This Bang Bang Chicken Bowl recipe is about to become your new weeknight obsession. Imagine perfectly crispy chicken tossed in a creamy, spicy, and sweet sauce, all served over fluffy rice with fresh, crunchy vegetables. It’s a flavor explosion in every single bite, and it comes together faster than you’d think. If you’re looking for a meal that’s incredibly satisfying and packed with addictive flavors, you’ve found it.
We’re breaking down everything you need to know, from creating the crispiest chicken bites to mixing up the most iconic, copycat-level bang bang sauce. Get ready to ditch the takeout menu for good.
What is a Bang Bang Chicken Bowl?
A Bang Bang Chicken Bowl is a vibrant dish inspired by the famous Bonefish Grill appetizer. The star of the show is crispy, bite-sized chicken coated in a signature “bang bang sauce.” This sauce is a magical combination of mayonnaise, sweet chili sauce, and a touch of sriracha for heat. The coated chicken is then served over a bed of rice and complemented by fresh ingredients like avocado, cucumber, and edamame to create a delicious and balanced meal.
Why You’ll Love This Recipe
- Incredibly Flavorful: The sauce is the perfect trifecta of creamy, sweet, and spicy. It’s truly unforgettable.
- Quick and Easy: This entire meal comes together in about 30 minutes, making it perfect for busy weeknights.
- Customizable: Easily swap veggies or proteins to suit your taste or use up what you have in the fridge.
- Better Than Takeout: It has all the crave-worthy flavor of your favorite restaurant version but is made fresh in your own kitchen.
Ingredients You’ll Need
For the Crispy Chicken
- Chicken Breasts: Boneless, skinless chicken breasts cut into 1-inch cubes are perfect.
- Cornstarch: This is the secret to an incredibly light and crispy coating.
- Egg: Helps the cornstarch adhere to the chicken.
- Avocado Oil: A neutral oil with a high smoke point, ideal for pan-frying.
- Salt and Black Pepper: For seasoning the chicken.
For the Signature Bang Bang Sauce
- Mayonnaise: Use a good quality, full-fat mayonnaise for the best creamy base.
- Sweet Chili Sauce: This provides the signature sweet and slightly tangy flavor.
- Sriracha: Add as much or as little as you like to control the heat.
- Rice Vinegar: A splash of acidity to balance the richness of the mayo.
For Assembling the Bowls
- Jasmine Rice: Cooked jasmine rice serves as the perfect fluffy base.
- Cucumber: Diced for a cool, fresh crunch.
- Avocado: Sliced or diced for creamy texture.
- Edamame: Shelled edamame adds a pop of color and plant-based protein.
- Green Onions & Sesame Seeds: For garnish and an extra layer of flavor.
How to Make The Ultimate Bang Bang Chicken Bowl
- Prep the Chicken: Pat the chicken cubes dry with a paper towel. Season generously with salt and pepper. In a medium bowl, whisk the egg. In a separate shallow dish, place the cornstarch.
- Coat the Chicken: Dip each chicken cube into the whisked egg, allowing any excess to drip off. Then, dredge the chicken in the cornstarch, ensuring it’s fully coated.
- Mix the Sauce: While the chicken rests, prepare the legendary bang bang sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and rice vinegar until smooth. Set aside.
- Cook the Chicken: Heat the avocado oil in a large skillet or wok over medium-high heat. Carefully add the coated chicken in a single layer, being sure not to overcrowd the pan (work in batches if needed). Cook for 3-4 minutes per side, until golden brown and cooked through. Transfer the cooked chicken to a paper towel-lined plate.
- Sauce the Chicken: Once all the chicken is cooked, place it in a large bowl. Pour about two-thirds of the bang bang sauce over the chicken and toss gently to coat every piece.
- Assemble the Bowls: Divide the cooked jasmine rice among your bowls. Top with the saucy bang bang chicken. Arrange the diced cucumber, sliced avocado, and shelled edamame around the chicken. Drizzle with the remaining sauce, and garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately and enjoy!
