This Bang Bang Chicken Bowl brings restaurant-quality flavor straight to your family table without the hefty price tag. Growing up in the Midwest, I learned that the best meals combine simple ingredients with big flavor, and this bowl delivers exactly that. The golden, crispy chicken paired with cool cucumber crunch and that signature creamy-spicy sauce creates the kind of satisfying dinner that has everyone asking for seconds.
I still remember the first time my grandson brought home takeout from one of those trendy bowl restaurants. The price tag made me nearly fall off my chair. But one bite of that crispy chicken with the tangy sauce, and I understood the appeal. That very evening, I set to work recreating it in my own kitchen, using techniques I’d perfected over decades of Sunday dinners and weeknight meals. After a few trials (and plenty of eager taste-testers), I landed on this version that’s become a weeknight staple in our house. The secret? A perfectly seasoned cornstarch coating that gets incredibly crispy, paired with a sauce that’s just the right balance of sweet, creamy, and spicy. Your kitchen’s about to smell incredible.
What Makes This Bang Bang Chicken Bowl So Special
This recipe combines everything I’ve learned about creating meals that work for real families, not just fancy food magazines. After making this Bang Bang Chicken Bowl dozens of times for my own family and friends, I can promise you it delivers on every front.
Here’s why this bowl belongs in your weekly rotation:
- Perfect texture contrast – The crispy fried chicken stays crunchy even with the sauce, while fresh cucumbers and carrots add that cool, satisfying snap
- Customizable heat level – Make it mild enough for the little ones or add extra sriracha for the spice lovers at your table
- Budget-friendly ingredients – Uses everyday staples like rice, chicken breast, and carrots that won’t break the bank
- Quick weeknight dinner – Comes together in about 30 minutes from start to finish
- Restaurant-quality at home – Skip the $15 takeout and make something even better in your own kitchen
- Meal prep champion – Components store beautifully separately, so you can prep ahead for busy weeks
- Fresh veggies and rich creamy sauce in every bite – Every forkful gives you that perfect balance
I’ve served this to my pickiest grandchildren and my most discerning church potluck critics, everyone leaves happy and asking for the recipe.
Ingredient Spotlight
Boneless skinless chicken breasts form the protein base of this bowl, and I always choose breasts that are similar in thickness so they cook evenly. Cut them into bite-sized pieces about 1-inch each for the perfect ratio of crispy coating to tender meat.
Cornstarch is the secret weapon that creates that incredibly crispy, almost lacquered coating on the chicken. In my kitchen, I prefer cornstarch over regular flour because it fries up lighter and crunchier, staying crisp even after you drizzle on the sauce.
Jasmine rice provides the fluffy, slightly fragrant base that soaks up all those delicious sauce drippings. I’ve found that jasmine rice has just the right texture, not too sticky, not too dry, making it ideal for bowl meals like this one.
Mayonnaise creates the creamy foundation for our signature sauce. Through trial and error, I learned that full-fat mayo gives the best texture and flavor, though you can substitute with Greek yogurt if you prefer.
Sweet chili sauce adds that perfect sweet-tangy element that balances the richness of the mayo. Betty always keeps a bottle in the pantry because it’s such a versatile ingredient for quick sauces and marinades.
Sriracha brings the heat and that distinctive garlicky kick. The beauty of this recipe is you control exactly how spicy it gets, start with one tablespoon and adjust from there based on your family’s preferences.
Fresh cucumbers and carrots provide the cool, crisp contrast that makes each bite interesting. I always choose English cucumbers because they have fewer seeds and stay crunchier, and I prefer shredding my own carrots rather than using pre-shredded for better texture.
How to Make Bang Bang Chicken Bowl
Step 1. I’ve learned that proper coating is everything for crispy chicken. Pat the chicken pieces completely dry with paper towels first. In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika, mixing thoroughly. Add your chicken pieces and toss until each piece is completely coated, pressing the cornstarch mixture into the chicken slightly to ensure it adheres well.
Step 2. Betty always starts by testing the oil temperature with a tiny piece of chicken, if it sizzles immediately and bubbles form around it, you’re ready to fry. Heat vegetable oil (about 1/2 inch deep) in a large skillet over medium-high heat until shimmering. The oil should reach about 350°F if you have a thermometer.
Step 3. Add coated chicken in a single layer, being careful not to overcrowd the pan. You may need to work in batches. After years of making this, I discovered that patience is key, resist the urge to flip too early. Cook the chicken for 3-5 minutes, turning occasionally, until each piece is golden brown and crispy on all sides. The internal temperature should reach 165°F.
Step 4. Remove the fried chicken to a wire rack or paper towel-lined plate to drain excess oil. The key I discovered is that a wire rack keeps the bottom from getting soggy, maintaining that perfect crispiness all around.
Step 5. For the famous Bang Bang Chicken Bowl sauce, whisk together mayonnaise, sweet chili sauce, and sriracha in a small bowl until completely smooth. I’ve found that letting this sit for a few minutes allows the flavors to meld beautifully. Taste and adjust the sriracha level to match your preferred heat.
