The Bang Bang Chicken Bowl is a delicious mix of crispy chicken tossed in a spicy, creamy sauce, served over a bed of fluffy rice and fresh veggies. It’s got that perfect balance of crunchy, spicy, and cool with a little hint of sweetness that makes it so fun to eat. The sauce usually has a kick from chili sauce and a smooth, tangy flavor from mayo, making every bite exciting and satisfying.
I love making this bowl when I want something quick but full of flavor. The best part is that you can use leftover chicken or cook it fresh, and the sauce comes together easily with just a few ingredients. I always add more veggies like shredded cabbage or sliced cucumber for a nice crunch that cuts through the creamy sauce. It’s one of those meals that feels special without needing a lot of fuss.
When I serve Bang Bang Chicken Bowls, I like to sprinkle a little fresh cilantro or green onion on top for color and extra flavor. It’s great as a lunch or dinner, especially when you want something bright and tasty that fills you up. Plus, the leftovers are just as good the next day for a quick meal. I find myself reaching for this recipe whenever I want a simple dish that feels like a treat.
Key Ingredients & Substitutions
Chicken: Thighs stay juicy and tender but breasts work fine too if you prefer leaner meat. Just watch the cooking time to avoid dryness.
Rice: Jasmine or sushi rice is perfect for its sticky texture. Brown rice or quinoa can be good swaps for a healthier twist.
Mayonnaise & Sweet Chili Sauce: These create the creamy, spicy bang bang sauce. Use vegan mayo for a dairy-free option. If you don’t have sweet chili sauce, mix honey with a bit of hot sauce.
Veggies: Crisp cabbage, carrot, and cucumber add freshness and crunch. Feel free to swap in bell peppers or snap peas for variety.
How Do You Get the Chicken Crispy and Juicy?
Cooking chicken thighs or breasts so they’re crispy outside yet juicy inside can be tricky. Here’s how I do it:
- Pat the chicken dry with paper towels for better browning.
- Don’t overcrowd the pan—give pieces space to crisp up.
- Cook over medium-high heat to get a golden crust, then lower heat slightly if it starts darkening too fast.
- Rest the cooked chicken for a few minutes before slicing to keep juices locked in.
These steps help keep the chicken moist and flavorful with a nice bite on the outside.
Equipment You’ll Need
- Skillet or frying pan – I like using a non-stick skillet for easy cleanup and even browning.
- Measuring spoons and cups – for accurate seasoning and sauce measurements.
- Cutting board and knife – for slicing chicken and preparing veggies.
- Mixing bowls – to stir together the sauce and hold chopped ingredients.
- Rice cooker or pot – to cook your rice perfectly.
- Spatula or tongs – for flipping chicken and serving.
Flavor Variations & Add-Ins
- Protein swap: Use shrimp, tofu, or even beef strips if you prefer a different protein.
- Spicy level: Add more sriracha or chopped jalapeños for extra heat.
- Extra crunch: Toss in chopped peanuts or crispy onions on top.
- Extra veggies: Try bell peppers, edamame, or bean sprouts for more color and texture.
Bang Bang Chicken Bowl
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked white jasmine rice or sushi rice
- 2 boneless, skinless chicken thighs (or breasts), pounded slightly flat
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil or vegetable oil
Bang Bang Sauce:
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce (adjust to taste)
- 1 tbsp sriracha sauce (optional, for extra heat)
Fresh Veggies & Garnishes:
- 1 cup shredded purple cabbage
- ½ cup shredded carrot
- ½ cup thinly sliced cucumber
- 2 tbsp chopped scallions (green onion)
- 1 lime, cut into wedges
- Optional: sesame seeds, extra chopped scallions for garnish
How Much Time Will You Need?
This recipe takes about 25 minutes total: 10 minutes to prepare and season the chicken and veggies, about 12 minutes to cook the chicken, and a few minutes to mix the sauce and assemble your bowls.
Step-by-Step Instructions:
1. Season the Chicken:
In a small bowl, mix together garlic powder, onion powder, paprika, salt, and black pepper. Rub this seasoning evenly over both sides of the chicken thighs or breasts.
2. Cook the Chicken:
Heat the oil in a skillet over medium-high heat. Add the chicken and cook for about 5 to 6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the pan and let it rest for 5 minutes to lock in juices. Then slice into strips.
3. Make the Bang Bang Sauce:
While the chicken rests, mix mayonnaise, sweet chili sauce, and sriracha (if you like it spicy) together in a small bowl. Taste and adjust sweetness or heat as you prefer.
4. Assemble Your Bang Bang Chicken Bowl:
Divide the cooked rice evenly into bowls. Arrange the sliced chicken over the rice. Add shredded cabbage, carrot, and cucumber slices around the chicken for color and crunch.
5. Add Sauce and Garnishes:
Dollop the bang bang sauce over the chicken and veggies. Drizzle extra sweet chili sauce if you want a little more flavor. Sprinkle chopped scallions on top. Add lime wedges on the side so you can squeeze fresh lime juice over the bowl just before eating.
6. Serve and Enjoy!
Serve immediately while everything is fresh and tasty. Enjoy your creamy, spicy, and crunchy Bang Bang Chicken Bowl!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure the chicken is fully thawed before cooking. Thaw in the fridge overnight or place it in a sealed bag and submerge in cold water for faster thawing. Pat dry before seasoning to help it crisp up nicely.
Can I Make the Bang Bang Sauce Ahead of Time?
Absolutely! The sauce can be made a day in advance and stored in the fridge in an airtight container. Just give it a good stir before using to ensure it’s smooth and creamy.
How Should I Store Leftovers?
Store leftover chicken, rice, and veggies separately in airtight containers in the fridge for up to 3 days. Reheat the chicken gently in a skillet or microwave, then assemble your bowl fresh to keep veggies crisp.
Can I Substitute the Rice?
Yes, feel free to use brown rice, cauliflower rice, or quinoa as healthier or low-carb options. Just adjust cooking times and liquid amounts as needed for each grain or vegetable base.
