar bold flavors. For those who love the crispy chicken element, my Chinese Chicken with Garlic Sauce offers another satisfying weeknight option.
FAQs
Can I make Bang Bang Chicken Bowl ahead for meal prep? I recommend preparing all the components separately on Sunday and storing them in individual containers. The chicken stays crispy, the vegetables remain fresh, and you can assemble fresh bowls in minutes throughout the week.
What is the best substitute for mayonnaise in the bang bang sauce? To make a lighter version, Betty’s solution is plain Greek yogurt, which creates a tangy, creamy sauce with fewer calories. Just know it will not be quite as rich as the traditional mayo-based version.
How can I make this recipe less spicy for kids? Many home cooks find success with cutting the sriracha in half or even omitting it entirely. The sweet chili sauce alone still provides wonderful flavor without overwhelming heat.
Can I use chicken thighs instead of breasts? The best approach I have tested is using boneless, skinless thighs cut into similar-sized pieces. They stay even juicier than breasts and the cooking time remains about the same.
What if I do not have jasmine rice? I recommend any long-grain white rice, brown rice, or even cauliflower rice for a low-carb option. Each brings a slightly different texture but all work beautifully as a base for these bold flavors.
How do I keep the chicken coating crispy? To prevent this issue, make sure your oil is fully heated before adding the chicken, avoid overcrowding the pan, and let the cooked pieces rest on a wire rack instead of paper towels which can trap steam.
Bang Bang Chicken Bowl
Ingredients
Equipment
Method
- In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces in the mixture until every surface is well coated.
- Heat the vegetable oil in a large skillet over medium-high heat for 2 to 3 minutes until shimmering but not smoking. This ensures crispy, not greasy, chicken.
- Remove chicken from heat and let rest on a wire rack for 1 minute to keep the coating crispy while juices redistribute.
- In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha until completely smooth. Taste and adjust sriracha to your preferred spice level.
- To assemble the bowls, start with a generous scoop of jasmine rice as the base. Arrange the crispy chicken on one side.
- Add the shredded lettuce, diced cucumber, shredded carrots, and green onions in separate sections around the bowl for restaurant-style presentation.
- Drizzle the bang bang sauce in a zigzag pattern across the top for sauce in every bite without making the bowl soggy.
- Sprinkle with sesame seeds right before serving. Serve immediately and enjoy.
