If you’re craving a fresh and spicy meal that’s both satisfying and easy to whip up, this Bang Bang Chicken Bowl Recipe is a total winner. Perfect for a busy weeknight or a casual weekend dinner, it layers crispy chicken, crunchy veggies, and a creamy, spicy sauce over jasmine rice for a bowl that’s packed with flavor and texture.
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Why You’ll Love This
I love how this Bang Bang Chicken Bowl Recipe hits all the marks — crispy, creamy, spicy, and fresh. It makes dinner feel like a little celebration without a ton of fuss.
- Reliable Texture, Great Flavor: The cornstarch coating crisps up beautifully keeping chicken juicy inside.
- Crisp–Golden Finish: Searing in a hot pan gets the perfect golden crunch you want every time.
- Pantry-Friendly Ingredients: Most items are staples or easy to find, ideal for last-minute meals.
- Weeknight Easy, Weekend Worthy: It takes under 30 minutes but tastes like you took your time.
Ingredient Snapshot
Choosing fresh, good-quality ingredients really lifts this Bang Bang Chicken Bowl Recipe—here's how to pick the best each time.
- Chicken breasts: Look for firm, fresh chicken without excess liquid for the best texture.
- Cornstarch: This creates that satisfyingly crisp coating, much lighter than flour.
- Mayonnaise: Use a good-quality mayo; it balances heat and creaminess perfectly.
- Sweet chili sauce: Adds sweetness and mild tang; if you prefer less sugar, choose a lighter variety.
- Sriracha: Adjust this according to how spicy you like your bowl—start small and add more if you want.
- Jasmine rice: Its fragrant aroma is key—it makes the bowl feel more authentic and comforting.
- Fresh veggies: Crisp lettuce, cucumber, and shredded carrots add great crunch and freshness.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Bang Bang Chicken Bowl Recipe
Step 1 — Set Up & Season
Start by patting your chicken pieces dry—that helps the cornstarch stick perfectly. In a large bowl, toss together cornstarch, salt, black pepper, garlic powder, and paprika. Then, add the chicken pieces and coat them evenly in this mixture. You’ll notice the chicken starts to get that delightful light dusting essential for crispiness. Taking a few extra minutes here sets you up for success.
Step 2 — Sear, Toast, or Mix
Heat your vegetable oil in a skillet over medium-high. When it shimmers, arrange the coated chicken pieces in one layer—don’t overcrowd the pan or they’ll steam instead of crisp. Cook them for about 5 to 7 minutes, turning every couple minutes to brown all sides evenly. You’re aiming for a golden crust that’s satisfyingly crunchy while keeping the inside tender and juicy. Once done, transfer the chicken to a plate lined with paper towels to absorb excess oil.
Step 3 — Finish for Best Texture
While the chicken cooks, mix mayonnaise, sweet chili sauce, and sriracha in a small bowl until smooth. Give it a taste and adjust the heat as you like—it’s a great way to personalize your Bang Bang Chicken Bowl Recipe. When ready to assemble, spoon jasmine rice into bowls, layer on the crispy chicken, and pile on shredded lettuce, cucumber, carrots, and green onions. Drizzle generously with the spicy mayo sauce and sprinkle on sesame seeds if you like. Serve immediately to enjoy every crunchy, creamy bite.
Smart Little Tips
Having made this Bang Bang Chicken Bowl Recipe multiple times, I’ve learned some small tweaks that make a big difference in texture and flavor. These tips will have you feeling like a pro in no time.
- Doneness Cue: Chicken is cooked when it’s golden all over and registers 165°F internally.
- Temperature Trick: Keep your oil hot but not smoking to avoid burning the coating.
- Make-Ahead Move: Prep the sauce and chop veggies the day before to speed up assembly.
- Avoid This Pitfall: Don’t skip drying your chicken pieces – moisture ruins crispiness.
Serving Ideas
Finishing Touches
I love finishing the bowls with a handful of freshly chopped green onions and a sprinkle of toasted sesame seeds—they add that subtle crunch and nutty flavor that elevates every bite. The spicy mayo drizzle ties everything together, offering creamy heat that’s just right. Using crisp lettuce and fresh cucumber adds contrast to the warm, crispy chicken and soft rice, balancing the textures beautifully.
