There’s something truly special about a bowl that makes you feel cozy and excited at the same time. Imagine tender, crispy bites of chicken coated in a slightly sweet, pleasantly spicy sauce, sitting on a bed of fluffy rice with crisp veggies and a creamy drizzle — vibrant, comforting, and a little bit indulgent. It’s a symphony of textures and flavors, and honestly, it’s a staple in my kitchen when I want something satisfying in under an hour.
This recipe comes together surprisingly fast, which makes it perfect for busy weeknights or an easy weekend lunch that still feels special. It’s flexible enough to feed a crowd or give you luxe leftovers (if there are any) the next day. If you’re the kind of person who loves playful twists on classic combos, you might also enjoy my take on chicken and waffles with blueberry syrup, which scratches a similar comfort-food itch.
WHY I LOVE Bang Bang Chicken Bowl
I adore this bowl because it hits that sweet spot between easy and impressive — incredibly easy and undeniably delicious. The crunchy, cornstarch-coated chicken contrasts beautifully with the cool, crisp veggies, while the spicy mayo ties everything together with a luscious, slightly tangy finish. It’s versatile too: serve it over rice, noodles, or even a big lettuce bowl for a lighter option. Trust me, it’s a true winner at my table and always earns second helpings!
Bang Bang Chicken Bowl INGREDIENTS
The magic of this Bang Bang Chicken Bowl truly lies in the harmony between crunchy, creamy, spicy, and fresh — every element plays a role. Don’t worry about exact measurements just yet; those are all in the recipe card for you!
- JASMINE RICE: 2 cups cooked jasmine rice — the fragrant, fluffy base that soaks up every drop of sauce and keeps the bowl cozy. These are the stars of the canvas!
- BONeless SKINLESS CHICKEN BREASTS: 1 pound, cut into bite-sized pieces — tender and lean, perfect for quick frying and crisping. Little nuggets of joy.
- CORNSTARCH: 1/2 cup — creates that irresistible, light crisp on the chicken when fried. A small pantry hero!
- SALT: 1 teaspoon — brings out the flavors and balances the sauce and coating.
- BLACK PEPPER: 1/2 teaspoon — a mild heat and aromatic lift that complements the spice.
- GARLIC POWDER: 1/4 teaspoon — adds savory depth without fuss.
- PAPRIKA: 1/4 teaspoon — a gentle warmth and pretty color for the coating.
- VEGETABLE OIL: 1/4 cup for frying (plus more as needed) — neutral oil with a high smoke point for golden crispiness.
- MAYONNAISE: 1/2 cup — makes the sauce luxuriously creamy and helps mellow the heat.
- SWEET CHILI SAUCE: 2 tablespoons — sweet, tangy, and slightly sticky; it’s the flavor backbone of the bang bang sauce.
- SRIRACHA: 1 tablespoon (adjust to taste) — brings a clean, garlicky heat; add more if you like it fiery.
- SHREDDED LETTUCE: 1 cup — cool, crunchy relief against the warm chicken.
- DICED CUCUMBER: 1 cup — crisp and refreshing, a bright counterpoint.
- SHREDDED CARROTS: 1/2 cup — sweet, crunchy color and texture.
- CHOPPED GREEN ONIONS: 1/4 cup — oniony brightness that finishes the bowl.
- SESAME SEEDS: for garnish (optional) — nutty little pops of texture and a pretty finishing touch.
SUBSTITUTIONS AND TIPS
Need a swap? Here are some tasty alternatives and tricks to keep this dish flexible:
- Use brown rice or quinoa (though it won’t be quite as fragrant as jasmine), for a nuttier, heartier base.
- Swap chicken breasts for boneless thighs (more forgiving and juicier) if you prefer richer meat.
- In a pinch, plain Greek yogurt mixed with a little mayo can lighten the sauce while keeping creaminess.
- For a gluten-free version, use potato starch instead of cornstarch — you’ll still get great crisping.
- Flavor twist: add a splash of lime juice to the spicy mayo for a tangy lift, or toss in a handful of cilantro for herbaceous brightness.