Pro Tips for Recipe Success
- Don’t Skip the Cornstarch: The cornstarch coating is essential for getting that signature light, crispy texture on the chicken.
- Don’t Overcrowd the Pan: Give the chicken pieces space while cooking. This ensures they fry up crispy instead of steaming. Cook in two batches if you need to.
- Sauce Just Before Serving: For the crispiest chicken, toss it in the sauce right before you assemble the bowls.
- Customize Your Spice Level: The sriracha brings the heat. Start with a smaller amount and add more until you reach your desired spice level.
Delicious Variations to Try
One of the best things about this Bang Bang Chicken Bowl is how easy it is to customize. Try these delicious swaps and additions!
- Protein Swaps: This sauce is amazing on crispy shrimp, tofu, or even cauliflower florets for a vegetarian option.
- Base Variations: Not a fan of rice? Serve the bang bang chicken over quinoa, brown rice, or even fresh lettuce for a salad version.
- Add More Veggies: Feel free to add shredded carrots, pickled red onions, or sliced radishes for extra crunch and flavor. For another amazing bowl-style meal, check out this Japanese Katsu Bowl recipe.
Storage and Meal Prep Instructions
To meal prep this Bang Bang Chicken Bowl, store the components separately in airtight containers in the refrigerator. The rice, cooked chicken (un-sauced), and vegetables will last for up to 4 days. The bang bang sauce will also keep for up to a week. When ready to eat, reheat the chicken in an air fryer or oven to restore its crispiness, then toss with the sauce and assemble the fresh bowl.
Frequently Asked Questions
Absolutely. For the best results, store the cooked chicken, rice, vegetables, and sauce in separate airtight containers in the refrigerator. When you’re ready to eat, reheat the chicken in an air fryer or oven to make it crispy again, then assemble the bowl and drizzle with the sauce.
To make a healthier version, you can bake or air-fry the chicken instead of pan-frying it. You can also use a light mayonnaise or a Greek yogurt-based sauce, and serve the chicken over a bed of quinoa or mixed greens instead of white rice.
Yes, it typically has a mild to medium level of spice. The heat comes from the sriracha in the sauce. The great thing about making it at home is that you have complete control over the spice level. You can add more or less sriracha to suit your personal preference.
A Bang Bang Chicken Bowl is a complete meal on its own, but it’s best served with a base of fluffy jasmine or white rice. Key toppings include fresh, crunchy vegetables like diced cucumber, sliced avocado, shredded carrots, and shelled edamame to balance the richness of the sauce.
Bang Bang sauce is a simple yet delicious mixture of three key ingredients: mayonnaise for a creamy base, sweet chili sauce for sweetness and a bit of tang, and sriracha or another chili sauce for spicy heat. Some recipes also add a touch of acid like rice vinegar or lime juice to balance the flavors.
More Recipes You’ll Love
If you love bold, saucy chicken dishes, you won’t want to miss our Sweet Chili Chicken or this incredibly popular Hot Honey Chicken. For another easy and delicious weeknight dinner, try this Teriyaki Chicken Stir Fry.
The Best Bang Bang Chicken Bowl Recipe
Bang Bang Chicken Bowl (The ONLY Recipe You Need)
Ingredients
Equipment
Instructions
- Prep and Coat the Chicken: Pat the chicken cubes dry and season with salt and pepper. Whisk the egg in one bowl and place the cornstarch in another. Dip each chicken piece in the egg, then dredge in the cornstarch until fully coated.
- Mix the Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and rice vinegar until smooth. Set aside.
- Cook the Chicken: Heat avocado oil in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if necessary) and cook for 3-4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate.
- Sauce the Chicken: Place the cooked chicken in a large bowl. Pour about two-thirds of the bang bang sauce over the top and toss gently to coat.
- Assemble the Bowls: Divide the cooked rice among four bowls. Top with the saucy bang bang chicken. Arrange the cucumber, avocado, and edamame around the chicken. Drizzle with the remaining sauce and garnish with green onions and sesame seeds before serving.
Notes
Adjust the amount of sriracha to your personal spice preference.
Store components separately in the refrigerator for up to 4 days for easy meal prep.
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