Bang Bang Chicken Bowl is a fun and tasty meal that brings together crispy chicken, fresh veggies, and a spicy, creamy sauce all in one bowl. The chicken has a nice crunchy coating that pairs perfectly with the cool crunch of cucumber and the bright flavors of cilantro and lime. It’s a bowl full of textures and flavors that just work so well together.
I love making this dish because it’s easy to put together but feels special enough to serve for dinner when friends come over. The secret to the sauce is mixing a little mayo, sriracha, and honey to get just the right balance of spicy and sweet. I always make a little extra sauce because I can’t help but drizzle it all over my bowl—it just makes everything taste better!
One of my favorite things about the Bang Bang Chicken Bowl is how flexible it is. You can swap the chicken for tofu if you want, or add your favorite veggies to change things up. I often eat it with some steamed rice or even toss everything into lettuce wraps for a fresh twist. It’s one of those dishes that brightens up any weeknight meal and fills you up happily.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless thighs for their juiciness and flavor, but chicken breasts work just as well if you prefer leaner meat.
Rice: Jasmine or sushi rice give a nice sticky texture that holds the bowl together. You can swap with brown rice or cauliflower rice for a healthier option.
Vegetables: Purple cabbage, cucumber, and carrots add a refreshing crunch and color. Feel free to swap in bell peppers, snap peas, or shredded lettuce.
Bangs Bang Sauce: Mayonnaise and sriracha make this creamy and spicy. If you want it lighter, try Greek yogurt instead of mayo. Adjust sriracha to your spice tolerance.
Lime: The fresh lime wedge adds a bright finish and cuts through the richness. Don’t skip it—it’s a simple touch that lifts all the flavors.
How Do I Cook Chicken So It’s Juicy and Crispy For This Bowl?
The key is cooking chicken evenly over medium-high heat to get a golden crust without drying it out:
- Pat chicken dry to remove moisture, which helps with crisping.
- Season with salt and pepper right before cooking.
- Heat oil in the pan until shimmering but not smoking.
- Cook chicken about 5-6 minutes per side without moving it around too much.
- Let rested chicken sit a few minutes to seal the juices before slicing thinly.
This method gives you flavorful, tender chicken with a nice crust—perfect for balancing the fresh veggies and spicy sauce.
Equipment You’ll Need
- Small pot with lid – for cooking rice, I like it because it keeps the rice tender and fluffy.
- Skillet or frying pan – to cook the chicken until crispy and golden.
- Mixing bowls – for making the sauce and prepping vegetables, making everything easier to manage.
- Knife and cutting board – essential for slicing chicken and vegetables safely and quickly.
- Measuring spoons and cups – to keep your flavors balanced and accurate.
- Serving bowls – to assemble and enjoy your colorful bowls easily.
Flavor Variations & Add-Ins
- Swap chicken for tofu or shrimp – for different textures or if you’re vegetarian.
- Add sliced bell peppers or snap peas – to introduce extra crunch and sweetness.
- Mix in chopped cilantro or basil – for a fresh herbal note.
- Use low-fat Greek yogurt instead of mayo – to make a lighter, tangy sauce.
Bang Bang Chicken Bowl
Ingredients You’ll Need:
For the Chicken & Rice:
- 2 boneless, skinless chicken thighs or breasts
- 1 cup white jasmine or sushi rice
- 1/4 teaspoon salt (for rice)
- 1 teaspoon olive oil or vegetable oil
- Salt and pepper to taste
For the Vegetables & Toppings:
- 1/2 cup thinly sliced purple cabbage
- 1/2 cup julienned or shredded carrots
- 1/2 cup thinly sliced cucumber
- 2 green onions, sliced thin (some reserved for garnish)
- 1 lime wedge
- 1 teaspoon sesame seeds (optional)
For the Bang Bang Sauce:
- 1/4 cup mayonnaise
- 1 tablespoon sriracha sauce (plus extra for drizzling)
- 1 teaspoon honey
Time Needed:
This whole recipe takes about 35-40 minutes. You’ll spend around 15 minutes cooking the rice, 10-12 minutes cooking and resting the chicken, and then 10-15 minutes prepping the veggies and assembling everything. It’s a quick and colorful meal!
Step-by-Step Instructions:
1. Cook the Rice:
Rinse the rice under cold water until it runs clear to remove excess starch. In a small pot, combine the rice, water, and salt. Bring it to a boil, then reduce heat to low and cover. Let it simmer gently for about 15 minutes until all the water is absorbed. Turn off the heat and keep the pot covered for 10 minutes to finish steaming. Fluff with a fork just before serving.
2. Make the Bang Bang Sauce:
In a small bowl, mix together the mayonnaise, sriracha, and honey until smooth. Taste and adjust the level of heat by adding more or less sriracha, depending on how spicy you like it.
3. Cook the Chicken:
Pat the chicken dry and season lightly with salt and pepper. Heat the oil in a skillet over medium-high heat. Add the chicken and cook for about 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the pan and let it rest a few minutes before slicing it thinly to keep it juicy.
4. Prep Your Veggies:
While the chicken rests, thinly slice the cucumber and purple cabbage. Julienne or shred the carrots. Slice the green onions, keeping a few slices back for garnish later.
5. Assemble Your Bowl:
Divide the cooked rice evenly into bowls. Arrange the sliced chicken over the rice. Add the purple cabbage, carrots, and cucumber around the chicken. Place a generous dollop of the Bang Bang sauce on the side or drizzle over the chicken.
6. Finish and Serve:
Drizzle extra sriracha over your bowl if you like it spicy. Sprinkle with the reserved green onions and sesame seeds if using. Don’t forget the lime wedge—squeeze fresh lime juice over your bowl just before eating for a zesty brightness that complements all the flavors.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry well to help achieve a nice crispy sear.
Can I Make the Bang Bang Sauce Ahead of Time?
Absolutely, you can prepare the sauce up to 2 days in advance and keep it refrigerated in an airtight container. Stir well before serving.
How Should I Store Leftovers?
Store any leftover chicken and rice separately in airtight containers in the fridge for up to 3 days. Reheat gently on the stove or microwave and add extra sauce to freshen it up.
What Can I Substitute for Rice?
If you want a lower-carb option, try cauliflower rice or quinoa — both work well as a base for this bowl and add their own unique texture.