KITCHEN TOOLS YOU’LL NEED
- 10–12 inch heavy skillet (cast iron or stainless steel works best)
- Large mixing bowl (for coating the chicken)
- Small bowl (for the spicy mayo)
- Measuring cups and spoons
- Rice cooker or medium saucepan (for the jasmine rice)
- Tongs or slotted spoon (for frying and draining)
HOW TO MAKE Bang Bang Chicken Bowl
Let’s dive into creating this crispy-tender Bang Bang Chicken Bowl. I’ve broken down the process into simple steps. Follow along, and you’ll have a delicious meal in no time. We’re aiming for golden, crunchy chicken coated in a creamy, spicy sauce over fluffy jasmine rice.
- Coating the chicken for the ultimate crunch
In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces in the mixture until well coated. Make sure each piece gets an even dusting — this step is key for crispiness. - Heating the pan for steady frying heat
Heat the vegetable oil in a large skillet over medium-high heat. Let the oil get hot but not smoking; a steady shimmer is what you’re after. This helps the coating set fast and prevents soggy bits. - Frying the chicken until beautifully golden
Once hot, add the coated chicken pieces in a single layer. Cook for about 5–7 minutes, turning occasionally, until golden brown and cooked through. Be patient — you want that exterior to be crisp and the interior completely cooked (165°F if you’re using a thermometer). - Resting the chicken to retain juiciness
Remove from heat and set aside on a paper towel-lined plate to drain briefly. This little pause keeps each piece tender inside while staying crisp outside. - Whipping up the luscious bang bang sauce
In a small bowl, mix together the mayonnaise, sweet chili sauce, and sriracha until smooth. Adjust the sriracha to your desired spice level. Taste as you go — this is where you can make it silky-sweet or boldly spicy. - Assembling the bowls for maximum contrast
To assemble the bowls, start with a base of jasmine rice. Top with the cooked chicken, shredded lettuce, diced cucumber, shredded carrots, and green onions. Layer textures with intention — soft rice, crunchy veg, crispy chicken. - Finishing touches that elevate every bite
Drizzle the spicy mayo sauce over the top and sprinkle with sesame seeds if desired. Serve immediately. A final sprinkle of green onion or a squeeze of lime (if you like) brightens everything up.
HOW TO STORE Bang Bang Chicken Bowl
Leftovers keep surprisingly well; the chicken stays tender but the coating will soften over time. Don’t leave bowls at room temperature for more than 2 hours. Refrigerate in airtight containers for up to 3–4 days; separate the sauce if you can to keep things crisper. Freeze cooked chicken for 2–3 months in a freezer-safe container, then thaw overnight in the fridge before reheating. Reheat in a hot skillet or oven to revive some crispness, and add fresh veggies when serving.
TIPS FOR SUCCESS
- Pat the chicken dry before coating. Excess moisture prevents the cornstarch from crisping properly.
- Don’t overcrowd the pan when frying. Work in batches so each piece gets space to brown.
- Taste and adjust the sauce. A little extra sweet chili or sriracha can completely change the profile.
- Use room-temperature oil and a hot pan for an even golden crust. Cold oil = greasy results.
- Prep your veg while the chicken cooks to keep the assembly quick and fresh.
SERVING SUGGESTIONS
- Serve with extra lime wedges and a small bowl of pickled vegetables for brightness.
- Add a side of steamed edamame or a simple cucumber salad for a light contrast.
- Pair with a cold lager or an off-dry Riesling to balance the sweet-heat.
- Garnish with extra sesame seeds and a drizzle of toasted sesame oil for depth.
- For a low-carb option, swap the rice for a bed of shredded cabbage or mixed greens.
Conclusion
If you’d like to see another family-friendly bowl that balances sweet and savory in a playful way, check out this tasty Bang Bang Chicken Bowl – I Am Homesteader for more inspiration. For a different take and extra ideas on assembly and sides, I also like this Bang Bang Chicken Bowls Recipe – Jar Of Lemons — both are great resources when you’re in the mood to experiment.
