Bang Bang Chicken Bowl Recipe

The Bang Bang Chicken Bowl is one of those comforting, flavor-packed dishes that you just can’t stop craving once you’ve had your first bite. I started making this recipe during one of those weeks when I needed something easy, but not boring—something bold, with a little kick, a little crunch, and a whole lot of comfort.

It’s inspired by the popular bang bang shrimp dish, but this version swaps out the seafood for tender, juicy chicken and builds it into a complete, satisfying bowl. Think perfectly cooked rice, crisp veggies, and juicy chicken tossed in a creamy, spicy-sweet bang bang sauce. One bowl, endless flavor.

If you’re looking for a quick dinner that tastes like takeout—but better and healthier—keep reading.

Why I Love This Recipe

Here’s the thing about the Bang Bang Chicken Bowl: it’s ridiculously satisfying but doesn’t leave you feeling heavy or guilty.

There’s something magical about how the crispy pan-seared chicken mixes with the velvety sauce that’s just spicy enough to warm your palate but balanced by a hint of sweetness. It’s the kind of dish that hits every texture note—crunchy cabbage, creamy sauce, fluffy rice, and juicy chicken.

It’s also incredibly customizable, which is why it’s become a weeknight staple in our house. You can swap in brown rice, quinoa, or cauliflower rice. You can make it spicier, add more veggies, go low-carb—whatever works for you.

Plus, it’s the kind of meal that looks beautiful in a bowl—colorful, bright, and fresh. It feels like something you’d order at a modern café, but it’s made with ingredients you probably already have in your kitchen.

Ingredients for Bang Bang Chicken Bowl

The beauty of this dish lies in how simple the ingredients are—yet when they come together, they create layers of flavor that taste anything but basic.

To make this recipe, you’ll need three main components: the chicken, the bang bang sauce, and the bowl ingredients. Each element plays a key role.

For the Chicken:

• Boneless, skinless chicken thighs or breasts – Thighs bring more flavor and stay juicy, but breasts work too.
• Cornstarch – Helps create a light, crispy coating.
• Garlic powder, salt, pepper – For seasoning.
• Olive oil or avocado oil – For pan-frying.

For the Bang Bang Sauce:

• Mayonnaise – The base that makes the sauce creamy. You can use light mayo too.
• Sweet chili sauce – Brings in that signature sweet heat.
• Sriracha – Adds a kick. Adjust depending on your spice tolerance.
• Rice vinegar or lime juice – For a little tang to balance the richness.

For the Bowl:

• Cooked rice – Jasmine, basmati, brown rice, or even cauliflower rice.
• Shredded cabbage or coleslaw mix – Adds a fresh, crunchy element.
• Cucumber – Thinly sliced for cool, crisp contrast.
• Carrots – Julienned or shredded.
• Green onions – For a pop of freshness.
• Cilantro – Optional, but recommended for that final burst of herby brightness.
• Sesame seeds – Adds a subtle nutty crunch.

You don’t need anything fancy—just pantry staples and a few fresh veggies.

How Much Time Will You Need

This recipe takes about 30 to 35 minutes from start to finish.

Here’s the breakdown:

• Prep Time: 10–15 minutes (depends on how fast you chop)
• Cook Time: 15–20 minutes

It’s ideal for a weeknight dinner, and you can speed it up even more by using pre-cooked rice or a bag of coleslaw mix.

How to Make This Bang Bang Chicken Bowl

This recipe is all about layering flavors and textures, but it’s simple enough for anyone to pull off—even if you’re not super confident in the kitchen. Just follow the steps below.

Step 1: Prep Your Ingredients
Start by cooking your rice according to package instructions. Set it aside and keep it warm.

Slice your chicken into bite-sized pieces. If using thighs, trim excess fat. Pat the chicken dry with a paper towel—this is key for getting a good sear. Toss the chicken in a bowl with cornstarch, garlic powder, salt, and pepper until evenly coated.

Step 2: Make the Bang Bang Sauce
In a small bowl, combine mayonnaise, sweet chili sauce, sriracha, and rice vinegar or lime juice. Whisk until smooth and set aside. Taste and adjust the spice level as needed—add more sriracha for heat or more mayo to mellow it out.

Step 3: Cook the Chicken
Heat a large skillet over medium-high heat and add a drizzle of oil. Once hot, add the chicken in a single layer. Don’t overcrowd the pan—cook in batches if needed.

Let the chicken cook undisturbed for 3–4 minutes to get a good sear, then flip and cook for another 2–3 minutes until golden brown and cooked through. Transfer to a plate.

Step 4: Toss Chicken with Bang Bang Sauce
While the chicken is still hot, spoon over half of the bang bang sauce and toss to coat. Reserve the rest for drizzling later.

Step 5: Assemble Your Bowls
In each serving bowl, start with a scoop of rice. Top with the saucy chicken, then layer in your veggies—cabbage, cucumber, carrots, and green onions. Drizzle with remaining bang bang sauce and sprinkle with sesame seeds. Garnish with cilantro if desired.

Serve warm and enjoy every bite.

