If you’re craving a restaurant-quality meal that’s creamy, crunchy, and packed with flavor, this Bang Bang Chicken Bowl is a must-try. Inspired by the popular Bang Bang shrimp dish, this recipe swaps shrimp for juicy chicken and layers it over fluffy rice with fresh veggies and a sweet, spicy, creamy sauce that will keep you coming back for more.

Why You’ll Love This Recipe

  • Bold flavor – The signature Bang Bang sauce is sweet, tangy, and lightly spicy.
  • Easy prep – Simple ingredients and quick cooking make it perfect for busy weeknights.
  • Customizable – Serve with rice, quinoa, noodles, or even a salad base.
  • Better than takeout – Fresh, wholesome ingredients with a homemade touch.

Ingredients

For the Chicken

  • 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • 1 cup buttermilk (or regular milk with a squeeze of lemon)
  • 1 cup cornstarch (or all-purpose flour)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon salt and ½ teaspoon black pepper
  • 2 tablespoons vegetable oil (for pan frying)

For the Bang Bang Sauce

  • ½ cup mayonnaise
  • ¼ cup sweet chili sauce
  • 2 tablespoons honey or sugar
  • 1–2 teaspoons sriracha (adjust for spice level)
  • 1 teaspoon rice vinegar (optional, for tang)

For the Bowl

  • 2 cups cooked white or brown rice (or cauliflower rice for a low-carb option)
  • 1 cup shredded lettuce or cabbage
  • 1 cup diced cucumber or sliced avocado
  • 1 cup shredded carrots or edamame
  • Optional toppings: sliced green onions, sesame seeds, lime wedges

Instructions

1. Marinate the Chicken

Place chicken pieces in a bowl with buttermilk. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to tenderize and add flavor.

2. Make the Sauce

In a small bowl, whisk together mayonnaise, sweet chili sauce, honey, sriracha, and rice vinegar until smooth. Adjust the spice level to taste and set aside.

3. Coat and Cook the Chicken

In a shallow dish, mix cornstarch, garlic powder, paprika, salt, and pepper. Remove chicken from the marinade and dredge in the cornstarch mixture, shaking off excess.
Heat vegetable oil in a large skillet over medium-high heat. Cook chicken in batches for 4–6 minutes per side until golden and cooked through. Transfer to a plate lined with paper towels.

4. Assemble the Bowls

Divide rice among serving bowls. Top with lettuce or cabbage, cucumbers, carrots, and cooked chicken. Drizzle generously with Bang Bang sauce. Garnish with green onions, sesame seeds, or lime wedges if desired.

Tips for Success

  • Crispy chicken: Pat the chicken dry before dredging to help the coating stick and crisp up.
  • Healthier option: Skip frying and bake chicken at 400°F (200°C) for 18–20 minutes or air fry at 375°F for 12–14 minutes.
  • Meal prep: Store cooked chicken and sauce separately to keep the coating crispy. Assemble just before eating.
  • Make it a salad: Swap the rice for extra greens and drizzle with sauce for a lighter bowl.

Serving Suggestions

Pair your Bang Bang Chicken Bowl with:

  • Steamed broccoli or roasted vegetables for extra fiber.
  • A side of miso soup or a light Asian cucumber salad.
  • A refreshing iced green tea or sparkling lime water to balance the spice.

Final Thoughts

This Bang Bang Chicken Bowl delivers the perfect combination of creamy, spicy, and crunchy in every bite. Whether you’re cooking for a weeknight dinner, meal prepping for lunches, or impressing guests with a vibrant and flavorful dish, this recipe is a guaranteed hit.

Categorized in:

Lunch,