Bang Bang Chicken Bowl is my go-to for nights when I want something bright, comforting, and just a little bit spicy. This Bang Bang Chicken Bowl brings together crunchy, golden-browned chicken coated in a light cornstarch crust, a creamy sweet-spicy sauce, and crisp seasonal vegetables over fluffy jasmine rice — a balance of textures and flavors that feels both indulgent and fresh. If you love comforting from-scratch meals that come together quickly and showcase simple, pantry-friendly ingredients, this recipe is worth trying. If you enjoy rice bowls with bold flavors, you might also appreciate this chicken burrito bowl recipe for another easy weeknight option.
Ingredients & Equipment
Ingredients
- 2 cups cooked jasmine rice
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 cup vegetable oil for frying
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 cup shredded lettuce
- 1 cup diced cucumber
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- Sesame seeds for garnish (optional)
Brief notes:
- The ingredient list above is designed for 3–4 servings. If you want a lighter bowl, reduce the rice or increase the vegetables.
- Sweet chili sauce is the backbone of the “bang” — use your favorite brand or make a simple substitute (see FAQ).
- If you prefer less mayo, swap half the mayo for plain Greek yogurt for tang and a lighter sauce.
Equipment and helpful tools
- Large bowl (for coating chicken)
- Large skillet or frying pan (nonstick or cast iron works well)
- Tongs or spatula
- Small bowl (for sauce)
- Measuring cups and spoons
- Paper towels or wire rack (for draining fried chicken)
- Optional: blender or small whisk (to emulsify the sauce)
- Helpful tools: an instant-read thermometer (to check chicken internal temp), baking tray (if you choose to oven-bake), and an air fryer if you’d like an alternative cooking method.
Step-by-Step Instructions (with tips)
Prepare the chicken coating
- In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Mix well so the seasoning is evenly distributed.
- Toss the chicken pieces in the mixture until each piece is well coated. Press the cornstarch gently so it adheres evenly — this gives a crisp exterior when cooked.
Tip: If the coating feels too dusty, lightly spray or drizzle a teaspoon of oil over coated pieces and toss — this helps the cornstarch brown more evenly in the pan.
Fry the chicken
- Heat the vegetable oil in a large skillet over medium-high heat. The pan should be hot but not smoking; a drop of water should sizzle when it hits the oil.
- Add the coated chicken pieces in a single layer (work in batches if necessary so they don’t crowd). Cook for about 5–7 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F / 74°C).
- Remove chicken to a paper towel-lined plate or a wire rack to drain and rest for a minute.
Tip: Keep the oil at a steady temperature. If the chicken browns too quickly, lower the heat to finish cooking through without burning. Use a thermometer to check background oil temp if you like precision (350°F is a typical frying temp for these small pieces).
Variation: Oven-baked or air-fryer method
- Oven-bake: Preheat oven to 425°F (220°C). Place coated chicken on an oiled baking tray or a tray lined with parchment. Lightly spray with oil and bake 15–20 minutes, flipping once until golden and cooked through.
- Air-fryer: Preheat your air fryer to 400°F (200°C). Arrange pieces in a single layer and cook 8–12 minutes, shaking halfway, until crisp and cooked.
Tip: Baking or air-frying gives a similar texture with less oil — a great option for lighter bowls.
Make the bang bang sauce
- In a small bowl, mix together the mayonnaise, sweet chili sauce, and sriracha until smooth. Taste and adjust sriracha to your desired spice level.
- If you prefer a thinner sauce, whisk in up to 1 tablespoon water or rice vinegar to reach your ideal drizzling consistency.
Tip: For a creamier, silkier sauce, blend briefly in a small blender or use an immersion blender. Add a squeeze of lime for brightness or a pinch of sugar if your sweet chili sauce is very tangy.
Assemble the bowls
- Start with a warm base of jasmine rice (about 1/2 to 1 cup per bowl depending on appetite).
- Top with a generous portion of the cooked chicken.
- Add shredded lettuce, diced cucumber, shredded carrots, and green onions.
- Drizzle the spicy mayo sauce over the top and sprinkle with sesame seeds if desired.
- Serve immediately.
Tip: For extra crunch and flavor, add crushed peanuts, thinly sliced radish, or pickled red onions. A wedge of lime on the side adds bright acidity that really lifts the dish.
Variations and flavor suggestions
- Protein swaps: Try shrimp, tofu, or thin-sliced pork in place of chicken. For tofu, press well and toss in cornstarch, then pan-fry until golden.
- Sauce variations: Mix a tablespoon of honey into the sauce for extra sweetness, or swap sweet chili sauce for a mix of hoisin and chili garlic sauce for a different flavor profile.
- Grain swaps: Serve over brown rice, quinoa, or cauliflower rice for a lighter option.
- Seasonal tweaks: In spring and summer, add sliced avocado, edamame, or fresh herbs like cilantro; in cooler months, serve with roasted broccoli or quick-pickled carrots for warmth and tang.
If you like meals with warm broth and bold aromatics, consider trying this comforting ginger garlic chicken noodle soup as a cozy side or alternate weeknight dinner.
Storage, Freezing & Make-Ahead Tips
Make-ahead
- Prepare components ahead: Cook the rice and chicken earlier in the day and store separately in airtight containers in the refrigerator. Mix the sauce and keep it chilled; drizzle right before serving.
- Vegetables: Shred lettuce and carrots and dice cucumbers up to a day ahead, storing them in separate airtight containers to preserve texture.
Refrigerator storage
- Store chicken in an airtight container for up to 3–4 days.
- Store sauce separately for up to 4–5 days. If the sauce thickens in the fridge, give it a good stir and add a splash of water or vinegar to loosen.
