The Bang Bang Chicken Bowl Recipe is a vibrant, fresh meal that's perfect for busy weeknights or anytime you want a satisfying dish with a little kick. It combines crispy, golden chicken with a silky, spicy mayo and a crisp mix of veggies-all served on fragrant jasmine rice. I love how quickly it comes together, and you'll notice that the contrasting textures and flavors make every bite a joy.
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Why This Recipe Works
This Bang Bang Chicken Bowl Recipe hits the sweet spot between easy prep and exciting flavor. The crispy chicken with its evenly coated golden crust contrasts beautifully with the creamy, tangy sauce and fresh, crunchy veggies. It delivers a restaurant-worthy meal without hours in the kitchen, making it accessible and enjoyable for cooks of all skill levels.
- Consistent Texture: The cornstarch coating crisps perfectly, giving chicken a satisfyingly crunchy bite every time.
- Deep, Balanced Flavor: The sauce blends sweet, spicy, and creamy notes perfectly-no one element overpowers the others.
- Simple Ingredients: You only need pantry staples plus a handful of fresh veggies, keeping shopping straightforward.
- Fast Prep, Big Payoff: Ready in just about 30 minutes, so you get flavor-packed results without stress.
Ingredient Game Plan
Choosing fresh, quality ingredients really elevates your Bang Bang Chicken Bowl Recipe. From the chicken to the veggies and the sauce, each element plays a key role, and sourcing well helps those flavors shine through.
- Boneless, skinless chicken breasts: Pick evenly sized pieces for uniform cooking and tenderness.
- Cornstarch: Essential for that crackly crust-don't substitute flour for this texture.
- Mayonnaise: Use full-fat for a richer sauce that clings beautifully.
- Sweet chili sauce: Adds sweetness and subtle heat; quality brands make a difference here.
- Fresh vegetables: Crisp lettuce, cucumber, and carrots create refreshing crunch and color.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Bang Bang Chicken Bowl Recipe
Step 1 - Prep & Season
Start by cutting your chicken into bite-sized pieces to ensure quick, even cooking. In a large bowl, combine cornstarch with salt, pepper, garlic powder, and paprika. Toss the chicken well so each piece is fully coated in this flavorful mixture. You'll notice the chicken has a slight matte finish-this coating will crisp up beautifully when fried.
Step 2 - Build Flavor
Heat your vegetable oil in a skillet over medium-high heat until shimmering but not smoking-that signals the perfect frying temperature. Lay the chicken pieces in a single layer without crowding; this ensures each bit crisps rather than steams. Cook for 5 to 7 minutes total, turning the pieces carefully so they brown evenly on all sides. As the chicken cooks, it develops a gorgeous golden crust that's irresistibly crunchy.
Step 3 - Finish for Best Texture
While the chicken rests, mix your spicy mayo by combining mayonnaise, sweet chili sauce, and sriracha in a small bowl. Taste and adjust the heat to your liking-this sauce is silkily smooth, providing cooling balance to the crispy chicken. Assemble bowls by layering jasmine rice, the tender chicken, shredded lettuce, cucumber, carrots, and green onions. Drizzle your sauce generously on top and finish with a sprinkle of sesame seeds if you like. This contrast of textures is what makes the Bang Bang Chicken Bowl Recipe a standout.
Pro Moves I Swear By
From years in the kitchen, I've learned a few tricks that make this Bang Bang Chicken Bowl Recipe shine. Paying attention to the frying temperature and layering your ingredients thoughtfully really takes it next level.
- Doneness Cue: Cook chicken until it's golden and no longer pink inside-typically about 7 minutes depending on the size.
- Temperature Trick: Use medium-high heat for frying, but adjust if the cornstarch browns too fast to avoid burnt edges.
- Make-Ahead Move: You can prep the sauce a day in advance; it actually tastes better after the flavors meld.
- Skip This Pitfall: Don't overcrowd the skillet or chicken will lose its crispness and steam instead.
