Bang Bang Chicken Bowl: Irresistibly Delicious Recipe!

Let me introduce you to your new favorite dinner: the Bang Bang Chicken Bowl. It’s everything you want in a meal—crispy, juicy chicken tossed in a creamy, sweet-and-spicy sauce, served over fluffy rice with crisp veggies and a drizzle of that magical bang bang sauce over the top.

This is one of those meals that feels like takeout (in the best way possible), but is super easy to make at home. It’s satisfying, bold, and a little addictive—in fact, I usually make a double batch just to have leftovers for lunch. The real star here is the sauce. That bang bang sauce is creamy, tangy, slightly spicy, and perfectly sweet. You’ll want to put it on everything.

I first made this on a whim when I was craving something like a spicy chicken sandwich or an Asian-style rice bowl but didn’t want to commit to a complicated recipe. I had some chicken, rice, and sriracha, and after a little tinkering with the sauce, this beauty was born. It’s been on repeat ever since.

Why You’ll Love This Recipe

• Crispy, saucy chicken: Lightly coated, pan-seared, and tossed in creamy bang bang sauce—every bite is packed with flavor.
• Sweet, spicy, and tangy: That sauce has it all. It’s mayo-based, but with a kick from sriracha and a bit of sweetness from honey or sugar.
• Complete bowl meal: You’ve got your protein, carbs, and veggies in one delicious dish.
• Easy to customize: Swap the chicken for tofu or shrimp, use brown rice or quinoa, load it with extra veggies—the options are endless.
• Great for meal prep: Make everything ahead and assemble when you’re ready to eat.

This bowl hits all the notes: crunchy, creamy, spicy, and fresh. Whether you’re feeding a crowd or just making a quick dinner for one, this recipe is a guaranteed winner.

Preparation Time and Servings

• Total Time: 30 minutes
• Servings: 4
• Calories per serving: 510
• Protein: 32g | Carbs: 35g | Fat: 26g

Ingredients

Here’s what you’ll need to make these Bang Bang Chicken Bowls:

For the Chicken:

• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• 1/3 cup cornstarch (for that crisp coating)
• Salt and black pepper, to taste
• 2 tablespoons oil (vegetable, avocado, or canola)

For the Bang Bang Sauce:

• 1/3 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon sriracha (adjust to taste)
• 1 tablespoon honey or sugar
• 1 teaspoon rice vinegar or lime juice (for balance)

For the Bowls:

• 2 cups cooked white or brown rice
• 1 cup shredded carrots
• 1 cup shredded cabbage or coleslaw mix
• 1 cucumber, thinly sliced or julienned
• 2 green onions, chopped
• Sesame seeds (optional, for garnish)
• Extra sriracha or sweet chili sauce, for drizzling

Optional Add-ons:

• Avocado slices
• Pickled red onions
• Fresh cilantro or mint
• Crushed peanuts for crunch

Step-by-Step Instructions

1. Make the Bang Bang Sauce

• In a small bowl, whisk together mayo, sweet chili sauce, sriracha, honey, and rice vinegar until smooth.
• Taste and adjust the heat and sweetness as needed. Set aside.

Tip: You can make this ahead and store in the fridge—it keeps for up to a week.

2. Cook the Chicken

• Pat the chicken pieces dry with paper towels and season with a bit of salt and pepper.
• Toss the chicken in cornstarch until evenly coated.
• Heat oil in a large skillet over medium-high heat.
• Add the chicken in a single layer (work in batches if needed) and cook for 4–5 minutes per side, until golden brown and cooked through.
• Remove from the pan and transfer to a paper towel-lined plate.

Optional: For extra crispiness, air fry or bake the chicken at 400°F until golden and cooked through.

3. Toss with Sauce

• While the chicken is still warm, toss it with about 2/3 of the bang bang sauce.
• Reserve the rest for drizzling on top of the bowls.

4. Assemble the Bowls

• Start with a scoop of rice as your base.
• Add your veggies—shredded carrots, cabbage, cucumber slices, green onions.
• Pile on the bang bang chicken.
• Drizzle with the remaining sauce.
• Sprinkle with sesame seeds or add your favorite toppings like avocado or pickled onions.