- Assembled bowls with wet ingredients (sauce, cucumber) will become soggy; keep components separate for best freshness.
Freezing
- Cooked chicken can be frozen, but texture changes slightly: place cooled chicken pieces on a tray to flash-freeze, then transfer to a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator overnight and re-crisp in a skillet or air fryer before serving.
- Do not freeze assembled bowls with raw lettuce or mayonnaise-based sauce — mayo can separate in the freezer. Instead, freeze chicken and rice separately and thaw/reheat as needed.
Portioning advice
- For meal prep, portion rice and chicken into microwave-safe containers, keep veggies and sauce in separate small containers, and assemble the day you eat for the freshest texture.
- Make larger batches of sauce and use for other bowls, sandwiches, or as a dipping sauce for veggies or fries.
Tip: When reheating, add a teaspoon of water to the rice and cover to keep it from drying out; reheat chicken briefly in a hot skillet or air fryer to regain crispness.
How to Use / Serve This Dish
Serving ideas
- Family dinner: Serve bowls family-style so everyone can build their own with extra Toppings Bar (avocado, cilantro, lime wedges, sliced jalapeño, crushed peanuts).
- Weeknight meal prep: Portion into lunch containers for quick weekday lunches with an easy microwave reheat.
- Entertaining: Offer as a casual buffet — set out rice, chicken, sauces, and toppings for guests to assemble.
Creative pairings
- Light soups: A miso soup or a clear vegetable broth pairs well as a starter without overpowering the bold flavors of the bowl.
- Side salads: Quick cucumber salad with rice vinegar and sesame oil complements the richness of the sauce.
- Pickles: Quick-pickled red onion or daikon adds a tangy counterpoint that brightens each bite.
Seasonal pairing suggestions
- Spring/summer: Add fresh herbs, watermelon radish, or sliced mango for a bright, refreshing twist.
- Fall/winter: Swap shredded lettuce for warm roasted Brussels sprouts or roasted sweet potato cubes to add seasonal comfort.
If you enjoy comforting soups that pair well with rice bowls in chillier months, you may like this cozy chicken pot pie soup as a companion dish.
FAQ
Q: Can I make this recipe gluten-free?
A: Yes. Cornstarch is naturally gluten-free, so the coating is fine. Make sure your sweet chili sauce and mayonnaise are gluten-free (some brands add wheat-based soy sauce or stabilizers). Also check any additional sauces or condiments you use.
Q: What can I use instead of mayonnaise in the sauce?
A: Plain Greek yogurt or a vegan mayo substitute both work well. Greek yogurt adds tang and lightens the sauce; start with a 1:1 swap, then taste and add a bit of oil or honey if you want creamier texture.
Q: Can I bake the chicken instead of frying?
A: Absolutely. See the oven-bake and air-fryer instructions above. Baking yields a lighter result and saves oil, but you may not get the exact same deep-fried crunch. To maximize crispiness when baking, preheat your tray, use a wire rack, and spray the coated chicken lightly with oil.
Q: How long will leftovers last and how should I reheat them?
A: Stored separately, cooked chicken and rice will last 3–4 days in the fridge. Reheat chicken in a hot skillet or air fryer for best crispness; microwave rice with a splash of water and cover to retain moisture. Once dressed with sauce and fresh vegetables, eat immediately for best texture.
Conclusion
I hope this warm, slightly spicy, and wonderfully textured Bang Bang Chicken Bowl becomes a staple in your kitchen — it’s a perfect weeknight pick that still feels special, and it scales easily for family dinners or meal prep. For more inspiration and variations from other home cooks, take a look at this version from I Am Homesteader: Bang Bang Chicken Bowl – I Am Homesteader, or try this twist on the bowl from Jar Of Lemons for additional topping ideas: Bang Bang Chicken Bowls Recipe – Jar Of Lemons. If you’d like another take on the classic bang bang chicken to compare techniques and flavors, see this rendition from Simple Home Edit: Bang Bang Chicken Recipe | Simple Home Edit.
Give it a try this week — take a photo of your bowl, tag a friend, and share your favorite topping combo. Happy cooking!
Bang Bang Chicken Bowl
Ingredients
For the Bowl
- 2 cups cooked jasmine rice Use warm for serving.
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- ½ cup cornstarch For coating the chicken.
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ cup vegetable oil for frying Can be substituted with baking or air frying.
- ½ cup mayonnaise Can substitute with Greek yogurt.
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha Adjust to taste.
- 1 cup shredded lettuce
- 1 cup diced cucumber
- ½ cup shredded carrots
- ¼ cup chopped green onions
- to taste sesame seeds for garnish Optional.
Instructions
Prepare the Chicken Coating
- In a large bowl, combine cornstarch, salt, black pepper, garlic powder, and paprika. Mix well.
- Toss the chicken pieces in the mixture until each piece is well coated.
- Press the cornstarch gently so it adheres evenly.
Fry the Chicken
- Heat vegetable oil in a large skillet over medium-high heat.
- Add coated chicken pieces in a single layer and cook for about 5–7 minutes, turning occasionally, until golden brown.
- Remove chicken to a paper towel-lined plate to drain and rest.
Make the Bang Bang Sauce
- In a small bowl, mix mayonnaise, sweet chili sauce, and sriracha until smooth.
- Adjust sriracha to your desired spice level.
Assemble the Bowls
- Start with a warm base of jasmine rice.
- Top with cooked chicken, then add shredded lettuce, cucumber, carrots, and green onions.
- Drizzle spicy mayo sauce over the top and sprinkle with sesame seeds if desired.
- Serve immediately.