Step 6. Betty’s assembly method works every time: start with a generous scoop of warm jasmine rice as your base, creating a foundation that will catch all the delicious sauce.
Step 7. Top the rice with a portion of your crispy chicken, arranging it prominently in the center. My family prefers when I arrange the toppings around the sides rather than piling everything on top, it looks restaurant-pretty and lets everyone see what they’re getting.
Step 8. Distribute the shredded lettuce, diced cucumber, and shredded carrots around the chicken, creating colorful sections that add visual appeal and textural variety to each bowl.
Step 9. Through trial and error, I learned that drizzling the sauce in a zigzag pattern over the top gives that professional look and ensures every bite gets a taste of that creamy, spicy goodness.
Step 10. Finish with a sprinkle of sesame seeds and chopped green onions for that final touch. Serve immediately while the chicken is still hot and crispy.
Keeping This Bang Bang Chicken Bowl Fresh
I typically store the components of this Bang Bang Chicken Bowl separately to maintain the best texture and flavor. The crispy chicken will stay good in an airtight container in the refrigerator for up to 3 days, though honestly, it rarely lasts that long in my house. Store the fresh vegetables separately in their own containers, cucumbers and carrots will stay crisp for 1-2 days when stored properly. The sauce keeps beautifully in a sealed jar or airtight container for up to 5 days, and the flavors actually deepen as they sit together.
Betty’s freezing method works well for the cooked chicken if you want to prep ahead. Once the chicken has cooled completely, arrange the pieces in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. This prevents the pieces from sticking together and makes it easy to grab just what you need. The chicken will maintain its quality for up to 2 months frozen, though I find the texture is best within the first month.
For the best texture, I reheat by using my air fryer at 375°F for 3-4 minutes, which restores that crispy coating beautifully. A toaster oven works wonderfully too, just spread the chicken on a baking sheet and heat at 375°F until warmed through and crispy again. Whatever you do, don’t microwave the chicken if you want to preserve that delightful crunch. Warm the rice separately in the microwave with a splash of water to refresh it, and assemble your bowl with fresh vegetables and sauce just before serving.
Perfect Partners for Bang Bang Chicken Bowl
This Bang Bang Chicken Bowl is hearty enough to stand alone, but I love rounding out the meal with complementary sides that enhance the Asian-inspired flavors.
- Crispy egg rolls – The additional crunch factor pairs perfectly with the bowl’s textures, and you can often find good quality frozen ones that bake up quickly for busy weeknights.
- Asian cucumber salad – A simple mix of sliced cucumbers, rice vinegar, sesame oil, and a touch of sugar provides a cool, refreshing contrast to the rich, spicy chicken.
- Steamed edamame – Lightly salted edamame pods make a healthy, protein-rich side that’s fun to eat and adds a pop of bright green to your table.
- Potsticker soup – A warm, comforting bowl of soup with dumplings and green onions turns this into a complete restaurant-style experience at home.
- Sesame green beans – Quickly sautéed green beans tossed with sesame oil and toasted sesame seeds add a vegetable side that complements the bowl’s flavor profile beautifully.
- Fresh fruit platter – I often serve sliced mango, pineapple, or mandarin oranges on the side, the sweet fruit provides a refreshing palate cleanser between bites of the spicy chicken.
Betty’s family always requests homemade fortune cookies for dessert when I serve this meal, though store-bought ones work just as well for completing that takeout-at-home experience.
FAQs
I recommend preparing the components separately and assembling just before serving. The chicken can be fried up to 3 days ahead and reheated in an air fryer or oven, the sauce keeps for 5 days in the fridge, and vegetables can be prepped 1-2 days in advance.
Many home cooks find success with plain Greek yogurt as a lighter alternative, though the sauce will be slightly tangier and less rich. I’ve also used a combination of half mayo and half sour cream with delicious results.
To prevent this from being too hot for sensitive palates, simply reduce or omit the sriracha and increase the sweet chili sauce slightly. You can always serve extra sriracha on the side for those who want more heat.
Bang Bang Chicken Bowl
Ingredients
Equipment
Method
- Pat chicken pieces completely dry with paper towels. In a large bowl, combine cornstarch, salt, black pepper, garlic powder, and paprika. Toss chicken pieces in the mixture until thoroughly coated, pressing the coating into the chicken to ensure it sticks.
- Heat vegetable oil (about 1/2 inch deep) in a large skillet over medium-high heat until shimmering and reaching 350°F. Test with a small piece of chicken, it should sizzle immediately.
- Add coated chicken in a single layer, being careful not to overcrowd the pan. Cook for 3-5 minutes, turning occasionally, until golden brown and cooked through to 165°F internal temperature. Work in batches if needed.
- Remove fried chicken to a wire rack or paper towel-lined plate to drain excess oil.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha until smooth. Taste and adjust sriracha to desired spice level.
- Start with a generous base of warm jasmine rice in each bowl. Top with a portion of crispy cooked chicken.
- Arrange shredded lettuce, diced cucumber, and shredded carrots around the chicken. Drizzle the spicy mayo sauce over the top.
- Sprinkle with sesame seeds and chopped green onions. Serve immediately while chicken is hot and crispy.