Serve It Up
Finishing Touches
A drizzle of that spicy mayo is the magic touch-it makes every bite creamy with just the right kick. I also love sprinkling fresh sesame seeds on top for a nutty crunch and a little visual interest. The crisp veggies add a fresh, cool contrast that keeps the bowl feeling balanced and light despite the rich sauce and fried chicken.
Great Pairings
This bowl works beautifully alongside simple sides like steamed edamame or a quick Asian slaw for extra crunch. You could also add a light miso soup or a cucumber salad seasoned with rice vinegar to round out the meal. These pairings keep things fresh without competing with the bold flavors in the bowl.
Easy Plating Wins
You don't need fancy plating here-just a neat spoonful of rice topped with chicken and veggies looks inviting. For weeknights, keep it casual and rustic, but for something special, arrange the chicken pieces evenly and fan out your veggies so they show color and texture. A sprinkle of chopped green onion adds an appealing pop of green that feels fresh and bright.
Make-Ahead & Storage
Storing Leftovers
Store bowl components separately in airtight containers for up to 3 days to keep textures fresh. The chicken can get a bit softer if mixed with sauce too early, so keep them apart until mealtime whenever possible. Jasmine rice stores well at room temperature briefly but refrigerate within two hours.
Freezer Notes
This Bang Bang Chicken Bowl Recipe isn't the best candidate for freezing once assembled because the veggies can turn soggy. However, cooked chicken pieces freeze great on their own-just thaw overnight in the fridge and reheat gently. Prepare and freeze your rice separately if you want a more ready-to-go option.
Reheating Bang Bang Chicken Bowl Recipe Without Drying Out
For the best results, reheat chicken in a skillet over medium heat with a splash of water or broth to maintain moisture. Avoid microwaving alone, which can dry it out; if using the microwave, cover the bowl loosely and heat in short bursts, stirring in between. The oven set to 350°F also works well-wrap chicken in foil to trap steam and keep crispness as much as possible.
Frequently Asked Questions
Absolutely! Chicken thighs add a bit more juiciness and flavor. Just cut them into similar-sized pieces and adjust cooking time slightly if needed.
It has a gentle kick that you can adjust easily by adding more or less sriracha to the sauce, so tailor it to your spice tolerance.
Yes! Use a vegan mayo and replace the sweet chili sauce with a vegan version or a mix of sweetener and hot sauce to mimic the flavor.
Feel free to add avocado slices, pickled radish, or fresh herbs like cilantro or basil for extra layer and freshness.
Final Thoughts
PrintComplete Recipe
Bang Bang Chicken Bowl Recipe
A flavorful and spicy Bang Bang Chicken Bowl featuring crispy fried chicken coated in a seasoned cornstarch mixture, served over jasmine rice with fresh vegetables and a creamy, spicy mayo sauce.
- 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
Chicken and Coating
- 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)
Rice and Vegetables
- 2 cups cooked jasmine rice
- 1 cup shredded lettuce
- 1 cup diced cucumber
- ½ cup shredded carrots
- ¼ cup chopped green onions
Sauce and Garnish
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- Sesame seeds for garnish (optional)
Instructions
- Prepare the Chicken Coating: In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Toss the bite-sized chicken pieces in the mixture until they are well coated on all sides.
- Fry 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 about 7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside on a paper towel-lined plate to drain excess oil.
- 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 reach your preferred spice level.
- Assemble the Bowls: Start by placing cooked jasmine rice as the base in each bowl. Top the rice with the crispy cooked chicken, shredded lettuce, diced cucumber, shredded carrots, and chopped green onions.
- Add Sauce and Garnish: Drizzle the prepared spicy mayo sauce evenly over the assembled bowls. Sprinkle sesame seeds on top if desired for added texture and flavor. Serve immediately while the chicken is still warm.
Notes
- For extra crispiness, double-dip the chicken in the cornstarch mixture before frying.
- Adjust the level of spiciness by adding more or less sriracha to the sauce.
- Use canola or peanut oil as an alternative frying oil for a different flavor profile.
- Serve with additional fresh vegetables like sliced radish or bell peppers for extra crunch.
- The chicken can be baked instead of fried for a lighter version; bake at 400 degrees Fahrenheit for 20 minutes, flipping halfway through.
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