Bang Bang Chicken Bowl is a lively dish full of crispy chicken, fresh veggies, and a creamy, spicy sauce that just wakes up your taste buds. The chicken has a crunchy outside with tender meat inside, while the sauce adds a little kick that feels fun and satisfying without being too hot. It’s a colorful bowl that looks as good as it tastes.
I love making Bang Bang Chicken Bowls when I want something quick but still exciting. The sauce is my favorite part—I like to mix a little extra on the side because it’s just that good. Plus, it’s super easy to change up with whatever veggies you have on hand. I usually toss on some crunchy cabbage or sliced cucumber to add even more freshness and crunch.
This dish is perfect for a casual lunch or dinner, and it’s one of those meals you want to eat with your hands or a big fork. I often serve it with rice or noodles because it soaks up the sauce really well. Whenever I make these bowls, everyone ends up smiling and asking for seconds. It’s a combo that never gets old in my house!
Key Ingredients & Substitutions
Chicken: Chicken thighs are my favorite here because they stay juicy and flavorful. But chicken breasts work well if you prefer leaner meat. Cut into small pieces so they cook quickly and evenly.
Rice: Jasmine rice adds a lovely fragrance and soft texture. You can swap it with brown rice or quinoa for a healthier twist, though cooking times will vary.
Vegetables: Purple cabbage, carrots, and cucumber add crunch and fresh color. Feel free to swap or add bell peppers, snap peas, or shredded lettuce depending on what you have.
Bang Bang Sauce: This creamy, spicy sauce is a mix of mayo, sriracha, honey, vinegar, and garlic powder. Try using Greek yogurt instead of mayo for a lighter sauce, and adjust sriracha to your heat preference.
How Do You Get Crispy, Juicy Chicken Every Time?
Here’s how I cook the chicken to get a nice crispy outside but still juicy inside:
- Pat chicken pieces dry with paper towels to remove moisture. This helps with browning.
- Heat the oil in a pan on medium-high before adding chicken. You want the pan hot so the chicken sears fast.
- Don’t crowd the pan—cook in batches if needed to avoid steaming.
- Turn chicken occasionally to cook all sides evenly and avoid burning.
- Cook just until no longer pink inside; overcooking dries it out.
Let the chicken rest a couple of minutes off the heat before assembling your bowl. This keeps the juices locked in!
Equipment You’ll Need
- Skillet or frying pan – I like using a non-stick or stainless steel skillet because it heats evenly and makes crispy chicken easier.
- Rice cooker or pot – a rice cooker is so simple for fluffy rice, but a regular pot works fine too.
- Whisk or fork – for mixing the Bang Bang sauce smoothly.
- Measuring cups and spoons – to get the sauce and rice just right.
- Knife and cutting board – for chopping veggies and chicken.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu—both cook quickly and add different textures.
- Add sliced avocado or chopped scallions for extra freshness.
- Mix in sliced bell peppers, snap peas, or shredded lettuce for more crunch and color.
- Adjust the spice: use more sriracha or chili flakes if you like it hot, or go mild with less.
Bang Bang Chicken Bowl
Ingredients You’ll Need:
For the Chicken Bowl:
- 2 boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup jasmine or long-grain white rice
- 1/2 cup shredded purple cabbage
- 1/2 cup shredded carrots
- 1/4 cup sliced cucumber
- 2 green onions, thinly sliced
- Fresh cilantro, chopped, for garnish
- 1 tbsp vegetable oil (for cooking chicken)
- Red chili flakes or chopped fresh red chili (optional, for garnish)
For the Bang Bang Sauce:
- 1/4 cup mayonnaise
- 1 tbsp sriracha sauce (adjust to taste)
- 1 tbsp honey or sugar
- 1 tsp rice vinegar
- 1/2 tsp garlic powder
How Much Time Will You Need?
This dish takes about 25-30 minutes from start to finish. Most of this time is cooking the rice and chicken, with only a few minutes needed to prepare the sauce and chop vegetables. It’s a quick and easy meal for any day of the week!
Step-by-Step Instructions:
1. Cook the Rice:
Rinse the rice under cold water until the water runs clear. Then, cook the rice with 1.5 cups of water in a pot or rice cooker until it’s fluffy and tender. Once cooked, set it aside while you prepare the other ingredients.
2. Make the Bang Bang Sauce:
In a small bowl, whisk together the mayonnaise, sriracha, honey, rice vinegar, and garlic powder until smooth. Taste it and adjust the sweetness or spiciness to your liking.
3. Cook the Chicken:
Heat the vegetable oil in a skillet over medium-high heat. Add the chicken pieces and cook them for about 6-8 minutes, turning occasionally so they brown evenly and cook through. Once done, remove the chicken from the heat.
4. Assemble the Bowl:
Divide the cooked rice between serving bowls. Place the cooked chicken on top, then arrange the shredded purple cabbage, shredded carrots, and sliced cucumber around the chicken for a colorful and fresh look.
5. Add Sauce and Garnish:
Drizzle the Bang Bang sauce generously over the chicken and veggies. Sprinkle sliced green onions, chopped cilantro, and, if you like a bit more heat, red chili flakes or chopped fresh chili on top.
6. Serve and Enjoy:
Serve the bowls immediately while the chicken is warm and the veggies are fresh. Dive in and enjoy your vibrant, tasty Bang Bang Chicken Bowl!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to thaw the chicken completely in the refrigerator overnight before cooking. Pat it dry with paper towels to remove any excess moisture for better browning.
Can I Make the Bang Bang Sauce Ahead of Time?
Absolutely! The sauce keeps well in the fridge for up to 3 days. Just give it a quick stir before drizzling over your bowl to recombine the ingredients.
How Should I Store Leftovers?
Store any leftover chicken, rice, and veggies separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently on the stove or microwave before assembling fresh bowls.
Can I Swap the Rice for Something Else?
Yes, feel free to use brown rice, quinoa, or cauliflower rice for a healthier or low-carb option. Just adjust the cooking time accordingly.