How to Serve

These bowls are best served fresh, warm, and fully loaded. Here are some fun ways to switch it up:

• Over greens: Make it into a bang bang chicken salad with romaine, spring mix, or spinach.
• With noodles: Skip the rice and use rice noodles or soba noodles instead.
• In lettuce wraps: Use butter lettuce for a lighter, hand-held version.
• Kid-friendly style: Serve the chicken and rice plain with a little sauce on the side.

Additional Tips

1. Don’t skip the cornstarch—it gives the chicken that perfect light crust.
2. Use chicken thighs for juicier bites that stay tender even if slightly overcooked.
3. Make it spicier by adding extra sriracha to the sauce or a pinch of red chili flakes.
4. Prep the veggies ahead so assembling the bowls is quick and easy.
5. Double the sauce if you’re a sauce lover—you’ll want it on everything.

Recipe Variations

There are so many ways to make this bowl your own:

• Bang Bang Shrimp Bowl: Use peeled, deveined shrimp instead of chicken. Cook quickly in a hot pan, toss in sauce.
• Vegetarian/Vegan Option: Use crispy tofu or roasted chickpeas. Sub vegan mayo for the sauce.
• Gluten-Free: Use gluten-free soy sauce in the chili sauce if needed and double-check the mayo ingredients.
• Low-Carb: Serve over cauliflower rice or greens.
• Sweet and Tangy Twist: Add a splash of pineapple juice to the sauce and serve with grilled pineapple chunks.

Serving Suggestions

Here’s how to round out the meal:

• Side Dishes:
  • Steamed edamame
  • Garlic sautéed green beans
  • Miso soup or clear broth soup
• Drinks:
  • Iced green tea
  • Sparkling lime water
  • A mint-lemonade or cucumber mocktail
• For kids:
  • Serve deconstructed: rice, plain chicken, veggies on the side with a little dip of sauce

Freezing and Storage

• Storage: Store the cooked chicken, rice, and sauce separately in airtight containers. Veggies are best prepped fresh or stored dry.
• Fridge: Keeps for 3–4 days.
• Reheat: Gently reheat chicken and rice in the microwave. Add sauce after reheating for best texture.
• Freezing: The chicken can be frozen after cooking (without sauce). Thaw and toss in fresh sauce before serving.

Special Equipment

Nothing fancy needed, but here’s what helps:

• Large non-stick skillet: For getting the perfect sear on the chicken.
• Mixing bowls: For tossing and prepping the sauce and veggies.
• Mandoline or julienne peeler: For perfectly thin cucumber and carrots.

FAQ

Can I bake the chicken instead of pan-frying?
Yes! Bake at 400°F for 20–25 minutes or until golden and cooked through. A light spray of oil helps crisp it up.

Is this recipe spicy?
It has a gentle kick from the sriracha, but you can tone it down or dial it up to your liking.

Can I use store-bought bang bang sauce?
Sure! But homemade is fresher, and you can control the sweetness and spice.

What can I use instead of mayo?
Plain Greek yogurt or a vegan mayo both work as a base for the sauce.

Can I make this ahead?
Absolutely! Prep all components and store separately. Assemble fresh when ready to eat.

Is it okay to serve cold?
Yes! It actually tastes great as a cold rice bowl, especially in summer.

What kind of rice should I use?
Jasmine or basmati rice are great choices. Brown rice or sushi rice work too.

Can I make it dairy-free?
This recipe is already dairy-free—just check your mayo and chili sauce labels to be sure.

How long does the sauce last in the fridge?
Up to one week, stored in an airtight container.

What veggies work best?
Crisp, fresh ones—think shredded cabbage, carrots, cucumber, radish, or even edamame.

Conclusion

This Bang Bang Chicken Bowl is everything you want in a quick, flavor-packed dinner. It’s creamy, crispy, spicy-sweet, and so easy to make with pantry staples. Whether you’re cooking for your family, meal prepping lunches, or just want something better than takeout, this bowl delivers every time.

Try it out and let me know how it goes—leave a comment, share a photo, or tag me on Instagram. I’d love to see your bang bang bowls in action!

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