Pair It With
This Bang Bang Chicken Bowl Recipe pairs wonderfully with a light cucumber salad or a simple miso soup if you want something warm on the side. For an extra crunch, I sometimes serve it with crispy wonton chips or a tangy pickled vegetable mix, which refreshes the palate between spicy bites.
Easy Plating Upgrades
If you’re serving guests or want to dress this up, consider adding avocado slices or fresh cilantro leaves on top. A wedge of lime on the side offers a bright squeeze that cuts through the richness. Using colorful bowls and arranging each element in neat sections lets everyone appreciate the gorgeous layers before digging in.
Make-Ahead, Store & Reheat
Storing Leftovers
Store leftover Bang Bang Chicken Bowl ingredients separately in airtight containers to keep everything fresh—especially the chicken and sauce. The chicken will stay tender and crispy for up to 3 days in the fridge, but veggies could wilt faster if mixed in too early.
Freezing Tips
The crispy chicken doesn’t freeze as well once cooked, as it can get soggy after thawing. However, you can freeze fully cooked plain chicken pieces before saucing and assembling. Thaw overnight in the fridge and crisp up in a skillet before adding sauce and veggies for best results.
Reheating Bang Bang Chicken Bowl Recipe Without Drying Out
To reheat, I recommend warming the chicken gently in a skillet over medium heat with a splash of oil to revive crispiness. You can microwave rice and veggies separately with a damp paper towel to keep moisture balanced. Avoid microwaving chicken directly on high, as it tends to dry out quickly. An air fryer set to 350°F for 3-5 minutes also works wonders.
Frequently Asked Questions
Absolutely! Chicken thighs tend to be juicier and more forgiving, so they work really well in this recipe. Just make sure to cut them into bite-size pieces and adjust cooking time since thighs might cook a bit faster.
The sauce has a nice kick from the sriracha but is balanced by creamy mayo and sweet chili sauce. You can easily adjust the heat by adding more or less sriracha depending on your spice tolerance.
Yes! Cornstarch gives the chicken a light, crispy texture that flour can’t quite replicate. It’s key to achieving that perfect crunch in this Bang Bang Chicken Bowl Recipe.
Yes, just make sure your sweet chili sauce and sriracha are gluten-free brands. Cornstarch is naturally gluten-free, so this recipe adapts well to gluten-free cooking.
Final Thoughts
This Bang Bang Chicken Bowl Recipe is one of those meals that keeps me coming back for more—super tasty, quick to prepare, and endlessly satisfying. Whether you’re new to making homemade Asian-inspired bowls or a seasoned home cook, you’ll appreciate how simple ingredients come together in harmony. I hope you enjoy this dish as much as I do—it’s definitely become a go-to in my dinner rotation!
PrintPrint Recipe
Bang Bang Chicken Bowl Recipe
A vibrant Bang Bang Chicken Bowl featuring crispy coated chicken tossed in a spicy mayo sauce, served over jasmine rice with fresh vegetables for a flavorful and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
- Diet: Halal
Ingredients
Main Ingredients
- 2 cups cooked jasmine rice
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ cup cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ cup vegetable oil (for frying)
Sauce
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
Vegetables and Garnish
- 1 cup shredded lettuce
- 1 cup diced cucumber
- ½ cup shredded carrots
- ¼ cup chopped green onions
- Sesame seeds for garnish (optional)
Instructions
- Prepare the Coating: In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces in the mixture until they are evenly coated.
- Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the coated chicken pieces in a single layer. Cook for 7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove from heat and set aside.
- Make the Spicy Mayo Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha until smooth. Adjust the amount of sriracha to achieve your desired spice level.
- Assemble the Bowls: Start each bowl with a base of cooked jasmine rice. Top with the cooked chicken pieces, then add shredded lettuce, diced cucumber, shredded carrots, and chopped green onions.
- Finish and Serve: Drizzle the spicy mayo sauce generously over the assembled bowl and sprinkle with sesame seeds if using. Serve immediately for the best flavor and texture.
Notes
- For a gluten-free version, substitute cornstarch with a gluten-free flour blend and ensure sweet chili sauce is gluten-free.
- Adjust the sriracha quantity based on your preferred spice tolerance.
- Use leftover cooked chicken and rice to reduce prep time for meal prep.
- To make it lighter, swap mayonnaise for a low-fat or yogurt-based alternative.
- Adding fresh herbs like cilantro or basil can enhance the flavor profile.
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