Substitutions

One of the best parts about this recipe is how adaptable it is.

If you’re missing something or want to tweak it to fit dietary needs, here are some swaps that work beautifully:

• Protein: Swap chicken for tofu, shrimp, or even crispy chickpeas for a vegetarian or vegan option. Tofu works especially well when pressed, cubed, and crisped in a pan.
• Sauce base: Substitute mayo with Greek yogurt for a tangier, lighter version. Vegan mayo works well too.
• Sweet chili sauce: If you don’t have it, mix honey with a dash of vinegar and chili flakes.
• Rice: Brown rice, quinoa, farro, or even soba noodles can be used. For a low-carb version, go with cauliflower rice or shredded lettuce.
• Veggies: Swap in what you love—avocado, edamame, bell peppers, or even a scoop of kimchi for a punch of flavor.

Make it your own—this bowl is meant to flex with your pantry and preferences.

Best Side Dishes for Bang Bang Chicken Bowl

This bowl is satisfying on its own, but if you want to round it out or serve it as part of a larger meal, here are a few side dish ideas that complement it perfectly:

• Crispy Asian-Style Spring Rolls – Their crunchy texture pairs wonderfully with the creamy bang bang sauce.
• Ginger Garlic Edamame – A quick, protein-packed snack that’s salty, savory, and perfectly bite-sized.
• Miso Soup – Light, comforting, and perfect to balance the bold flavors of the bowl.

Serving and Presentation Tips

This is not just a weeknight dinner—it’s a showstopper in a bowl. That’s why how you serve and present your Bang Bang Chicken Bowl really makes a difference.

Start with a shallow, wide bowl so you can layer the ingredients in a way that shows off all the colors. Begin with the rice base, then nestle the chicken into one section, with crisp veggies arranged in separate clusters. This way, you get visual contrast and an Instagram-worthy look.

Drizzle the remaining bang bang sauce in a zigzag motion over the top rather than mixing it all in—that creamy orange hue against the bright vegetables is stunning. A sprinkle of sesame seeds and fresh chopped cilantro adds brightness and contrast.

If you’re entertaining or meal-prepping, serve with lime wedges on the side for an extra squeeze of zing right before eating.

Tips and Tricks to Make This Recipe Even Better

What makes this dish stand out is the balance of texture and flavor—here’s how to really make it shine:

• Pat your chicken dry before tossing in cornstarch. This helps it crisp up rather than steam.
• Don’t overcrowd the pan when searing the chicken. Cook in batches for a golden crust.
• Use day-old rice if you want firmer, fluffier rice that won’t get soggy.
• Adjust the sauce to your taste. Some like it hotter (add more sriracha), some like it sweeter (a touch of honey or more sweet chili sauce).
• Toast your sesame seeds briefly in a dry skillet before topping—they’ll become more fragrant and add a nutty depth.

Want to prep ahead? You can cook the chicken and mix the sauce in advance, and then just reheat and assemble everything when you’re ready to eat.

Common Mistakes to Avoid

This recipe is pretty forgiving, but there are a few pitfalls to watch out for:

• Using too much oil when frying the chicken. You just need a thin layer—too much and the chicken gets greasy.
• Skipping the cornstarch coating. That light dusting is what gives the chicken its signature crispiness and helps the sauce cling to each piece.
• Overcooking the chicken. It only takes a few minutes per side—overdo it and you’ll lose that juicy texture.
• Overdressing the bowl before serving. If you drizzle all the sauce at once, the veggies and rice can get soggy. Save some to drizzle fresh.
• Not tasting the sauce as you go. Everyone’s spice tolerance is different—taste and adjust to find your perfect balance.

How to Store It

Got leftovers? This dish stores surprisingly well if you keep the components separate.

• Refrigerator: Store cooked chicken, rice, and veggies in separate airtight containers for up to 3–4 days. Keep the sauce in a small container on its own.
• Freezer: You can freeze the cooked chicken and rice, but not the veggies or sauce. Freeze in meal prep containers for up to 2 months.
• Reheating: Warm the chicken and rice in the microwave or stovetop. Add a fresh drizzle of sauce and top with fresh veggies right before serving.

Keeping the parts separate helps preserve texture and flavor, so your leftovers don’t feel like, well, leftovers.

FAQ

Can I make this recipe dairy-free?
Yes! The traditional ingredients are already dairy-free, just make sure the mayo or mayo alternative you use doesn’t contain milk products.

Is this recipe gluten-free?
With a gluten-free sweet chili sauce and gluten-free cornstarch, this dish can easily be made gluten-free. Just double-check your sauce labels.

Can I make it ahead for meal prep?
Absolutely. It’s a meal prep superstar. Store rice, chicken, and veggies separately, then assemble and drizzle with sauce just before eating for best results.

How do I make it spicier?
Add extra sriracha or a pinch of crushed red pepper flakes to the sauce. You can also drizzle with hot chili oil for extra heat.

What protein alternatives work well?
Tofu, shrimp, salmon, or even crispy tempeh are all fantastic alternatives. Just adjust the cooking time based on the protein.

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